Vegan Meatballs

These Vegan Ikea Meatballs (Swedish Meatballs) are rich and meaty, seriously comforting and covered in a dairy-free creamy gravy!

Vegan Meatballs




  • 1 tablespoon oil (olive, vegetable, rapeseed or coconut)
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 400 g (14oz) tin of white beans, drained and rinsed (cannellini, haricot or butter beans)
  • 70 g (2.5oz) mushrooms, roughly chopped (I used chestnut/button mushrooms)
  • 50 g (1/2 cup) walnuts
  • Salt + pepper, to taste
  • 530 ml (2 1/4 cups) unsweetened almond milk (or sub unsweetened cashew or oat milk)
  • 2 tablespoons cornflour (cornstarch)
  • 1/2 teaspoon (Dijon) mustard
  • 2 tablespoons tamari (or soy sauce if not gluten-free)
  • 2 tablespoons nutritional yeast
  • Ground black pepper, to taste
  • Fresh parsley, roughly chopped
To Serve
  • Mashed potatoes
  • Cranberry sauce


For the Meatballs

  1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  2. Heat up the oil and add the onion and garlic once hot
  3. Fry for around 10 minutes until softened
  4. Meanwhile, place the white beans in a food processor or blender (or hand-held stick blender) and whizz until completely smooth
  5. Now add the cooked onion and garlic, along with the mushrooms, walnuts and salt + pepper
  6. Blend very briefly so that the mushrooms and walnuts are cut up into smaller pieces, but still retain a little texture
  7. Lay out some greased baking paper on a large baking tray
  8. Wet your fingers (to stop the mixture sticking) and use them to mould the meatball mixture into small balls and lay them out on the baking sheet - you should be able to make around 18 meatballs
  9. Bake in the oven for around 30 minutes, until golden brown
For the Gravy
  1. Measure out the milk in a measuring jug or container and add all the other ingredients
  2. Mix very well, ensuring that the cornflour has completely dissolved
  3. Heat the mixture in a pan on a low heat, stirring regularly to make sure the cornflour doesn’t clump
  4. Slowly bring to the boil and simmer on a low heat for around 5 minutes until the gravy is thickened - add some extra milk or water to thin out if necessary
  5. Add the cooked meatballs just before serving, and sprinkle over chopped parsley, if desired
  6. Serve alongside mashed potatoes and cranberry sauce, if desired

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