2Bob's Red Mill Egg Replacers OR flax eggsif flax eggs, less one tablespoon of liquid per flax egg
½cupred onion, finely diced(114g)
1/2teaspoonground black pepper
¾teaspoonsea salt
3clovesgarlicminced
1cupbreadcrumbsgluten free if needed
1 ½tablespoonscoconut oil
Swedish Meatballs Sauce
3tablespoonsvegan butter
1/4cupflour
2cupsvegetable broth
1 13.4ouncecan of coconut milk
1/2teaspoongarlic powder
1 - 1 1/2tablespoonslight soy sauce or liquid aminos*
1/2teaspoondijon mustard
1/4teaspoonground black pepper
3tablespoonschopped fresh parsley
salt to tastedepending on your vegetable broth
Instructions
Sauce
I would make the sauce after the meatballs are finished cooking. In a pan over medium heat, melt the vegan butter. Add the flour to pan, and whisk vigorously with a whisk until the flour is fully incorporated with the butter with no lumps, forming a roux. Let it cook for about 2 minutes to remove any flour taste.
Slowly mix in the vegetable broth, whisking at the same time, until a smooth sauce is formed. Add in the can of coconut milk, whisking at the same time too until fully incorporated.
Add in the garlic powder, soy sauce, mustard, black pepper and 1 tablespoon of the parsley. Mix, taste, and add salt to test.
Remove the sauce from the heat and add in the meatballs, slowly turning to coat the meatballs. Add the last of the parsley to garnish and serve and enjoy!
Vegan Meatballs Base
Preheat oven to 450°F/230°C. Cut the cauliflower's stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
In a food processor, add the cauliflower and pulse it until it's completely riced. Remove from the food processor. You only need 1 cup of this for this recipe and 8 ounces should make about 1 cup.
Add the 1 cup of riced cauliflower and all the other meatball ingredients EXCEPT the coconut oil. You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you're not seeing individual cauliflower or quinoa florets, it's all one big mixture. That's how you'll ensure the meatballs will hold together!
Heat the coconut oil in a pan over medium high heat. While it's heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
Lower/turn the heat off. Prep the sauce either in this cooled down pan, or in a separate pan then add the meatballs to it as in the sauce directions. You can enjoy these vegan meatballs alone, in a nice hoagie or with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on toothpicks as an appetiser at your parties! Enjoy!
Notes
*I started with 1 tablespoon then ended up adding in an extra 1/2 tablespoon light soy sauce and I felt like it really enhanced the flavour. So start with 1 tablespoon, and add more if you think you need it. Also, if you don’t use light soy sauce or liquid aminos, please note that it WILL be saltier, so adjust accordingly!How to store: If you have leftover vegan Swedish meatballs, you can store them in an airtight container in the refrigerator for 3 to 4 days. Note that the meatballs will soften as they sit in the sauce, so the texture of the dish will change. Reheat the meatballs in a skillet on the stovetop over medium-low heat, or in the microwave.How to freeze: You can freeze this recipe for up to 2 months in an airtight storage container. I recommend letting it thaw in the refrigerator and then reheating in the microwave or on the stovetop.