Plant Based Swedish Meatballs
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4
For vegetarian meatballs (makes 24 meatballs)
- 1 onion, peeled and quartered
- 3 cloves garlic, peeled and quartered
- 3/4 cup/80g/3ozs. toasted walnuts
- 400g/14oz tin black beans, drained
- 1 cup/80g/2.8ozs. vegan parmesan cheese
- 1/2 cup/20g/0.7ozs. fresh breadcrumbs
- 1/2 cup/50g/1.7ozs. rolled oats
- 3 tablespoons coconut aminos
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
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Oil for frying
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4 tablespoons vegan "butter"
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4 tablespoons plain all purpose flour
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2 cups/500ml/17flozs. vegetable stock, hot
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4 tablespoons coconut aminos
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2 teaspoons onion powder
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2 teaspoons garlic powder
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2 teaspoons mustard
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1 teaspoon ground nutmeg
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1 cup/250ml/8.8flozs. coconut cream
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Salt and pepper to season
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Boiled potatoes and lingonberry jam to serve.
Step 1 - Line a baking tray with parchment and preheat oven to 180C/350F or you can fry these meatballs in a saucepan. Place the onions, garlic and walnut in a food processor and blitz until very fine. Then add the drained beans, cheese, breadcrumbs and oats and process until fine. Add the coconut aminos, cumin, smoked paprika and cayenne pepper and process until combined. Scoop into balls using a small ice cream scoop and roll into balls. Brush with oil and bake for 20 minutes or pan fry for 8-10 minutes on medium heat.
Step 2 - To make the sauce add the vegan butter into the skillet (you can use the same one as you used to fry the meatballs) and melt. Add the flour and cook for 30 seconds or so, then add the stock in 5-6 lots stirring constantly so that it combines. Add the coconut aminos, onion powder, garlic powder, mustard and nutmeg and then add the coconut cream and stir to combine. It will become a thick, creamy sauce. Season with salt and pepper.
Step 3 - Place the meatballs on a serving plate with potatoes and lingonberry jam and then pour sauce over the meatballs.