This Vegan Swedish Meatballs recipe is an exclusive from Ramin Ganeshram’s new cookbook Cooking with Beyond and Impossible Meat: 60 Vegan Recipes Using Plant-Based Substitutions. Click here to find out where you can purchase a copy of the book.
Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.
Ramin Ganeshram is an award-winning journalist, food historian and professional chef, as well as the co-author of The Art of the Perfect Sauce. Her work has notably been featured in The Guardian, NPR, Saveur, Epicurious and Bon Appétit. She lives in Connecticut with her family.
Vegan Swedish Meatballs
Ingredients
- For the meatballs
- 1 package Beyond Meat® or Impossible meat
- ½ onion - grated
- 4 cloves garlic - grated
- ½ tsp salt
- ½ tsp freshly ground black pepper
- â…› tsp nutmeg
- 2 tsp 10 ml Worcestershire sauce
- ¼ cup 27 g regular or gluten-free breadcrumbs
- 2 tbsp 3 g dried parsley
- ¼ cup 60 ml liquid egg substitute
- ¼ cup 60 ml safflower oil, for frying
- For the sauce
- 3 tbsp 42 g vegan butter such as Earth Balance®
- 2 tbsp 16 g flour or gluten-free flour
- 2 cups 480 ml vegetable stock
- 1 pint 480 ml dairy-free heavy cream
- ½ tsp onion powder
- ½ tsp salt
- Freshly ground black pepper to taste
- 1 sprig fresh thyme
- 1 tsp marsala wine - optional
- ¼ cup 15 g minced fresh parsley
Instructions
- Make the meatballs: Combine all the ingredients except the safflower oil in a large bowl and knead well with your hands until completely combined. Form into 24 equal-sized balls—roughly the size of a walnut.
- Heat a large frying pan over medium heat and add the oil. Heat the oil for 3 to 4 minutes and add the meatballs in a single layer. Do not crowd the pan—fry the meatballs in batches if necessary. Fry for 3 to 4 minutes and then turn them over and fry the other side. Remove the meatballs with a slotted spoon and set aside.
- Make the sauce: Drain all but 1 tablespoon (15 ml) of oil from the frying pan and add the butter. When the butter melts, add the flour and, using a whisk, mix well for 1 to 2 minutes. The mixture will bubble and begin to look light brown.
- Add the vegetable stock slowly, whisking the entire time in order to prevent lumps. Stir in the cream and whisk very well.Â
- Add the onion powder, salt, pepper and the thyme sprig. Stir in the marsala wine, if using. Reduce heat to a simmer and cook for 4 to 5 minutes, or until the mixture begins to thicken.
- Return the meatballs to the pan and simmer for 3 to 4 minutes, uncovered. Add the fresh parsley and serve.
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Reprinted with permission from Cooking with Beyond and Impossible Meat by Ramin Ganeshram, Page Street Publishing Co. 2021. Photo credit: Toni Zernick.
(Click on the image above to order your copy)
About the book
Whether you’re a hardcore vegan, a longtime vegetarian or a habitual carnivore, prepare to have your mind (and your taste buds!) blown by what Cooking with Beyond and Impossible Meat: 60 Vegan Recipes Using Plant-Based Substitutions (Page Street Publishing, Co.; April 6, 2021; $19.99) has to offer. Award-winning journalist, food historian, and professional chef, Ramin Ganeshram, presents 60 meat-inspired recipes so tasty, you won’t believe they’re meatless.
Be they broiled, grilled, baked or fried, you’ll enjoy not only the incredible flavors and variety these plant-based alternatives present, but also their healthier nutritional value and adaptability to different diets. Fans of Beyond Meat® and Impossible Foods™ will get amazing insight into the differences between both, as well as how versatile they can be. There is a universe of meal options beyond just making burgers.
Featuring beloved all-American dishes like Sloppy Joes and Shepherd’s Pie, as well as irresistible fare from around the world like Korean-Style Egg Rolls and Kebabs Four Ways, there’s not a single delicacy you’ll miss out on. Take a walk on the meatless side for a culinary experience you won’t soon forget.
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Stay tuned for more exclusive recipes from Ramin Ganeshram’s new cookbook Cooking with Beyond and Impossible Meat!
