These warm and comforting Swedish meatballs are completely delicious while being completely vegan! We used Impossible Burger ground "beef," now available in many grocery stores, to make the meatballs . No one will be able to tell that the dish doesn't use real meat, since Impossible resembles and tastes like beef. The gravy is made with coconut milk, making it rich and creamy without any dairy. Serve this recipe to any vegan or carnivore and they are sure to be pleased.
- For the Meatballs:
- 1 pound Impossible Burger meat
- 1/2 sweet onion (finely minced)
- 1/2 cup panko breadcrumbs
- 2 tablespoons coconut milk
- 1 teaspoon nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- For the Gravy:
- 3 tablespoons vegan butter
- 2 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons vegetable bouillon
- 1 1/2 cups water
- 1 (15-ounce) can coconut milk
- 1-2 tablespoons soy sauce
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon ground black pepper
- Salt (to taste)
- 2 tablespoons fresh chopped parsley
Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Meatballs
Gather the ingredients.
Add the meat, chopped onions, and breadcrumbs to a large bowl. Pour the coconut milk over the top of the breadcrumbs. Allow the breadcrumbs to soak up the milk.
Add the nutritional yeast, onion powder, garlic powder, salt, and pepper to the meat mixture and mix to combine and completely disperse the seasonings.
Use a small cookie scoop to form the meat mixture into 1-inch size balls. Place them on a parchment-lined baking sheet and continue rolling and forming until they are all completed.
Heat the olive oil in a large sauté pan on medium-high heat. Add the meatballs to the pan and cook on one side for about 1 minute. Rotate and cook on each side until browned (for a total of about 5 minutes).
Remove the meatballs from the pan and place them on a plate. Prepare the gravy.
Make the Gravy
Gather the ingredients.
Add the vegan butter to the pan used for browning the meatballs and return to medium-high heat. Whisk in the flour and allow to cook for two minutes, stirring frequently. Whisk in the garlic and onion powder.
Add the vegetable bouillon. Whisk in the water gradually until the mixture is combined and smooth. Whisk in the coconut milk, soy sauce, mustard, and pepper. Add salt to taste. Continue to heat and stir over medium heat until the sauce has thickened and is bubbling.
Add the meatballs back to the pan and cook them for 3 minutes or until they are heated through. Garnish with parsley and serve.