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!
- Servings: 4 to 6
- Preparation time: 40 minutes
- Cooking time: 45 minutes
Frequently asked questions
Sambal oelek is a chili paste from Southeast Asia made primarily from chili peppers, vinegar, and salt. Unlike other sauces, sambal oelek is quite simple, really emphasizing the taste of the chili pepper.
Yes, it is spicier than Sriracha because it contains fewer ingredients that would soften the taste. However, the level of spiciness can vary from brand to brand.
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!
