There are plenty of ways to make vegan meatballs these days.
Frozen tofu is the secret to creating these amazing Swedish meatballs. The texture fits the bill for that realistic meatiness, it also does not hurt that these vegan Swedish meatballs are high in protein. Tender and light meatballs are spiced with all-spice and nutmeg creating a wonderful flavor reminiscent of winter and the holidays.
We paired them with a Hasselback potato that is roasted to crisp perfection and drenched with garlic, lemon and vegan butter.
What is a crisp potato and meatball without a creamy lightly spiced gravy? This gravy highlights all of the flavors in the meatballs and the Hasselback potato, we use a classic gravy cooking technique of light roux but and cashew to the gravy in place of using heavy cream. The high speed blender creates a smooth gravy, so rich and flavorful, you wouldn’t know it was vegan.
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WHAT YOU NEED...
Frozen Tofu: is the anchor to this classic dish. By freezing and then thawing the tofu, you get an authentic texture in your meatballs.
Nutmeg: is an important spice in both the meatball and the gravy.
Yellow Onions: are yet another ingredient that you most likely have in your refrigerator. Yellow onions are a magical ingredient, cooking the onions slowly with extra virgin olive oil and kosher salt brings out sweetness and richness.
Garlic: brings depth and complexity to the meatballs and the potatoes.
How To Make Vegan Hasselback Potatoes
Start with the potatoes first as they take the longest to cook. Using wooden spoon handles as a guide, slice the potatoes but not all the way through. Spread oil in between the potato slices.
Herb lemon butter with Panko breadcrumbs are the final touch to these Hasselback potatoes.
How To Make Vegan Swedish Meatballs
Press the excess water from the frozen and thawed tofu. Next, you will add the seasonings and other ingredients then mash into a crumble.
Mix thoroughly, then lightly coat with flour after forming the tofu meatballs.
The vegan Swedish meatballs should be cooked to a golden brown color and crispy on all sides.
How to Make Swedish Meatball Gravy
Melt vegan butter then add the flour to make a roux. Cook for about 3 minutes then add the vegetable stock.
Continue to cook and add the spices and molasses to the gravy. Add the soaked cashews.
Blend until smooth. Return the gravy to the sauce pot and add the zest of 1 lemon.
Add the plant milk and adjust salt to taste.
Start with the Hasselback potatoes as they take the longest to cook.
Using frozen then thawed tofu creates a very meaty texture for the meatballs
Make the gravy the day before. It will get better after a day.
Vegan Swedish Meatballs
Servings: 15 Meatballs
There are plenty of ways to make vegan meatballs these days. Frozen tofu is the secret to creating these amazing Swedish meatballs. The texture fits the bill for that realistic meatiness, it also does not hurt that these vegan Swedish meatballs are high in protein. Tender and light meatballs are spiced with All-spice and nutmeg creating a wonderful flavor reminiscent of winterPrint Recipe
- 1 15oz Firm Tofu Frozen then thawed
- ¼ cup Flat Leaf Parsley chopped
- 1 cup Yellow Onion minced fine
- 4 Garlic Cloves microplane grated
- ½ tsp Nutmeg ground
- ½ tsp All Spice ground
- 2 tsp Kosher Salt
- 3 Tbsp Garbanzo Bean Flour
- 1 ½ Tbsp All Purpose Flour
- 2 Tbsp Extra virgin Olive oil
- 1 Tbsp Maple Syrup
- 1 Tbsp Tomato Paste
- 1 cup Panko Bread Crumbs
- 1 cup All Purpose Flour for coating meatballs
- 4 Tbsp Extra Virgin Olive Oil for pan frying
- Place one package of tofu in the freezer the night before, honestly, I always have a pack in the freezer at all times you never know when you will need it. After fully frozen, defrost the tofu in the refrigerator overnight. Place the thawed tofu in a tofu press and start to press the water out, the tofu will release more than you expect so working near the sink is a good idea. Continue to tighten the press extracting more liquid. This should not take more than 30 minutes.
- Heat a pan over medium heat, add enough Extra Virgin Olive Oil to just cover the bottom of the pan, add the onions, and using your microplane grater, grate the garlic right into the onions, stir to combine. Reduce the heat to low, cook the onions until translucent, there should be coloring of the onions cooking for about 5-8 minutes. Turn the heat off and allow to cool in the pan.
- Remove the tofu from the press and place in a large bowl. Add the nutmeg, all spice, salt and tomato paste. Using your hands to break up the tofu into small pieces and mix the seasoning into the tofu.
- Add the cooked onions and garlic to the bowl, followed by the parsley, garbanzo bean flour, all purpose flour, the panko bread crumbs, maple syrup and the Extra Virgin Olive Oil.
- Using your hands, start to knead the mixture. The mixture should start to hold its shape, and start to become a little sticky. Place in refrigerator for 30 minute to hydrate.
- Using your hands to press and form into small meatballs, after forming all of the balls, place on a parchment lined baking sheet. Place the baking sheet in the fridge for a minimum of 20- 30 minutes. This allows the the dry ingredient to hydrate more and firm up.
- Heat a heavy sauté pan over high heat, add a generous amount of Extra Virgin Olive Oil to the pan. There should be enough oil to pan fry the meatballs. Gently roll the meatballs in the flour and tap the excess off, place the meatball in the hot oil and repeat with the remaining meatballs. Cook the meatballs until gold brown on all sides, place the cooked meatballs on the baking sheet with parchment paper. Keep the meatballs warm in the oven set at 250 degrees until ready to eat.
- Heat a sauce pan over medium heat, melt the vegan butter. Whisk the all purpose flour until combined. Cook for 2 minutes.
- Add the vegetable broth, the molasses, cashews, nutmeg, all spice and kosher salt, stir to just mix a little. Reduce heat to low, cooking for 30-40 minutes, make sure to stir as it starts to thicken.
- Puree gravy until it the smoothest gravy ever, preferably using a high speed blender. Place back into the pan. Zest the lemon into the sauce, adjust the seasoning and adjust the thickness with plant milk.
Nutritional values are an estimate.
Serving: 2Ounces | Calories: 115kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 350mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 102IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
Vegan Hasselback Potatoes
Servings: 4 Potatoes
Hasselback potato that is roasted to crisp perfection and drenched with garlic, lemon and vegan butter.Print Recipe
- Preheat oven to 425 degrees
- Scrub the potatoes thoroughly, dry with a paper towel. Cut a small section off the bottom so that the potato can sit flat in the oven. Using a 2 wooden spoons as a guide, place the potato between. Carefully thinly slice vertically.
- Place the potatoes on a baking sheet with parchment paper, brush the potato with Extra Virgin Olive Oil. Bake in the oven 30 minutes.
- Combine the vegan butter, panko bread crumbs, minced garlic, lemon zest, chopped parsley in a bowl mixing until well combined.
- Remove the potatoes from the oven. Spoon the butter mixture over the top of the potato and in-between the potato slice. Place back in the oven for about another 20 minutes.
- The potatoes should be crispy and the panko should be golden brown.
Nutritional values are an estimate.
Calories: 306kcal | Carbohydrates: 45g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 694mg | Potassium: 931mg | Fiber: 3g | Sugar: 2g | Vitamin A: 439IU | Vitamin C: 18mg | Calcium: 52mg | Iron: 2mg