Vegan Swedish Meatballs (Ultimate Comfort Food!)

by DailyVeganMeal
Vegan Swedish Meatballs 3
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We found this comforting Vegan Swedish meatballs recipe at RabbitandWolves.com. It looked so good that we just had to give it a try.

We were quite pleased with how it turned out! The sauce is buttery and creamy, with a very delicious flavor.

Vegan Swedish Meatballs 2

We really appreciate how this recipe is made in just 30 minutes. It’s not too difficult to make. We put the ingredients for the meatballs in the food processor, then roll them into balls, and brown them quickly in a pan. Then we make a roux, and add the rest of the sauce ingredients to let it simmer for about 10 minutes. That’s it!

Vegan Swedish Meatballs 6

This recipe is perfect for any night. It is really good as leftovers as well. It should keep well for at least a few days in the refrigerator.

Vegan Swedish Meatballs

If you don’t have tempeh, or any of the meatball ingredients, you could simply use some pre-made Vegan meatballs or sausages. We think it’d go good with mushrooms instead of the meatballs too.

Vegan Swedish Meatballs

A buttery, creamy, meaty, comforting pasta recipe turned Vegan.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Main Course, sauce
Cuisine: Vegan
Servings: 6

Ingredients

For Swedish Meatballs

  • 8 oz. tempeh
  • 2 tbsp flax +3 tbsp water (to make flax eggs)
  • 1 cup bread crumbs we used Italian bread crumbs
  • 3 tbsp olive oil (divided) or grapeseed/avocado oil
  • 1 tbsp dried parsley
  • 1 tsp garlic powder
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • salt & pepper to taste

For Swedish Sauce

  • 1/4 cup Vegan butter
  • 1/4 cup flour
  • 2 cups vegetable broth
  • 1 tbsp soy sauce
  • 1 cup full fat coconut milk
  • 2 tsp dijon mustard
  • 1 tsp red wine vinegar
  • salt & pepper to taste

Instructions

  • Make the flax eggs by stirring 2 tbsp ground flax with 3 tbsp water in a small bowl. Let it sit for a few minutes.
  • For the meatballs combine these ingredients in a food processor: 8 oz. tempeh, flax eggs, 1 cup bread crumbs, 2 tbsp olive oil, 1 tbsp dried parsley, 1 tsp garlic powder, 1/4 tsp nutmeg, 1/4 tsp allspice, salt & pepper, and 1/4 cup water. Process for about 30 seconds until mixture is smooth.
  • Shape the balls with your hands, and cook them in 1 tbsp oil on a large pan/skillet on medium heat. Roll them almost constantly so that they don't burn. They should cook for about 4-5 minutes total. When they're done remove the meatballs from the heat and set aside.
  • If you're planning on putting the swedish meatball sauce on pasta, now is a good time to start cooking the pasta.
  • In the same pan add 1/4 cup vegan butter. Once it's melted add 1/4 cup flour and stir constantly to make a roux. Once the roux is fully mixed and bubbling add 2 cups vegetable broth, 1 tbsp soy sauce, 1 cup full fat coconut milk, 2 tsp dijon mustard, and 1 tsp red wine vinegar. Stir often, reduce heat and cook for 10 minutes. Season with salt & pepper to your liking.
  • Add the meatballs to the sauce and mix with your favorite pasta.

Notes

This delicious recipe is inspired from RabbitandWolves.com.  Check their site out for more amazingly delicious Vegan comfort food!

You might like our other Vegan pasta recipes too. You can find them right here.

Vegan Swedish Meatballs Shopping List

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