Vegan Swedish Meatballs
I can't think of too many things better than Vegan Swedish Meatballs, except maybe topping some mashed potatoes with 'em!
There's not too much to say about this other than it's one of the most comforting meals I've ever had! I honestly could dive into a giant tub of meatballs and mashed potatoes Scrooge McDuck style and be just fine.
You can eat these as is with mashed potatoes, or you can do like I did and slap some potatoes and meatballs between a grinder roll and have a Swedish Meatball Sub! Either way, you're winning!
Traditional meatballs use a combination of beef and pork, so for mine I used half Impossible meat and half Beyond Sausages. Feel free to do whatever combination you want, or just use all or one of the other, up to you! For the egg, I used Just Egg. If you don't have access to that use any egg replacer you want except a Flax Egg. I haven't tried it with a flax egg, but it might get too goopy. You can also just use some plant milk instead!
This recipe makes plenty, so you'll have leftovers, and these heat up great, so it's perfect for lunch the next day, or a lazy dinner!
Makes 6 servings
1/2 pound plant-based meat
1/2 pound plant-based sausage (crumbled)
1/4 vegan egg (or plant milk)
1/3 cup breadcrumbs
5 cloves garlic (minced)
1/2 tsp allspice
1/2 tsp nutmeg
1 tsp smoked paprika
1/2 tsp white pepper
Salt and pepper to taste
Italian parsley (for garnish)
1/4 cup vegan butter
1/4 cup flour
2 cups beefless broth
1/2 cup sour cream
2 tsp soy sauce
1 Tbsp dijon mustard
2 pounds Russet Potatoes
1/2 cup plant milk
3 Tbsp vegan butter
1/4 cup vegan cream cheese
2 Tbsp nutritional yeast
1 Tbsp garlic powder
2 tsp prepared horseradish
Salt and pepper to taste
Make the mashed potatoes first. You can leave the skin on or skin them, your choice. Either way, make sure to get potatoes that are the same size and quarter them and cover in a pot with some salted water. Bring to a boil, then reduce heat to medium and cook until fork tender.
Once potatoes are cooked through, drain them, then return to the stove over low heat and add in all the other ingredients for the mashed potatoes. Adjust seasoning to taste. Keep warm on low, and set aside for later.
In a bowl, combine all the ingredients for the meatballs and combine with your hands or a spatula (I find hands are the best and it's fun!)
Take about 1-2 oz of the meatball mixture and roll into a ball. I used an ice cream scooper to make sure they were all the same size.
When all meatballs are rolled, add some oil to a pan over medium heat. Once oil is heated, add the meatballs and brown them on all sides.
After meatballs have browned, remove from the pan and set aside.
In the same pan let's make the gravy.
Add the vegan butter and melt. Once melted, whisk in the flour to form the roux. Cook for a minute or so.
Add the beefless broth slowly, whisking the entire time to combine and avoid lumps.
Cook for 3-4 minutes, then add the rest of the gravy ingredients, whisking the entire time.
Add the meatballs back into the pan and cover. Simmer for about 5-10 minutes.
Top mashed potatoes with gravy and meatballs, garnish with parsley.