Vegan Swedish Meatballs
Ingredients
Vegan Meatballs Base
-
8
ounces
roasted cauliflower
-
1
cup
cooked quinoa
-
2
tablespoons
Bob’s Red Mill Egg Replacer or flax eggs
-
½
cup
red onion, finely diced
-
½
teaspoon
ground black pepper
-
¾
teaspoon
sea salt
-
3
cloves
garlic, minced
-
1
cup
breadcrumbs
-
1½
tablespoons
coconut oil
Swedish Meatballs Sauce
-
3
tablespoons
vegan butter
-
¼
cup
flour
-
2
cups
vegetable broth
-
1
can
coconut milk (13.4 ounces)
-
½
teaspoon
garlic powder
-
1
tablespoon
light soy sauce or liquid aminos
-
½
teaspoon
dijon mustard
-
¼
teaspoon
ground black pepper
-
3
tablespoons
chopped fresh parsley
-
to taste
salt
Instructions
- Preheat the oven to 450°F (230°C) and roast the cauliflower for 15-20 minutes.
- Once cooled, rice the cauliflower in a food processor until you have 1 cup.
- Combine the riced cauliflower with all meatball ingredients except coconut oil and mix until well combined.
- Heat coconut oil in a skillet over medium-high heat and form meatballs from the mixture.
- Cook the meatballs in the skillet until all sides are browned, about 4-5 minutes, then transfer to a plate.
- In a separate pan, melt vegan butter and whisk in flour to create a roux, cooking for about 2 minutes.
- Slowly whisk in vegetable broth and coconut milk until smooth, then add garlic powder, soy sauce, mustard, black pepper, and parsley.
- Remove the sauce from heat and add the cooked meatballs, gently coating them in the sauce before serving.
Nutrition Facts (estimated)
Servings
18 servings
Calories
126
Total fat
9g
Total carbohydrates
11g
Total protein
3g
Sodium
426mg
Cholesterol
0mg
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