This plant-based Swedish meatball recipe is served with our hearty creamy vegan Stroganoff gravy. The flavors are classic but the technique for making these vegan meatballs is distinctly modern.
Difficulty
Intermeidate
Ingredients
- Plant Based Meat Ingredients:
- 6g (1 tbsp, 1 tsp) Burger Binder
- 100g (1 cup) TVP
- 3g (¾ tsp) Beet Powder
- 2g (1 tsp) Cocoa Powder
- 6g (1 tbsp, 1 ½ tsp) Nutritional Yeast Flakes
- 30g (¼ cup) Faba Bean Powder
- 0.9g (⅛ tsp) Garlic Powder
- 0.8g (⅛ tsp) Onion Powder
- 0.4g (⅛ tsp) Allspice
- 0.1g (⅛ tsp) Nutmeg
- 3g (½ tsp) Brown Sugar
- 240g (1 cup) water
- 75g Hydrated Burger Binder
- 100g Marbling Fat
- Planet Based Swedish Meatballs:
- 50g (2 slices) White Bread, No Crusts
- 85g (¼ c) Oat Milk
- 1.7g (½ tsp) Onion Powder
- 2.2g (½ tsp) Garlic Powder
- 1.4g (½ tsp) Allspice
- 1 lb Plant Based Meat
- 20.6g (1.5 tbsp) Aquafaba
- 7.2g (1 tsp) Salt
- 1.9g (½ tsp) Black Pepper
- Plant Based Gravy Ingredients:
- 65g (¼ cup) Vegan Butter
- 26g (4 tbsp) All Purpose Flour
- 220g (1 cup) Coconut Milk
- 25g (2 tbsp) Soy Sauce
- 554g (2 ½ cup) Vegetable Stock
- 1.5g (½ tsp) Black Pepper
- 2.4g (½ tsp) Garlic Powder
- 2g (½ tsp) Onion Powder
- 1.4g (½ tsp) Porcini Powder
- “Beef” Stroganoff Ingredients:
- 12 oz Noodles
- 2 Cups Plant-Based Gravy
- 8 oz Shiitake Mushrooms, Sliced
- 24 Plant-Based Swedish Meatballs
- Parsley, to Garnish
Equipment
- Stand Mixer with Paddle Attachment
- Blender
- Spatula
- Large Bowl
- Medium Saute Pan
- Medium Pot
- Strainer
Timing
Active Time: 1 Hour 30 Minutes
Total Time: 2 Hours
Yield
24 Meatballs
-
Create Plant-Based Meat Base
Pre-heat oven to 375°F.
In a stand mixer bowl add the dry ingredients; burger binder, TVP, beet powder, cocoa powder, yeast flakes, faba bean powder, garlic powder, onion powder, allspice, nutmeg, and brown sugar.
Add in 240g of water to dry ingredients and let hydrate for 20 minutes.
In the stand mixer using a paddle attachment mix in half of the marbling fat at 2-4 speed, then mix in the hydrated burger binder, finally mix in the rest of the marbling fat.
-
Shape and Cook Meatballs
Using a scoop, weigh out 25g of plant-based meat, roll into a ball and repeat this 24 times. Place the meat balls onto a baking sheet and place in the oven for 10 minutes.
Let the meatballs rest while making the gravy and plant-based beef stroganoff.
-
Create Plant-Based Gravy
In a medium saute pan melt the plant based butter, once melted, whisk in the flour.
Once the butter and flour mixture begin to thicken, whisk in the coconut milk, soy sauce, vegetable stock, and spices (garlic powder, onion powder, black pepper, and porcini powder).
Let reduce until slightly thickened. Keep warm.
-
Create Stroganoff
Bring a pot of water to a boil, salting the water. Once boiling add in the wide noodles, cook for 7-8 minutes or until al dente. Strain the noodles.
In a saute pan on medium heat, add a tbsp of vegan butter. Saute sliced shiitake mushrooms until softened. Add in plant based gravy and incorporate.
Fold in egg noodles and place Swedish meatballs in the pan all together.
Heat until warmed through and serve.
