Baked Vegan Swedish Meatballs with Beans

Cast iron pan filled with vegan Swedish meatballs in a creamy sauce.

No ratings yet

Baked Vegan Swedish Meatballs with Beans

Hearty, saucy, and baked until golden — this is the vegan Swedish meatball dinner that wins over skeptics. Rich, creamy gravy, no dairy, no fake meat — just real food doing the work. Comfort food, done right.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Healthy

Diet: Vegan

Servings:

Calories: 424kcal

Author: Debra Klein

Equipment

Ingredients

Vegan Swedish Meatballs

2 tablespoon olive oil
1 cup shiitake mushrooms small dice
1 small onion small dice
3 cloves garlic grated
½ teaspoon sea salt
1 (14.5-oz) can pinto beans rinsed and drained
1 (14.5-oz) can kidney beans rinsed and drained
2 tablespoon tomato paste
⅓ cup ground flax
½ teaspoon dried oregano
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
¼ cup fresh parsley, chopped

Vegan Swedish Meatballs Sauce

¼ cup olive oil
¼ cup all purpose flour
1.5 cups vegetable broth
2 tablespoon tamari
2 teaspoon dijon mustard
1 cup almond milk
2 teaspoon miso
2 tablespoon fresh parsley, chopped

Instructions

Meatballs

Preheat oven to 425 and line large rimmed baking sheet with parchment paper
Prep onion and mushroom, cutting into small dice. Saute in olive oil over medium heat for 3 minutes. Grate garlic over pan and continue to stir until fragrant.
In a large bowl, mash beans until mostly creamy with a bit of chunks, but no whole beans. Add in tomato paste, flax, spices, mushroom mixture and parsley and stir to thoroughly combine.
Use a small cookie scoop or two spoons to drop balls (approx 1.5 tablespoons each) onto prepared baking sheet. Wet your hands and roll into smooth balls.
Bake for 15 minutes. Flip onto other side and bake for another 15 minutes until firm and brown on the outside.

Sauce

Use the same skillet from the mushrooms, heat to medium and whisk olive oil with flour until it forms a paste.
Add vegetable broth a little at a time, whisking between each addition, incorporating the liquid fully, with a uniform consistency, before adding more.
Add in the tamari, mustard and most of the milk. Leave about 2 tablespoons of the milk and use it to dilute the miso paste before adding that to the sauce as well. Continue to whisk as everything mixes in and the sauce thickens to a creamy consistency.
When the meatballs are done in the oven, add them to the sauce and gently mix. Garnish with chopped parsley and taste for seasoning...I like to sprinkle a bit of freshly ground black pepper on top.

Notes

STORAGE + MEAL PREP:

if making ahead, store vegan meatballs and sauce separately in airtight containers. Gently reheat on the stovetop with meatballs in the sauce until heated through.
meatballs can be made ahead BEFORE cooking and frozen. Drop and roll into balls, place on parchment and flash freeze for about an hour. Then transfer them into zip top storage bag and freeze for up to 3 months.

Nutrition