Easy Vegan Swedish Meatballs with Mushroom Balls
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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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
Description
The recipe involves marinating whole cremini mushrooms in a mixture of vegan yogurt, spices like garlic and onion powders, allspice, nutmeg, and parsley, combined with vegan Worcestershire sauce and rice flour to bind the flavors. After coating, the mushrooms are baked at 400°F for 25 to 30 minutes until tender. The mushroom gravy is prepared separately by making a vegan roux with vegan butter and flour, gradually whisking in mushroom broth and cashew milk, and seasoning with Dijon mustard, Worcestershire sauce, salt, and parsley for depth.
Once combined, this dish offers a creamy, flavorful alternative to Swedish meatballs with the mushrooms providing a soft texture and umami taste. The gravy’s richness complements the spiced mushrooms well, suitable as a comforting main dish for vegan or plant-based diets.
Gluten-free variations can be made by using gluten-free flour blends or rice flour for the gravy. Nut-free adjustments can replace cashew milk with a tofu and water blend or seed-based alternatives to avoid tree nuts.
Ingredients
- 1/2 pound cremini mushrooms about 14-16, or white or baby bella, whole
For the marinade:
- 3 tablespoons vegan yogurt
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 teaspoons parsley dried
- 1 teaspoon Worcestershire sauce vegan
- 2 tablespoons rice flour or use all-purpose flour
For the sauce:
- 2 tablespoons vegan butter
- 2 tablespoons all-purpose flour or gluten-free blend
- 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 Worcestershire sauce vegan
- 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
- Use a gluten-free flour blend or rice flour in the gravy for gluten-free preparation.
- Replace cashew milk with a tofu and water blend or a pumpkin seed and hemp seed mixture to avoid nuts.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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