Vegan Swedish Meatballs - Live Slow Run Far

Vegan Swedish Meatballs

För recept på svenska, klicka här: Veganska julköttbullar

No Christmas buffet spread without meatballs – at least not here in Sweden. Good thing it’s easy breezy to make a vegan version so 1. everyone can enjoy them and 2. we can celebrate Christmas in that sustainable fashion we like so much. Some allspice and a pinch of ground cloves  and the holiday feels are left, right and center – and don’t forget the batter is excellent to prepare in advance for a stress free celebration. You can even fry them up in advance too, and then just freeze them. The same goes for any leftovers, of course – just pop them in the freezer and enjoy again another day.

If soy mince isn’t your cup of tea and you’d like a recipe using more of a whole food, head over to these Vegan Swedish Lentil Meatballs. Flavor and scrumptiousness are close to identical, but the main ingredient is black lentils. And for either one, just omit allspice and cloves if you’re cooking these outside of the holiday season and just want plain old vegan meatballs. They’re a staple around here, that’s for sure. Enjoy!

Makes 25-30 small balls
Total Time: 45 min

Ingredients

100 g (1 medium) onion, finely chopped
300 g meat substitute, such as soya mince
15 allspice berries, or approx. 1/4-1/2 tsp ground
1/2 dl oat cream (10-15% fat)
3/4 tbsp soy sauce
45 g (1 dl) raw walnuts, very finely chopped
1/2 dl bread crumbs
Pinch of ground cloves
1 1/2 tbsp potato starch (corn starch will work fine)

Instructions

  1. Over medium-low heat, sauté onions and 1/4 tsp salt in a splash of canola oil. Stir frequently to prevent any burning. Cook until soft, approx. 10 min. In the meantime, grind the allspice using a mortar and pestle. 
  2. Mix in the soya mince. If frozen, add it to the pan as is and cook until thawed. If dried, reconstitute as per package instructions before adding. Add the allspice, and sauté for another few minutes, before stirring in the oat cream. Allow to cook for another minute, and then remove from the heat. 
  3. Place the contents in a big bowl, and mix in walnuts, bread crumbs, soy sauce and a pinch of cloves. Season to taste (some meat substitute products contain salt already, some don’t). Add in potato starch and make sure it mixes well.
  4. Roll into balls (a heaping tablespoon of batter per ball) and place on a plate. Heat up a little bit of canola oil in a pan, and cook over medium heat for about 10 min. Make sure you shake the pan frequently to achieve a golden color all around. Serve right away, or reheat when appropriate.

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