1.
In a small bowl, make the flax egg by adding the flaxseeds with the water. Reserve.
2.
Finely slice the mushrooms and onions in a food processor
3.
In a large skillet, on medium high heat, add the oil and the sliced mushrooms and onions together with salt, pepper and let it brown, it will take about 12 minutes. 1 minute before turning off the heat, add the garlic and cook it for about 40 seconds.
4.
Let this mixture cool down, then add the rest of the "meatballs" ingredients. Mix until all combined then let it cool down in the fridge for at least 2 hours before cooking them
5.
Once the mixture is properly refrigerated, make the balls and bake them for 25 minutes at 375F.
6.
For the Swedish sauce:
7.
Melt the vegan butter, add the flour and stir for about 5 minutes, until golden and fragrant.
8.
Add the veggie broth, mix all together until smooth, add pepper (and salt if needed), add the cashew cream or the vegan cream of your preference), stir until combined
9.
Add the balls, stir it delicately so the balls don't break down, add the parsley and serve it over noodles or potatoes.
