Savory mushroom balls are drenched in luscious dairy-free sauce to make these flavor-packed vegan Swedish meatballs. Serve them over pasta for a delicious and cozy dinner.
I never told you guys this, but a couple of years ago I spoke with a publisher about writing a cookbook exclusively dedicated to vegan meatballs. I mean, the meatball theme was their idea. I just wanted to write a cookbook. In fact, I really wanted to write a cookbook (it’s an exciting prospect), so much that I almost took them up on the offer.
But in the end I just couldn’t. All that rolling. And would you guys even be into a book just about vegan meatballs? And could I even come up with that many meatball recipes?
Well, in hindsight, I think the answer to at least that last question is a resounding “yes.”
I’m not sure if I just had more meatball recipes in me than I thought, or if my discussions with those guys infected me with the meatball bug, but I’ve been rolling them out ever since. (<– Yup. Pun intended.)
You all actually seem to respond really well to any recipe involving meatballs I post on this site, so I’ve got no plans of letting up.
It’s time for some more vegan meatballs, Ikea style.
I’ve never actually had those Swedish meatballs they serve at Ikea. I’m pretty sure I went vegetarian before any Ikeas were built in my vicinity. But I get what they’re all about and I think I hit it with this recipe. And even if I didn’t, they’re really, really tasty!
I mentioned recently that I’m trying to switch up the dairy substitutes and rely less on cashews, because I know I’ve got a bunch of readers out there with allergies. Coconut milk has quickly become my favorite alternative. It sounds weird, but it’s absolutely delicious in the cream sauce for this one. If you hate coconut and would rather go with something cashew-based, try the sauce I used for my stroganoff.
The main ingredient in the meatballs themselves is mushrooms. They’re great for adding savory flavor and meaty texture. I’m also trying to give my mushroom haters alternatives, so if you’re one of those folk, try using the chickpea based meatball portion of my Salisbury steak meatball recipe.
Served over pasta, these vegan Swedish meatballs are pure comfort food.
Vegan Swedish Meatballs & Noodles
Savory mushroom balls are drenched in luscious dairy-free sauce to make these flavor-packed vegan Swedish meatballs. Serve them over pasta for a delicious and cozy dinner.
For the Meatballs
- 8 ounces cremini mushrooms, (cleaned and roughly chopped)
- 1 1/4 cups panko breadcrumbs
- 1 cup canned cannellini beans, (drained and rinsed)
- 1 small onion, (roughly chopped)
- 1 garlic clove, (minced)
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- Olive oil, (for brushing)
For the Sauce
- 3 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 1/2 cups vegetable broth
- 1 (14 ounce) can full fat coconut milk
- 1 1/2 tablespoons vegan Worcestershire sauce
- 3/4 teaspoon salt, (or to taste)
For the Noodles
- 8 ounces dried pasta of choice (I used shells)
Make the Meatballs
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Preheat the oven to 400° and lightly oil a baking sheet or large oven-safe skillet.
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Place the mushrooms, breadcrumbs, beans, onion, garlic, Worcestershire sauce, soy sauce, pepper and nutmeg into the bowl of a food processor. Pulse until the ingredients are finely chopped and well mixed.
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Roll the mixture into 1-inch balls (about 24 of them) and arrange them on the baking sheet or in the skillet. Bake for about 30 minutes, turning once halfway through, until lightly browned.
Make the Sauce
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While the meatballs bake, coat the bottom of a medium saucepan with olive oil and place it over medium heat. Whisk in the flour. Bring to a simmer and continue cooking, whisking constantly, until the mixture darkens a bit and begins to smell nutty, about 5 minutes.
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Whisk in the broth, coconut milk, and Worcestershire sauce. Raise the heat and bring the mixture to a simmer. Allow to simmer, stirring occasionally, for about 10 minutes, until the mixture thickens a bit. Remove from heat and allow the mixture so sit for at least 5 minutes — it will continue to thicken up. Season with salt to taste.
Make the Noodles
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While the meatballs bake and the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain into a colander and toss with a bit of olive oil.
To Serve
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Divide the pasta among 4 plates or bowls. If the meatballs are in a skillet, pour the sauce over them, or if they’re on a baking sheet, add them to the pot with the sauce. Divide the meatballs and sauce over the pasta. Serve.
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