Vegan Swedish Meatballs
Learn how to make the most delicious vegan Swedish meatballs using this easy recipe. Enjoy a comforting, healthy and high-protein vegan meal, perfect for the whole family.
Ingredients
- 1 ½ cup textured soy protein granules
- 1 cup vegetable broth or water
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 Tbsp olive oil
- ½ cup rice
- 2 Tbsps psyllium husks or 1 egg, for vegetarian version
- ½ tsp cumin
- 1 Tbsp smoked paprika
- 2 Tbsp Italian seasoning
- 2 Tbsp nutritional yeast
- ¼ cup breadcrumbs use GF if needed
- salt and pepper to taste
For the sauce:
- 2 cups vegetable broth or water
- 1 cup full fat coconut milk canned
- ¼ cup flour lightly roasted (use GF if needed)
- ½ tsp garlic powder
- ½ tsp nutmeg
- salt and pepper to taste
Instructions
- Preheat oven to 200C
- Boil the rice and set aside to cool.
- Bring the veggie broth to a boil and pour the textured protein over.
- Add cumin, smoked paprika, Italian seasoning, salt, and pepper.
- Cover and allow to sit for 10 minutes until absorbed.
- Heat a skillet with a Tbsp of olive oil on a medium heat.
- Add the chopped onion and minced garlic.
- Sautee for about 3 minutes or until the onion is translucent.
- Discard the excess of liquid from the TSP granules.
- In a bowl, add the TSP, onion and garlic, psyllium husks (or egg), bread crumbs,paprika, nutritional yeast, salt and pepper to taste. Mix until well combined. Add the cooked rice and combine the mixture with a spatula. Roll the meatballs, using 1-2 Tbsp mixture per each.
- Lay the meatballs on a baking tray and bake them for about 20 minutes.
- Heat a Tbsp of olive oil in a skillet on a medium heat. Add the baked meatballs and fry on both sides, for about 3 minutes each.
- Add vegetable broth, coconut milk, roasted flour, and mix until the mixture starts to thicken. Season with garlic powder, nutmeg, salt, and pepper.
- Serve with some salad, mashed potatoes, pasta or anything else you like.