Easy Vegan Swedish Meatballs with Mushroom Balls
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
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Servings
4
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Calories
135 kcal
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Course
Main Course
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Cuisine
American
Easy Vegan Swedish Meatballs with Mushroom Balls
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Try this new take on Vegan Swedish Meatballs! This recipe skips the meat substitutes and is made with baked marinated whole cremini mushrooms simmered in a dairy-free gravy! DIVINE! Gluten-free , Nutfree options
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Ingredients
- 1/2 pound whole cremini or white or baby bella mushrooms about 14-16
For the marinade:
- 3 tablespoons vegan yogurt
- 2 teaspoons oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon all spice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 teaspoons dried parsley
- 1 teaspoon vegan Worcestershire sauce
- 2 tablespoons rice flour, or use all purpose flour
For the sauce:
- 2 tablespoons vegan butter
- 2 tablespoons all purpose flour or use a gluten free blend to keep it gluten free
- 1 cup mushroom broth or 1 cup water plus 1 teaspoon dried mushroom powder
- 2 cups cashew milk (blend 1/3 cup of raw cashews and 2 cups of water until smooth) See notes for Nutfree
- 1 tablespoon vegan Worcestershire sauce
- 1/2 - 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley or dried italian herb of choice
- Black pepper for garnish
Instructions
- Bake the mushrooms:,Wash the mushrooms and cut the top of the stems off and set aside to dry.
- Make the marinade by combining all the ingredients under marinade until the mixture is well combined. It will be a pasty thick mixture.
- Add the mushrooms to the bowl and toss well to coat all the mushrooms really well.
- Spread the mushrooms on a parchment lined baking sheet and bake at 400 degrees Fahrenheit (205 c) for 25-30 minutes or until the mushrooms are tender. when you try to insert a toothpick or a knife through the mushrooms. The center should not have any friction.
- For the sauce: Heat a large skillet over medium heat. Add the vegan butter and wait for it to melt.
- Then add in the flour and mix in and cook for a minute or two until the flour is evenly bubbling.
- Then gradually add the mushroom stock by adding in a 1/4 to 1/2 cup at a time and then mixing in and then add the rest of it into the mixture.
- Then add in the worcestershire sauce, dijon mustard, salt, and herbs and mix in. Add 1 tablespoon of any leftover mushroom marinade as well. Then add the cashew milk and mix in and bring to a good boil.
- The mixture will thicken as it starts to boil. Thicken to your preference. If it's thickening too much, add in a 1/4 to 1/2 cup of more mushroom stock. Taste and adjust salt and flavor.
- Once the sauce has thickened to preference, take off heat.
- Add your baked mushroom meatballs in the sauce and drizzle some of the sauce over the meatball and serve immediately with some garlic bread or pasta or mashed potatoes.
Notes
- gluten-free use a gluten-free blend or rice flour for making the gravy
- Nutfree : blend 3/4 cup firm or silken tofu with 1 1/4 cup water until smooth and use you can also use a blend of pumpkin seeds and hemp seeds instead of cashews
Nutrition Information
Show Details
Calories
135kcal
(7%)
Carbohydrates
11g
(4%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Sodium
628mg
(26%)
Potassium
274mg
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
278IU
(6%)
Vitamin C
2mg
(2%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Sodium | 628mg | 26% |
| Potassium | 274mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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