Vegetarian Swedish Meatballs Recipes

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VEGETARIAN SWEDISH MEATBALLS



Vegetarian Swedish Meatballs image

I grew up loving Swedish Meatballs and wanted a vegetarian substitute. I even suprised myself with its wonderful taste and texture. I served it with mashed potatoes (the extra sauce around the meatballs makes great gravy) and brussel sprouts.

Provided by Howiesar

Categories     < 4 Hours

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb vegetarian ground beef (I recommend Lightlife Gimme Lean Ground Beef Style, Don't use crumbles)
2 teaspoons soy sauce
4 tablespoons olive oil
2 garlic cloves, chopped
1 eggs or 1 egg substitute
2 slices crumbled bread
1 medium onion, chopped fine
2 -4 tablespoons milk
2 (10 1/2 ounce) cans low-fat cream of mushroom soup
10 1/2 ounces milk
oil (for cooking)
salt and pepper

Steps:

  • In a large bowl combine (I use my hands) the Vegetarian Beef Substitue, the soy sauce, olive oil, garlic, egg, crumbled bread, onion and 2-4 tbsp milk.
  • When mixed it should be sticky but stay together when rolled into a ball.
  • Roll into balls (1.5-2 inches in diameter).
  • Heat oil for cooking in a pan, it should coat all surfaces.
  • Over medium cook the meatballs until each side is browned.
  • Then in a casserole dish mix 1 can of cream of mushroom soup with 1/2 can milk.
  • Place meatballs on top of this mixture.
  • Combine the other can of cream of mushroom soup with 1/2 can of milk and pour on top of meatballs.
  • Cover and cook in a 350 degree oven for 1-1.5 hours.

Nutrition Facts : Calories 241.6, Fat 18.4, SaturatedFat 4.4, Cholesterol 58.8, Sodium 293.8, Carbohydrate 13.7, Fiber 0.8, Sugar 1.8, Protein 6.1

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.

SWEDISH SOY MEATBALLS



Swedish Soy Meatballs image

The 2005 World Tour is next headed to Scandinavia. Posting this for my vegetarian teammates. Don't want to see them go hungry this week. :-)

Provided by justcallmetoni

Categories     Soy/Tofu

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

3 slices bread, crumbled
3 tablespoons onions, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
3/4 cup skim milk or 3/4 cup soymilk
2 (12 ounce) packages soy crumbles
1 1/2 tablespoons oil
2 tablespoons all-purpose flour (if you are using soymilk or skim milk add another tablespoon)
1 cup vegetable broth
1 cup skim milk or 1 cup fat-free half-and-half
plus 1 tablespoon powdered milk (with skim only)

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl combine bread crumbs, onion, pepper, nutmeg. and burger-style crumbles until well blended. Add all but 2 tablespoons of milk and test if your "meat" will form a ball. If needed, because the mixture is too dry, add the additional milk. Form into 1 1/2 inch balls.
  • In a large skillet over medium heat, brown the 'meat' balls in oil. Remove with a slotted spoon and place in a 2 quart casserole dish.
  • Whisk flour into drippings in skillet; cook until bubbly, stirring constantly. Stir in broth and half-and-half/soy milk/skim milk and continue cooking, stirring, until sauce thickens and boils, about 1 minute. Pour over 'meat' balls .
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 201.3, Fat 7.2, SaturatedFat 0.9, Cholesterol 0.5, Sodium 440.4, Carbohydrate 16.9, Fiber 4.5, Sugar 2.7, Protein 18

ONE-POT VEGAN SWEDISH "MEATBALL" PASTA RECIPE BY TASTY



One-Pot Vegan Swedish

Here's what you need: cremini mushroom, cannellini bean, small yellow onion, panko breadcrumbs, fresh parsley, garlic, dried rosemary, vegan worcestershire, soy sauce, ground nutmeg, liquid smoke, salt, pepper, canola oil, vegetable broth, full-fat coconut milk, vegan worcestershire, salt, pepper, all-purpose flour, bow tie pasta, fresh parsley

Provided by Merle O'Neal

Categories     Dinner

Yield 8 servings

Number Of Ingredients 22

8 oz cremini mushroom, finely chopped
15 oz cannellini bean, 1 can, drained and rinsed
1 small yellow onion, finely chopped
1 ¼ cups panko breadcrumbs
½ cup fresh parsley, finely chopped
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon vegan worcestershire
1 tablespoon soy sauce
¼ teaspoon ground nutmeg
½ teaspoon liquid smoke
1 teaspoon salt
1 teaspoon pepper
3 tablespoons canola oil
3 cups vegetable broth
14 oz full-fat coconut milk, 1 can
1 tablespoon vegan worcestershire
salt, to taste
pepper, to taste
¼ cup all-purpose flour
4 cups bow tie pasta, or pasta of choice
fresh parsley, for ganish

Steps:

  • In a large bowl, combine the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper. Mix well with a fork, mashing the beans a bit to form a paste.
  • Heat the canola oil in a large pot over medium-high heat.
  • Roll the "meatball" mixture and into golf ball-sized balls. Place the balls in the pot and cook for 1 minute on each side until browned.
  • Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.
  • Bring the liquid to a boil, then add the pasta. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles and meatballs, 7-8 minutes.
  • Garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 902 calories, Carbohydrate 112 grams, Fat 52 grams, Fiber 7 grams, Protein 20 grams, Sugar 10 grams

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