Recipe | Vegan Swedish Meatballs

Recently I mentioned to someone that I was vegan and they reacted with a reply I hear quite often “Oh, so what can you eat?”

The answer to that is really simple.

I can eat everything.😉

Obviously that doesn’t include animal based products, but this recipe today just goes to show the unbelievers out there that I can take all of the foods you typically eat, and replace them with ones that look and taste almost completely identical (did I mention also a lot better for your health, and no animal consumption?)

The actual credit for this recipe idea goes to my boyfriend. He mentioned at the grocery store one day that we should try making a vegan version of Swedish meatballs. It’s one of his favorite meals, and I immediately agreed to take on the challenge.✨

This recipe is hearty, filling, and simple!

Let’s get started!👇

Here’s what you need:

  • 1 pound large fettuccine noodles, or eggless/vegan pasta of choice
  • 1 tablespoon olive oil
  • 1 large white onion, diced
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • A pinch of salt
  • 1/4 teaspoon black pepper
  • Two bags of pre-packaged vegan meatballs (The brand I used was Lightlife Veggie Meatballs because these don’t contain heavy seasonings. You want your meatballs to be close to plain beef meatballs).

For the gravy:

  • 1/4 cup vegan butter (I used Earth Balance).
  • 1/3 cup all purpose flour
  • 4 cups vegan ‘beef’ flavored broth (If you can’t find vegan beef broth, you can use two vegan beef bouillon cubes dissolved in 4 cups of vegetable broth).
  • 3/4 cup vegan sour cream (I used the Tofutti brand)
  • Salt and black pepper, for taste if desired
  • 2 tablespoons freshly chopped parsley leaves, for topping

If you froze your meatballs, let them thaw completely before starting. Add olive oil to a large saucepan on medium heat. Once the oil is warm, add the onions, allspice, nutmeg, salt, and pepper. Stir and watch until the onions turn clear and soft. Add the meatballs to the pan and turn the heat down to medium-low. Simmer the onions and meatballs until they are heated through, approximately 3-5 minutes. Remove them from them from the pan and set them aside.

Turn the heat back up to medium-high and add the butter. Once the butter is melted, whisk in the flour. Whisk until the flour is completely incorporated into the butter and begins to turn golden and bubbly. Slowly add the broth 1 cup at a time, while whisking to mix. Let it sit for 2-3 minutes and then add the sour cream. Turn the heat down to medium-low and add the meatballs and onions. Let the sauce simmer for 10-15 minutes.

Prepare your pasta according to the box instructions, and try not to overcook them. Add the cooked pasta to the saucepan, and stir to combine. Top with freshly chopped parsley, and more salt and pepper if desired. ❤️

You won’t believe how good it is.

This makes awesome leftovers too!

I hope you enjoyed this! Thanks so much for reading.😄 Don’t forget to tag me on Instagram with #Sunlightofthemind so I can connect with all of you and be friends!✨

Until next time!

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