Vegan Swedish Meatballs
A buttery, creamy, meaty, comforting recipe turned Vegan. Serve over pasta or rice!
Servings: 6
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.