Description
These vegan Swedish meatballs offer the comforting flavors of the classic dish using roasted cauliflower, quinoa, and a creamy coconut milk-based sauce, making it entirely plant-based and dairy-free while retaining rich taste and texture.
Ingredients
Vegan Meatballs Base
- 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
Swedish Meatballs Sauce
- 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
Instructions
- Roasting Cauliflower: Preheat your oven to 450°F (230°C). Trim the cauliflower stem and cut into even florets. Lightly drizzle with about one teaspoon of oil and roast for 15-20 minutes until tender. Let cool slightly.
- Preparing Meatball Mixture: Using a food processor, pulse the roasted cauliflower until it becomes rice-like in texture. Measure out 1 cup for the recipe. In a large bowl or the food processor, combine the riced cauliflower with cooked quinoa, egg replacer, diced red onion, ground black pepper, sea salt, minced garlic, and breadcrumbs. Mix or pulse until the mixture is tightly combined and uniform, with no visible cauliflower or quinoa pieces.
- Shaping and Cooking Meatballs: Heat the coconut oil in a pan over medium-high heat. Using a tablespoon, scoop and shape the mixture into balls. Test one meatball first, cooking each side for 1-2 minutes until golden and cooked through, approximately 4 minutes total. Cook remaining meatballs in batches without overcrowding the pan, turning regularly to brown all sides.
- Making the Sauce: After cooking the meatballs, lower or turn off the heat. In the same pan (or separate), melt vegan butter over medium heat. Add flour and whisk continuously for about 2 minutes to form a roux, eliminating any raw flour taste.
- Incorporating Liquids: Gradually whisk in vegetable broth until smooth. Add coconut milk and continue whisking until fully combined and sauce is creamy.
- Flavoring the Sauce: Stir in garlic powder, soy sauce or liquid aminos (start with 1 tablespoon and adjust), Dijon mustard, ground black pepper, and 1 tablespoon chopped parsley. Taste and add salt if needed considering the broth’s saltiness.
- Combining Meatballs and Sauce: Remove the sauce from heat, gently add the cooked meatballs, and turn slowly to coat them evenly in the sauce. Garnish with the remaining fresh parsley and serve immediately.
- Serving Suggestions: Enjoy these vegan Swedish meatballs on their own, stuffed into hoagies, or served alongside cauliflower rice or quinoa for a heartier meal. They also work great as party appetizers served on toothpicks.
Notes
- Start with 1 tablespoon of soy sauce or liquid aminos for the sauce, then add up to an additional ½ tablespoon if you want a stronger flavor. Adjust salt accordingly, as these can be salty.
- Storage: Keep leftovers in an airtight container in the refrigerator for 3-4 days. Meatballs will soften in the sauce over time, affecting texture. Reheat gently in a skillet over medium-low heat or microwave.
- Freezing: Freeze meatballs and sauce for up to 2 months in airtight containers. Thaw in the refrigerator before reheating.
