Easy Vegan Tempeh Swedish Meatballs
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Check out our Easy Vegan Tempeh Swedish Meatballs recipe made with tempeh! It’s a delicious and healthy twist on a classic comforting dish served alone or with pasta, rice or potatoes!
We found these Vegan Swedish meatballs so comforting. We were quite pleased with how this dish turned out! The sauce is so buttery and creamy, with a very delicious flavor that you’ll absolutely love!
Why We Love These Easy Vegan Tempeh Swedish Meatballs
So are you saying…Meatballs, without the meat? Sounds impossible, doesn’t it? Well, prepare to be surprised because these vegan Swedish meatballs made with tempeh are here to prove that deliciousness knows no bounds.
These protein-packed vegan meatballs of goodness are made with a savory tempeh base, coated in a creamy dairy-free Swedish sauce. Succulent, golden brown meatballs, perfectly paired with a creamy, savory sauce with your favorite mashed potatoes or pasta. This delicious dish is completely plant-based and the perfect vegan alternative to the beloved Swedish meatballs.
From its health benefits to its unique texture, we will uncover all there is to know about this versatile soy product!
What is Tempeh?
Tempeh is a type of Indonesian food made from soybeans. It has all nine important building blocks called amino acids that our bodies can’t make on their own. Tempeh is a versatile ingredient that comes with a variety of health benefits, so it’s high in protein, prebiotics, and a wide array of vitamins and minerals as well.
How is it created? It is created by letting microorganisms break down the soybeans and pressing them into a solid cake. Tempeh can be made from other types of beans, as well as wheat or a mix of soybeans and wheat. It has a dry and chewy texture and a slightly nutty taste. You can find it by going to a grocery store or buying it online.
You can cook tempeh by steaming it, sautéing it, or baking it. Some recipes suggest marinating it to make it taste even better. Tempeh is a good choice for people who don’t eat meat, along with other protein sources like tofu and seitan.
Why We’re Excited About These Easy Vegan Swedish Meatballs
We are so excited about this vegan version of a very popular Swedish meatball dish using tempeh, an often overlooked and underrated protein source. Plus, we really appreciate how easy this recipe is made in just 30 minutes.
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!
After your meatballs are done, serve them over noodles or rice or as a side for a fantastic comfort food you’ll want to make over and over again! You’re going to love creating your own touches when it comes to vegan meatball recipes.
Also, this homemade vegan swedish meatball recipe is perfect for any night, especially busy nights. It is really good as leftovers as well or make it ahead of time to get head of the game. It should keep well for at least a few days in the refrigerator.
Ingredients You’ll Need For Homemade Vegan Tempeh Meatball Recipe
Ingredients You Need
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 How to Make Homemade Vegan Swedish Meatballs
- 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 or a large 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 creamy gravy sauce and mix with your favorite pasta, rice or potatoes.
Other Substitutions or Vegetarian Swedish Meatballs Variations
- If you don’t have tempeh, or any of the meatball ingredients, you could simply use some pre-made Vegan meatballs or sausages.
- Add some sauteed mushrooms, onions, green pepper or any cooked lentils if you’re looking for some alternatives.
- For more flavor, sprinkle in some onion powder or flavor the meatballs with some vegan worcestershire sauce.
- Top with some fresh parsley, fresh ground black pepper or green onion as a garnish! We’re told lingonberries or lingonberry jam would go very well with this recipe as well!
In conclusion, this vegan cream Swedish meatballs recipe with tempeh are a delicious and nutritious option for those looking to incorporate more plant-based meals into their diet.
With simple and accessible ingredients, anyone can whip up a batch of these irresistible meatballs in 30 minutes or less. So why not give this Homemade Vegan Tempeh Meatball Recipe a try and see for yourself?
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Vegan Swedish Meatballs
Equipment
- food processor
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.
This delicious recipe is inspired from RabbitandWolves.com. Check their site out for more amazingly delicious Vegan comfort food!
