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5 from 6 votes

Easy Vegan Swedish Meatballs with Mushroom Balls

Try this new take on Vegan Swedish Meatballs! This recipe skips the meat substitutes and is made with baked marinated whole cremini mushrooms simmered in a dairy-free gravy! DIVINE! Gluten-free , Nutfree options
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: Swedish meatballs
Servings: 4
Author: Vegan Richa

Ingredients

  • 1/2 pound whole cremini or white or baby bella mushrooms about 14-16

For the marinade:

  • 3 tablespoons vegan yogurt
  • 2 teaspoons oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon all spice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 teaspoons dried parsley
  • 1 teaspoon vegan worcestershire sauce
  • 2 tablespoons rice flour, or use all purpose flour

For the sauce:

  • 2 tablespoons vegan butter
  • 2 tablespoons all purpose flour or use a gluten free blend to keep it gluten free
  • 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 vegan worcestershire sauce
  • 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
US Customary - Metric

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.

Video

Notes

  •  gluten-free use a gluten-free blend or rice flour for making the gravy
  • Nutfree : blend 3/4 cup firm or silken tofu with 1 1/4 cup water until smooth and use you can also use a blend of pumpkin seeds and hemp seeds instead of cashews 

Nutrition

Calories: 135kcal | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Sodium: 628mg | Potassium: 274mg | Fiber: 1g | Sugar: 3g | Vitamin A: 278IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg