Vegan IKEA-Style Swedish Meatballs
Satisfy your cravings for a plant-based twist on a beloved classic with these *Vegan IKEA-Style Swedish Meatballs*. Made with a hearty blend of chickpeas, mushrooms, and oats, these tender and flavorful "meatballs" deliver all the comfort of the traditional dish without any animal products. Baked to golden perfection, they're paired with a rich, creamy vegan gravy crafted from coconut cream, Dijon mustard, and a savory vegetable broth roux. This recipe is perfect for a cozy dinner, served alongside fluffy mashed potatoes or the traditional tangy lingonberry jam. With just 20 minutes of prep and a simple baking process, these vegan Swedish meatballs are a delightful and approachable way to bring the taste of IKEA home, entirely guilt-free. Perfect for anyone seeking plant-based comfort food that's big on flavor!
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Recipe Information
Ingredients
- 15 oz Canned chickpeas, drained and rinsed
- 1 cup Mushrooms, finely chopped
- 0.5 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Rolled oats
- 0.5 cup Breadcrumbs
- 2 tbsp Soy sauce
- 1 tbsp Tomato paste
- 1 tsp Smoked paprika
- 0.5 tsp Black pepper
- 0.5 tsp Salt
- 1 tbsp Olive oil
- 2 tbsp Vegan butter
- 2 tbsp All-purpose flour
- 2 cups Vegetable broth
- 0.5 cup Coconut cream
- 2 tsp Dijon mustard
- 1 tbsp Soy sauce
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat and sauté the chopped onions and garlic until fragrant and translucent, about 3-4 minutes.
Add the chopped mushrooms to the skillet and cook for another 5 minutes until they're softened.
Transfer the onion, garlic, and mushroom mixture to a food processor along with the chickpeas, rolled oats, breadcrumbs, soy sauce, tomato paste, smoked paprika, black pepper, and salt.
Pulse the mixture until it's well combined but still a bit chunky, resembling a meatball texture.
Form the mixture into 1-inch meatballs and place them onto the prepared baking sheet.
Bake in the preheated oven for 25 minutes until the meatballs are golden brown, flipping them halfway through cooking.
While the meatballs are baking, prepare the gravy. In a saucepan, melt the vegan butter over medium heat.
Whisk in the all-purpose flour to create a roux and cook for 1-2 minutes until the mixture is lightly golden.
Gradually whisk in the vegetable broth until smooth, then add the coconut cream, Dijon mustard, and soy sauce.
Simmer the sauce for 5-7 minutes, stirring frequently, until it thickens.
Once the meatballs are done, serve them hot and drizzled with the vegan gravy. Pair with mashed potatoes or lingonberry jam for a classic touch.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5473 mg | 238% | |
| Total Carbohydrate | 255.6 g | 93% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 87.2 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 317 mg | 24% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2703 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
