Name: Vegan Swedish Meatballs with Coconut Milk Sauce Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Swedish
Ingredients: 8 ounces roasted cauliflower (about 1 cup); 1 cup cooked quinoa (137g); 2 Bob’s Red Mill Egg Replacers OR flax eggs (adjust liquid by reducing 1 tablespoon per flax egg); ½ cup red onion, finely diced (114g); ½ teaspoon ground black pepper; ¾ teaspoon sea salt; 3 cloves garlic, minced; 1 cup breadcrumbs (gluten free if needed); 1 ½ tablespoons coconut oil; 3 tablespoons vegan butter; ¼ cup flour; 2 cups vegetable broth; 1 13.4 ounce can coconut milk; ½ teaspoon garlic powder; 1 to 1 ½ tablespoons light soy sauce or liquid aminos*; ½ teaspoon Dijon mustard; ¼ teaspoon ground black pepper; 3 tablespoons chopped fresh parsley; Salt to taste, depending on vegetable broth

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If you are craving a comforting classic that is both plant-based and bursting with rich, savory flavors, the Vegan Swedish Meatballs with Coconut Milk Sauce Recipe is about to become your new favorite! These vegan meatballs manage to capture all the traditional charm of Swedish meatballs but swap out the meat and dairy for wholesome ingredients like roasted cauliflower, quinoa, and a luscious coconut milk sauce. It’s a dish that’s satisfying, creamy, and packed with flavor, perfect for cozy dinners or impressing friends who are curious about plant-based cooking. Trust me, once you try this recipe, you’ll want to make it again and again.

Ingredients You’ll Need

A black pan filled with one smooth, creamy sauce of light beige color with tiny specks of seasoning scattered throughout, giving it a slightly textured look; a copper ladle is dipped into the sauce near the center, holding some of the sauce with a shiny, reflective surface. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and thoughtful ingredients. Each component contributes to the texture, depth, or flavor of the meatballs and sauce, making your dish come alive in the best way possible.

8 ounces roasted cauliflower: Provides a tender, nutty base that mimics the texture of ground meat beautifully.
1 cup cooked quinoa: Adds protein and a slight nuttiness while helping to bind the mixture together.
2 Bob’s Red Mill Egg Replacers or flax eggs: Critical for holding the meatballs in shape without compromising the vegan nature.
½ cup finely diced red onion: Brings a subtle sweetness and warmth to the mix.
½ teaspoon ground black pepper & ¾ teaspoon sea salt: Essential seasoning to enhance every bite.
3 cloves garlic, minced: Garlic gives that irresistible savory punch we all love.
1 cup breadcrumbs (gluten-free if needed): Ensures the right texture and helps maintain the shape of the meatballs.
1 ½ tablespoons coconut oil: Adds richness and helps with frying to a golden finish.
3 tablespoons vegan butter: Creates the perfect base for the creamy sauce.
¼ cup flour: Used to make a smooth roux, thickening the sauce beautifully.
2 cups vegetable broth: Adds depth and savory flavor to the sauce.
1 can (13.4 ounces) coconut milk: Delivers a rich creaminess that makes the sauce truly luxurious.
½ teaspoon garlic powder: Intensifies the garlicky notes in the sauce.
1 – 1 ½ tablespoons light soy sauce or liquid aminos: Brings savory umami that ties everything together perfectly.
½ teaspoon Dijon mustard: Adds complexity and a slight tang to balance the creaminess.
¼ teaspoon ground black pepper: Final touch for seasoning the sauce.
3 tablespoons chopped fresh parsley: A fresh, vibrant garnish that brightens the entire dish.
Salt to taste: Depending on your broth and soy sauce, adjust as needed for perfect seasoning.

How to Make Vegan Swedish Meatballs with Coconut Milk Sauce Recipe

Step 1: Roast and Rice the Cauliflower

Start by preheating your oven to 450°F (230°C). Trim the stem off your cauliflower and cut it into even florets, then toss lightly with about a teaspoon of oil. Roast them for 15 to 20 minutes until golden and fragrant. Once cooled for a few minutes, pulse the roasted cauliflower in a food processor until it’s ‘riced’ – you should have about 1 cup, which will serve as the meaty base for your meatballs. This roasting step is what gives the meatballs that irresistible roasted depth.

Step 2: Prepare the Vegan Meatball Mixture

Combine the riced cauliflower, cooked quinoa, egg replacers, finely diced red onion, black pepper, sea salt, minced garlic, and breadcrumbs in a food processor or bowl. Pulse or mix the ingredients thoroughly until they meld into one cohesive, smooth mixture without any visible chunks. This tight blend is essential to ensure your meatballs hold together well for cooking.

Step 3: Shape and Cook the Meatballs

Heat 1 ½ tablespoons of coconut oil in a pan over medium-high heat. While the oil warms, use a tablespoon to scoop and roll the mixture into small balls. Test one meatball by frying it in the pan for about 4 minutes, turning to cook evenly on all sides. If it holds together beautifully and has a golden crust, cook the rest in batches without crowding the pan. The meatballs should be cooked through and have a lovely sear on all sides.

Step 4: Make the Coconut Milk Sauce

Once your meatballs are cooked and set aside (or kept warm in the pan with the heat off), use the same pan or a new one on medium heat to melt the vegan butter. Add the flour and whisk vigorously to form a smooth roux, cooking for about 2 minutes to remove any raw flour taste. Slowly pour in the vegetable broth while whisking continuously, then add the coconut milk, garlic powder, soy sauce, Dijon mustard, and black pepper. Stir until the sauce thickens and is silky smooth.

Step 5: Combine Meatballs and Sauce

Remove the sauce from heat and gently add the cooked meatballs back into the pan, turning to coat each one beautifully in that creamy coconut milk sauce. Sprinkle with fresh parsley for a pop of color and flavor, and prepare yourself to dig into the most comforting vegan Swedish meatballs you’ve ever tasted.

How to Serve Vegan Swedish Meatballs with Coconut Milk Sauce Recipe

A black pan filled with round meatballs covered in thick, creamy white sauce scattered with small green herb bits. One woman's hand is holding a wooden spoon lifting a meatball coated in the sauce above the surface, showing texture with some small green herbs on it. In the background, blurred white bowls hold green chopped herbs and other ingredients, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is the classic way to brighten this dish, giving a fresh herbal contrast to the creamy sauce. You can also add a sprinkle of freshly cracked black pepper or even a dash of smoked paprika for an extra layer of warmth and color.

Side Dishes

These vegan meatballs pair wonderfully with cauliflower rice or extra quinoa for a wholesome meal. Alternatively, serve them atop mashed potatoes or buttered noodles for a truly comforting experience. A side of steamed green beans or roasted Brussels sprouts also adds a lovely crunch and balance.

Creative Ways to Present

For a casual dinner or a party appetizer, try serving these meatballs on toothpicks with a drizzle of sauce. Another fun idea is to pile them into a cozy vegan hoagie bun topped with a bit more sauce and fresh greens – a plant-based twist on a classic meatball sub!

Make Ahead and Storage

Storing Leftovers

If you have any Vegan Swedish Meatballs with Coconut Milk Sauce Recipe leftovers, store them in an airtight container in the refrigerator for 3 to 4 days. The meatballs will soften a bit over time as they soak up the sauce, which makes reheating all the more delightful and tender.

Freezing

You can freeze the cooked meatballs and sauce together for up to 2 months. Make sure to use a freezer-safe sealed container. When you’re ready, thaw them slowly in the refrigerator overnight before reheating, so the texture stays intact and the flavors meld back beautifully.

Reheating

Reheat your leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can also warm them up in the microwave if you’re pressed for time—just watch them carefully so the coconut milk sauce doesn’t separate.

FAQs

Can I use something other than cauliflower in the meatballs?

Yes, you can substitute cauliflower with other roasted vegetables like broccoli or even finely chopped mushrooms for a different texture, but cauliflower’s mild flavor and lightness work best to replicate classic meatball texture.

Is the coconut milk flavor strong in the sauce?

The coconut milk adds creaminess without an overpowering coconut taste thanks to the savory elements like soy sauce and mustard. It creates a smooth, luxurious sauce that balances beautifully with the spices.

Can I make these gluten-free?

Absolutely! Just make sure to use gluten-free breadcrumbs and flour substitutes if needed, such as rice or chickpea flour, to keep this recipe fully gluten-free without compromising texture.

What if I don’t have an egg replacer?

Flax eggs are a fantastic vegan substitute and easy to make by mixing ground flaxseed with water. Just reduce the liquid in your recipe slightly to maintain the right balance.

How spicy is this dish?

This recipe is mild and comforting, without any heat. If you like a little kick, try adding some smoked paprika or a pinch of cayenne to the sauce for a subtle warmth.

Final Thoughts

This Vegan Swedish Meatballs with Coconut Milk Sauce Recipe is pure magic in a bowl: cozy, creamy, and inviting. It’s a delightful twist on a classic that even meat-eaters will swoon over. So go ahead, bring a warm smile to your dinner table with this plant-based favorite and enjoy every bite of this comforting, flavorful dish.