Juicy Vegan Swedish ‘Meatballs’

I can’t say my Swedish meatballs are a copycat, but they are totally Ikea inspired.

Super juicy and tasty, you have to give them a try!

Juicy Vegan Swedish ‘Meatballs’

vegan swedish meatballs

Ingredients

For the meatballs

  • 1 tablespoon olive or coconut oil
  • 2 cups diced mushrooms
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cup chickpeas, mashed
  • 1 cup whole wheat Panko bread crumbs
  • 1/4 cup nutritional yeast
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup unsweetened apple sauce
  • 1/2 teaspoon sriracha
  • 2 tablespoons liquid aminos
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • pinch of nutmeg
  • pinch of allspice
  • pinch of salt + freshly cracked pepper to taste

For the sauce:

  • 1/2 cup cashews, soaked overnight
  • 1 cup water
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon liquid aminos
  • 1 teaspoon dijon mustard
  • 5 tablespoons vegan butter
  • 3 tablespoons flour
  • 2 cups low sodium vegetable broth
  • salt and pepper to taste
  • fresh parsley for garnish

Preparation

Healthiest Vegan Recipes

For the meatballs:

Heat oil on medium heat. Add mushrooms and cook down for a few minutes before adding onion and garlic. Take off heat when onions are translucent. Set aside until cooled a bit.

In a medium bowl add all ingredients (including mushroom mixture). Mix until all ingredients are incorporated. If needed, mix with clean hands.

Preheat the oven to 400 degrees.

Roll into balls a little smaller than a golf ball. If they seem crumbly, make sure you are pressing/rolling them firmly. I find a dryer mixture results in better textured meatballs.

Place on a baking sheet lined with parchment paper. Bake for 20-30 minutes, turning over half way through the time. Take them out when they have a lightly browned outer crust.

For the sauce:

Add cashews, water, vinegar, liquid aminos, and mustard to a blender. Blend on high until completely smooth.

Heat butter in a large skillet. Add flour. Whisk constantly for a few minutes.

Pour in cashew mixture along with the vegetable broth. Bring to a simmer. The sauce will begin to thicken. Add salt and pepper.

Add meatballs and sprinkle with the fresh parsley.

Serve over mashed potatoes, noodles, or rice.

Enjoy!

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