Vegan Swedish Meatballs
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Jessica in the Kitchen · by Jessica Hylton★ 4.9 (13)

Vegan Swedish Meatballs

NUTRITION · PER SERVING55M COOK
CAL 7%·PRO 5%
CARBS 12G34% OF CAL
2G FIBER0G ADDED0G INTRINSIC8G OTHER2G TOTAL SUGAR
FAT 9G60% OF CAL
6G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Plant-based meatballs made from cauliflower and quinoa, served in a creamy mushroom sauce. A vegan take on Swedish meatballs with comfort food appeal.

maindairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 18
  • 8 ounces roasted cauliflower (instructions below) ((1 cup))
  • 1 cup cooked quinoa ((137g))
  • 2 Bob's Red Mill Egg Replacers OR flax eggs (if flax eggs, less one tablespoon of liquid per flax egg)
  • ½ cup red onion, finely diced ((114g))
  • 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
  • 3 tablespoons vegan butter
  • 1/4 cup flour
  • 2 cups vegetable broth
  • 1 13.4 ounce can of coconut milk
  • 1/2 teaspoon garlic powder
  • 1 - 1 1/2 tablespoons light soy sauce or liquid aminos*
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons chopped fresh parsley
  • salt to taste (depending on your vegetable broth)
PREP
30M
SODIUM
367MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.