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Ikea style plant-based Swedish meatballs served on a plate

Plant-Based Swedish Meatballs

A delicious and comforting recipe for plant-based Swedish meatballs, perfect for vegan diets while satisfying all palates.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Swedish, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 onion, diced Adds flavor and texture.
  • 8 oz mushrooms, sliced Sauté to enhance flavor.
  • 2 cloves garlic, minced Adds aromatic flavor.
  • 1 tsp dried parsley Herb for additional flavor.
  • 1/4 tsp allspice Warm spice for flavor.
  • 1/8 tsp nutmeg Adds warmth.
  • 7 oz extra firm tofu, frozen overnight Main ingredient, provides protein.
  • 15 oz kidney beans, canned, drained and rinsed Adds texture and protein.
  • 1/2 cup organic rolled oats Helps bind the meatballs.
  • 1/4 cup walnuts Adds crunch and flavor.
  • 2 tbsp nutritional yeast For a cheesy flavor.
  • 2 tbsp low sodium tamari Flavor enhancer.
  • 1 tbsp flax meal Binding agent.
  • 1/2 tsp cracked pepper For seasoning.
  • 1 1/2 cups unsweetened soy milk or plant-based milk of choice Adds moisture.
  • 1 tbsp dark miso paste or tamari For umami flavor.
  • 1 tsp Dijon mustard Adds tanginess.
  • 1 tbsp corn starch Thickens sauce.
  • 1 tbsp water To mix with cornstarch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Sauté the diced onions and sliced mushrooms in a pan over medium heat for about 5 minutes, allowing them to soften.
  3. Add minced garlic, dried parsley, allspice, and nutmeg, and cook for an additional minute until the garlic becomes fragrant.
  4. Squeeze the excess liquid out of the frozen tofu and add it to a food processor along with the remaining meatball ingredients.
  5. Pulse the mixture until it’s well combined but still has some texture (you don’t want it to be completely smooth).
  6. Roll the mixture into small balls, placing them on a parchment-lined baking tray.
Baking
  1. Bake the meatballs for 25 minutes, flip them over, and then bake for another 25 minutes until they are golden brown and firm.
Gravy Preparation
  1. Combine all ingredients except the cornstarch and water in a saucepan and cook over medium-high heat for about 5 minutes.
  2. Mix the cornstarch and water, then stir this mixture into the saucepan's contents, cooking for another 5 minutes until thickened.

Notes

Serve the meatballs over mashed potatoes with a dollop of lingonberry jam or your preference of tart jam. Store leftovers in an airtight container in the refrigerator for up to five days or freeze for longer storage.