This was one of those last-minute dinner scrambles. It worked out pretty well though! We didn't have any tempeh on hand, but there was a bunch of Beyond Meat in the freezer, so I just made it with that and left out the water called for. I also decided to bake the meatballs rather than trying to brown them in a pan. I alway find browning meatballs in a pan super annoying. Using the oven is much easier. And it also allows for the sauce to be started on the stovetop while the meatballs are still cooking in the oven. That said, either method will work, so use whichever you prefer.

Vegetarian Swedish Meatballs

Slightly adapted from Rabbit & Wolves

Ingredients

Meatballs

• 400g Beyond Meat
• 1-2 eggs
• 1/2 c. breadcrumbs
• 1/2 c. panko breadcrumbs
• 2 Tbsp. chopped fresh parsley
• 1 tsp. garlic powder
• 1/4 tsp. ground nutmeg
• 1/4 tsp. allspice berries, ground
• 1/4 tsp. black peppercorns, ground
• drizzle of oil, for cooking

Sauce

• 1/4 c. butter
• 1/4 c. flour
• 2 c. vegetable broth
• 1 Tbsp. light soy sauce
• 1 c. coconut milk
• 1 Tbsp. dijon (or Roman) mustard
• 1 tsp. red wine vinegar
• salt and pepper, to taste

Directions

1. Preheat oven to 200°C (400°F). If you have a convection/fan oven, use the convection mode at a slightly lower temperature: 190°C (375°F).
2. Combine Beyond Meat, egg(s), breadcrumbs, panko, parsley, garlic powder, nutmeg, allspice, and pepper and mix thoroughly.
3. Drizzle a baking sheet with oil. (Line with parchemnt paper or a silicone mate first if you like.)
4. Form the "meat" mixture into balls and place them on the baking sheet. Roll the balls around a little to coat them in oil.
5. Bake at 200°C (400°F) for ~10 minutes. Or 190°C (375°F) for convection/fanbake.
6. Meanwhile, melt the butter over medium heat.
7. Add the flour, mix, and cook to make a roux.
8. Pour in the broth, soy sauce, coconut milk, mustard, and vinegar and whisk to combine.
9. Simmer until sauce has thickened.
10. Season to taste with salt and pepper.
11. Add meatballs to sauce and stir to coat.
12. Serve over starch of your choice: rice, potatoes, or noodles.

Variations

Tempeh Version

Ingredients

Meatballs

• 225g tempeh
• 1-2 eggs
• 1/2 c. breadcrumbs
• 1/2 c. panko breadcrumbs
• 1/4 c. water
• 2 Tbsp. oil
• 2 Tbsp. chopped fresh parsley
• 1 tsp. garlic powder
• 1/4 tsp. ground nutmeg
• 1/4 tsp. allspice berries, ground
• 1/4 tsp. black peppercorns, ground
• drizzle of oil, for cooking

Directions

Combine all ingredients in a blender or food processor and blend until relatively uniform.

Proceed with recipe as above. Sauce is the same.

Vegan Version

Ingredients

Meatballs

• 400g Beyond Meat
• 1-2 flax eggs
• 1/2 c. breadcrumbs (make sure they're vegan)
• 1/2 c. panko breadcrumbs (also check for vegan-ness)
• 2 Tbsp. chopped fresh parsley
• 1 tsp. garlic powder
• 1/4 tsp. ground nutmeg
• 1/4 tsp. allspice berries, ground
• 1/4 tsp. black peppercorns, ground
• drizzle of oil, for cooking

Sauce

• 1/4 c. vegan butter
• 1/4 c. flour
• 2 c. vegetable broth
• 1 Tbsp. light soy sauce
• 1 c. coconut milk
• 1 Tbsp. dijon (or Roman) mustard
• 1 tsp. red wine vinegar
• salt and pepper, to taste