My mom was a meatball fiend when I was a kid. I think that was a thing in the early 90’s. Meatballs were huge. I think they are back, at least I like to think so because I love these meatballs! Swedish meatballs was a signature dish of my mom’s. I loved them so much. They are one of the things I really miss from before going vegan. So, I made my own. These vegan Swedish meatballs are my new jam. You may agree.
This is a super quick weeknight meal. The meatballs take about 5 minutes to throw together, then another 5 minutes to cook, the sauce maybe takes 10 minutes, so let’s say a 20 minute meal! Heck yes! That is literally all I can muster up to make during the week.
After cooking all day, I don’t have a lot left in me for dinner time, so this quick meal is perfect! You can put them over noodles, or serve them alone or with a veggie side. They are amazing no matter what! I love mine with a great big pile of vegan mashed potatoes! The gravy for the meatballs goes really well with some creamy mashed potatoes!
The meatballs are processed in a food processor, just the tempeh, bread crumbs some flax and seasonings. They brown so beautifully! This is one of those meals I always tell you is great for a cast iron skillet! The cast iron gives them such a great crust! My mouth is watering as we speak, thinking about those brown and crusty tempeh meatballs!
I am fairly certain your whole family will love this meal, herbivores and omnivores alike. Maybe even carnivores. The best damn vegan Swedish meatballs are super excited about you eating them! You won’t regret it! These vegan Swedish meatballs are THE BEST!
Vegan Swedish Meatballs
For the Meatballs
- 8 oz. pkg Tempeh
- 2 Tbsp. Flax meal+3 Tbsp. Water
- 1/2 C. Bread crumbs, vegan I used Edward and Sons
- 1/2 C. Panko bread crumbs, vegan I used Ian's
- 1/4 C. Water
- 2 Tbsp. Olive oil
- 1 Tbsp. Parsley
- 1 tsp. Garlic powder
- 1/4 tsp. Nutmeg
- 1/4 tsp. All spice
- Salt and Pepper to taste
- Oil for browning the meatballs
For the Sauce
- 1/4 C. Vegan butter
- 1/4 C. All purpose flour
- 2 C. Vegetable broth
- 1 Tbsp. Braggs amino acids or soy sauce
- 1 C. Coconut milk, full fat, I used Native Forest from Edward and Sons
- 2 tsp. Dijon mustard
- 1 tsp. Red wine vinegar
- Salt and Pepper to taste
- Make the meatballs first, mix the flax and 3 Tbsp. of water together to make a flax egg. Now add all the meatball ingredients to a food processor including the flax egg and process until the mixture starts to come together and is smooth. The mixture should easily form balls if pressed together. If it doesn't press together and hold, add a tablespoon more water and process until it comes together.
- Now shape balls out of the tempeh mixture. Grab about a tablespoon or so of the mixture, press together and roll into a ball. Repeat until all the mixture has been rolled.
- Heat the oil in a cast iron skillet on medium high. Brown all the meatballs on each side. It will take a minute or two on each side. Reduce heat as needed. Once the meatballs are brown, remove from pan.
- Wipe any excess oil out of the pan, and make the sauce. Reduce heat to medium low. Add the vegan butter and flour to the skillet. Make a roux by whisking the flour and butter so they form a paste.
- Now whisk in the vegetable broth, amino acids, coconut milk( I used Native Forest from Edward and Sons), mustard and vinegar. Whisk until fully combined. Bring heat up to medium and bring to a simmer so there are little bubbles. Simmer, reducing heat if needed until the sauce gets nice and thick. It may take 5-10 minutes.
- Taste the sauce and adjust seasoning with salt and pepper. Add the meatballs back into the sauce. Coat the meatballs with the sauce. Remove from heat and serve immediately with noodles, potatoes, veggies or just by themselves!