Vegan Swedish Meatballs
Enjoy this iconic Swedish dish that's hearty, savory, and filling in a 100% plant-based version! Combining a mixture of chickpeas, lentils and bread crumbs seasoned with special spices such as nutmeg, pepper and ginger. Shaped into soft balls which are then drizzled with thick, creamy sauce. Without meat, eggs, or animal milk, this dish still maintains its authentic taste, dense texture and alluring deliciousness. Perfect served with mashed potatoes, cranberries, or warm rice for a special dinner!
Shared by Nora
Time
50 min
Serves
3
Difficulty
medium
🛒 Ingredients
- 150 grams of cooked chickpeas, drained
- 100 grams cooked brown lentils, drained
- 1/2 cup whole wheat breadcrumbs
- 1/2 onion, finely chopped and sauté briefly
- 2 cloves garlic, finely chopped
- One tablespoon of ground flaxseed + 3 tablespoons of water (natural binder)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ginger powder
- Salt to taste
- 2 tablespoons oil for sauteing
- 300 ml vegetable stock (cream sauce ingredients)
- 150ml thick coconut milk or vegetable cooking cream
- Dissolve one tablespoon of flour or cornstarch in a little water.
- 1/2 teaspoon vegetable soy sauce
- A pinch of nutmeg and pepper
- A little chopped parsley for sprinkling
👩🍳 Instructions
- 1
Make the dough: roughly grind the chickpeas and lentils, mix with all the other ball ingredients, stir until combined and can be pressed.
- 2
Shape and cook: Take tablespoon-sized portions of dough and roll them into neat balls. Bake or sauté gently in a pan until the entire surface is browned and firm. Remove and set aside.
- 3
Make the sauce: in the same pan, pour in the vegetable stock, cook briefly then add the coconut milk/vegetable cream and other spices. Pour in the flour solution slowly while stirring until the sauce thickens.
- 4
Finish: put the balls into the sauce, cook over low heat for 5 to 7 minutes so that the spices are absorbed perfectly.
- 5
Serve: sprinkle with fresh parsley, and enjoy while warm!