Vegan Swedish Meatballs - Jessica In The Kitchen 17/10/2019, 6*17 AM

Vegan Swedish Meatballs

These Vegan Swedish Meatballs have the perfect texture and are so comforting! They are incredibly
easy to make, coated in a homemade traditional sauce and are so meal preppable!

by: Jessica in the Kitchen

INGREDIENTS

Vegan Meatballs Base

• 8 ounces (1 cup) roasted cauliflower (instructions below)

• 1 cup (137g) cooked quinoa

• 2 Bob's Red Mill Egg Replacers OR flax eggs (if flax eggs, less one tablespoon of liquid per flax egg)
• ½ cup (114g) red onion, finely diced

• 1/2 teaspoon ground black pepper

• ¾ teaspoon sea salt
• 3 cloves garlic, minced

• 1 cup breadcrumbs (gluten free if needed)

• 1 ½ tablespoons coconut oil

Swedish Meatballs Sauce

• 3 tablespoons vegan butter

• 1/2 teaspoon garlic powder
• 1 tablespoon light soy sauce or liquid aminos

• 1/4 cup flour

• 2 cups vegetable broth
• 1 13.4 ounce coconut milk
• 1/4 teaspoon ground black pepper

• salt to taste (depending on your vegetable broth)

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Vegan Swedish Meatballs - Jessica In The Kitchen 17/10/2019, 6*17 AM

• 3 tablespoons chopped fresh parsley

INSTRUCTIONS

Sauce

I would make the sauce after the meatballs are finished cooking. In a pan over medium heat, melt the vegan
butter. Add the flour to pan, and whisk vigorously with a whisk until the flour is fully incorporated with the
butter with no lumps, forming a roux. Let it cook for about 2 minutes to remove any flour taste.

Slowly mix in the vegetable broth, whisking at the same time, until a smooth sauce is formed. Add in the can
of coconut milk, whisking at the same time too until fully incorporated.

Add in the garlic powder, soy sauce, mustard, black pepper and 1 tablespoon of the parsley. Mix, taste, and
add salt to test.

Remove the sauce from the heat and add in the meatballs, slowly turning to coat the meatballs. Add the last
of the parsley to garnish and serve and enjoy!

Vegan Meatballs Base

Preheat oven to 450°F/230°C. Cut the cauliflower's stem off, and cut into even-sized florets. Drizzle the
cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and
allow to cool for a few minutes.

In a food processor, add the cauliflower and pulse it until it's completely riced. Remove from the food
processor. You only need 1 cup of this for this recipe and 8 ounces should make about 1 cup.

Add the 1 cup of riced cauliflower and all the other meatball ingredients EXCEPT the coconut oil. You can
pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure
they are so mixed together that you're not seeing individual cauliflower or quinoa florets, it's all one big
mixture. That's how you'll ensure the meatballs will hold together!

Heat the coconut oil in a pan over medium high heat. While it's heating, use a tablespoon measurer to form
one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.

Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully
cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without
overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.

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Vegan Swedish Meatballs - Jessica In The Kitchen 17/10/2019, 6*17 AM

Lower/turn the heat off. Prep the sauce either in this cooled down pan, or in a separate pan then add the
meatballs to it as in the sauce directions. You can enjoy these vegan meatballs alone, in a nice hoagie or
with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on
toothpicks as an appetiser at your parties! Enjoy!

Tags: cauliflower, Dairy Free, Egg Free, Fall, Nut Free, quinoa, Soy Free, Vegan, Vegetarian,
Winter

by Jessica

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