Find The Recipe:
One-Pot Vegan Swedish Meatballs
Ingredients
for 8 servings
MEATBALLS
8 oz (225 g) cremini mushroom, finely chopped
15 oz (425 g) cannellini bean, 1 can, drained and rinsed
1 small yellow onion, finely chopped
1 ¼ cups (60 g) panko breadcrumbs
½ cup (20 g) 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
GRAVY
3 tablespoons canola oil
3 cups (720 mL) vegetable broth
14 oz (395 mL) full-fat coconut milk, 1 can
1 tablespoon vegan worcestershire
salt, to taste
pepper, to taste
¼ cup (30 g) all-purpose flour
4 cups (400 g) bow tie pasta, or pasta of choice
fresh parsley, for ganish
Preparation
- 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, and mix well.
- 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!
*Recipe on video and text may differ from each other!
How to cook One-Pot Vegan Swedish Meatballs:
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