Vegetarian Swedish Meatballs
Here’s my vegetarian version of Swedish meatballs! It’s a classic that everyone loves to enjoy over the holidays, so I set myself the challenge of creating an equally satisfying vegetarian version. I added a little spice to the cranberry sauce and wow… I’ll never do it the traditional way again!
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- Preparation time: 40 minutes
- Cooking time: 45 minutes
- Servings: 4 to 6
Ingredients
Swedish Meatballs
- 2 tablespoons (30 ml) olive oil
- 1 small white onion, finely chopped
- 3 garlic cloves, chopped
- 1/2 teaspoon (2.5 ml) nutmeg
- 1 teaspoon (5 ml) dried oregano
- 3/4 cup (180 ml) cooked quinoa
- 1 can 540 ml black beans, well rinsed
- 1 cup (250 ml) breadcrumbs + 2 tablespoons (30 ml)
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) maple syrup
- 2 eggs
- 1 teaspoon (5 ml) salt
- Pepper, to taste
- Olive oil
Spicy Cranberry Sauce
- 2 cups (500 ml) frozen cranberries, thawed
- 1/3 cup (80 ml) maple syrup
- Zest of an orange
- 1/4 cup (60 ml) orange juice
- 1/4 cup (60 ml) water
- 2 tablespoons (30 ml) sambal oelek (or 1 tablespoon for a less spicy sauce!)
Gravy-Style Sauce
- 3 tablespoons (45 ml) dairy-free margarine
- 1 clove garlic, minced
- 1 1/2 cups (375 ml) vegetable broth
- 1 tablespoon (15 ml) soy sauce
- 2 teaspoons (10 ml) Dijon mustard
- 1/4 c. teaspoon (1.25 ml) nutmeg
- 1/2 teaspoon (2.5 ml) salt
- 1 cup (250 ml) soy cream or other vegetable cream
- 1/3 cup (80 ml) chopped fresh parsley, for garnish
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Preparation
Swedish Meatballs
- Preheat oven to 350°F and place rack in center. Line a baking sheet with parchment paper.
- In a nonstick skillet, heat the oil over medium-high heat and cook the onion for 6 minutes, stirring often. Add the garlic and cook for a further 1 minute. Leave to cool.
- Place the onion mixture in a blender and add the remaining ingredients. Pulsate a few times to form a textured dough.
- Shape into golf-ball-sized balls and place on baking sheet. Brush the tops of the meatballs with a little oil. Bake for 20 to 25 minutes.
Spicy Cranberry Sauce
- In a saucepan, bring all cranberry sauce ingredients to a boil. Reduce heat to medium and simmer for 8 minutes, or until thickened, stirring occasionally. Using a hand blender, pulse a few times to obtain a semi-smooth texture.
Gravy-Style Sauce
- Heat the margarine in a non-stick pan over medium heat and cook the garlic for two minutes. Add the stock and bring to the boil. Whisk in remaining ingredients and simmer for 3 to 5 minutes. Add the soy cream and stir lightly. Adjust seasoning if necessary.
Assembly
- Place the meatballs directly in the pan on top of the gravy and add the cranberry hot sauce and parsley. Alternatively, pour the sauce onto a large platter, followed by the meatballs, cranberry sauce and parsley!
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