Vegan Swedish meatballs? You read that right. These little guys are so tasty and healthy! Traditionally, Swedish meatballs are made from ground beef and pork, fried and then served in a heavy, sour cream gravy with a beef-stock base. They’re usually enjoyed with Lingonberry jelly. This vegan alternative is made with soy curls and shiitake mushrooms to achieve a tender and light texture. They are seasoned perfectly and taste amazing with the homemade apricot dipping sauce. They'd also be delicious with other sauces (like a mushroom gravy!) Serve these vegan Swedish meatballs as a holiday appetizer or with a side of veggies and potatoes for dinner. They are SO good. However you want to serve them, you will love these little guys. Great flavor and lots of nutrients!
Vegan Swedish Meatballs + Apricot Dipping Sauce [Vegan]
For the Swedish Meatballs:
- 2 cups soy curls, soaked for 2 hours
- 1 pound shiitake mushrooms, stems removed and rough chopped
- 3 shallots, chopped
- 3 tablespoons miso
- 2 tablespoons ground chia seeds
- 1/2 cup flour of your choice
- 1 tablespoons fruit-sweetened apricot jam
- 1 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1 tablespoon chopped parsley
For the Apricot Jam
- 1 cup dried, unsulfured, unsweetened apricots, soaked overnight and drained
- 1 cup water
- 4 medjool dates, pits removed
- 1 teaspoon balsamic vinegar
- 1 teaspoon tamari or other low sodium soy sauce
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper.
- Drain the soy curls. Squeeze out as much of the water as you can and set aside.
- Water sauté the mushrooms and shallots until tender. Let cool.
- Place the mushrooms, shallots and remaining ingredients (except the parsley) into a food processor and process until smooth.
- Stir in the parsley.
- Shape into 1 1/2” balls and bake for 30 minutes, turning them over once at the 15 minute mark.
- For the sauce, place all ingredients into a high-powered blender and blend until smooth. Serve with the dipping sauce or whatever gravy you like!
You can also use fruit-sweetened apricot jam in place of the water and apricots, in which case you would omit the dates and not need to do any blending.