Vegan Impossible Swedish Meatballs Recipes

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VEGAN IMPOSSIBLE SWEDISH "MEATBALLS" RECIPE



Vegan Impossible Swedish

These vegan Swedish meatballs are tender and loaded with flavor. Made with Impossible "beef," they'll appeal to vegetarians and meat-eaters alike.

Provided by Leah Maroney

Categories     Lunch     Dinner     Entree     Appetizer

Time 35m

Number Of Ingredients 24

For the Meatballs:
1 pound Impossible Burger meat
1/2 sweet onion (finely minced)
1/2 cup panko breadcrumbs
2 tablespoons coconut milk
1 teaspoon nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
For the Gravy:
3 tablespoons vegan butter
2 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons vegetable bouillon
1 1/2 cups water
1 (15-ounce) can coconut milk
1-2 tablespoons soy sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
Salt (to taste)
2 tablespoons fresh chopped parsley

Steps:

  • Gather the ingredients.
  • Add the meat, chopped onions, and breadcrumbs to a large bowl. Pour the coconut milk over the top of the breadcrumbs. Allow the breadcrumbs to soak up the milk.
  • Add the nutritional yeast, onion powder, garlic powder, salt, and pepper to the meat mixture and mix to combine and completely disperse the seasonings.
  • Use a small cookie scoop to form the meat mixture into 1-inch size balls. Place them on a parchment-lined baking sheet and continue rolling and forming until they are all completed.
  • Heat the olive oil in a large sauté pan on medium-high heat. Add the meatballs to the pan and cook on one side for about 1 minute. Rotate and cook on each side until browned (for a total of about 5 minutes).
  • Remove the meatballs from the pan and place them on a plate. Prepare the gravy.
  • Gather the ingredients.
  • Add the vegan butter to the pan used for browning the meatballs and return to medium-high heat. Whisk in the flour and allow to cook for two minutes, stirring frequently. Whisk in the garlic and onion powder.
  • Add the vegetable bouillon. Whisk in the water gradually until the mixture is combined and smooth. Whisk in the coconut milk, soy sauce, mustard, and pepper. Add salt to taste. Continue to heat and stir over medium heat until the sauce has thickened and is bubbling.
  • Add the meatballs back to the pan and cook them for 3 minutes or until they are heated through. Garnish with parsley and serve.

Nutrition Facts : Calories 486 kcal, Carbohydrate 28 g, Cholesterol 4 mg, Fiber 5 g, Protein 17 g, SaturatedFat 17 g, Sodium 1497 mg, Sugar 5 g, Fat 36 g, ServingSize 18 meatballs (6 servings), UnsaturatedFat 0 g

VEGETARIAN SWEDISH MEATBALLS



Vegetarian Swedish Meatballs image

Cremini mushrooms, chickpeas and bulgur wheat mimic the texture of ground meat in this vegetarian version of the classic Swedish meatball dish. Seasoned generously with allspice and nutmeg and blanketed in a velvety mushroom gravy, they are excellent served over egg noodles or mashed potatoes - or spooned onto a toasted hero (add sliced tangy pickles to balance out the richness). Leftover cooked meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.

Provided by Kay Chun

Categories     dinner, finger foods, meatballs, vegetables, appetizer, main course, side dish

Time 50m

Yield 2 dozen meatballs

Number Of Ingredients 19

2 tablespoons bulgur wheat
4 cremini mushrooms, stemmed and quartered
1 (15-ounce) can chickpeas, rinsed (about 1 1/2 cups)
1/3 cup plain bread crumbs
1/4 cup sour cream
1 large egg
1 1/2 teaspoons kosher salt
3/4 teaspoon ground allspice
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon freshly ground nutmeg
Canola oil, for greasing
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups mushroom stock (or vegetable stock)
1 tablespoon sour cream
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Make the meatballs: Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, 15 minutes. Drain, pressing to remove excess water. Cool.
  • Meanwhile, in a food processor, pulse mushrooms until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with the chickpeas: Pulse, then add them to the large bowl. Add the bread crumbs, sour cream, egg, salt, allspice, pepper, onion powder, nutmeg and the cooled bulgur and mix until well blended. Form into 1 1/4-inch meatballs (about 2 teaspoons each; you should have about 24). Arrange on a greased baking sheet and bake, turning halfway, until golden, 18 to 20 minutes.
  • Make the gravy: While the meatballs bake, in a large nonstick saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, until smooth and lightly golden, 2 minutes. Add stock and bring to a simmer. Cook, whisking, until thickened, 2 minutes. Whisk in sour cream, parsley and mustard; season to taste with salt and pepper (you should have about 1 cup gravy). Add meatballs and simmer, spooning sauce over meatballs, until nicely coated, about 2 minutes more. Serve warm.

IMPOSSIBLE™ SWEDISH MEATBALLS



Impossible™ Swedish Meatballs image

Delicious creamy sauce over tender and flavorful meatballs makes for a comforting family classic meal any time-and with Impossible™ Burger this dish cooks just like ground beef!

Provided by Rebekah Rose Hills

Categories     Main Dishes     Meatball Recipes

Time 50m

Yield 4

Number Of Ingredients 15

1 (12 ounce) package Impossible Burger
½ cup Italian-flavored bread crumbs
¼ cup milk
2 tablespoons Worcestershire sauce, divided
1 tablespoon grated Parmesan cheese
2 teaspoons salt, divided
½ teaspoon ground black pepper
1 tablespoon olive oil
1 (4 ounce) can mushrooms, drained
¾ cup plain Greek yogurt
2 (15 ounce) cans vegetable broth
1 (6 ounce) package egg noodles
½ cup half-and-half
2 teaspoons cornstarch
¼ cup finely chopped fresh parsley

Steps:

  • Combine Impossible Burger, bread crumbs, milk, 1 tablespoon Worcestershire sauce, grated Parmesan, 1 teaspoon salt, and black pepper in a medium bowl. Form into 1- to 2-inch meatballs.
  • Heat oil in a large nonstick skillet and cook meatballs until golden brown, 3 to 5 minutes per side, about 10 minutes total. Rotate as needed and adjust heat if they are cooking too quickly.
  • Add mushrooms to the skillet. Whisk Greek yogurt into the vegetable broth and pour around the meatballs. Cover with a lid and allow to simmer for 10 to 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add egg noodles and cook until tender, 7 to 9 minutes. Drain and set aside.
  • Whisk half-and-half and cornstarch together in a small bowl. Whisk into the broth until evenly combined. Increase heat and bring to a low simmer, stirring occasionally, until sauce thickens. Stir in the remaining Worcestershire and salt. Taste the sauce and adjust seasonings as needed.
  • Stir in the cooked noodles and serve with a sprinkling of fresh parsley over the top.

Nutrition Facts : Calories 537.6 calories, Carbohydrate 58 g, Cholesterol 57.7 mg, Fat 19.1 g, Fiber 5.3 g, Protein 13.8 g, SaturatedFat 5.4 g, Sodium 2457.4 mg, Sugar 7.8 g

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