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Vegan Swedish Meatballs and Apricot Dipping Sauce
[Vegan]

HD By: Helyn Dunn

Author Bio

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in... Read More

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Vegan Swedish Meatballs and Apricot Dipping Sauce [Vegan]

8-10

Dairy Free

Vegan

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... Read More

Ingredients You Need for Vegan Swedish Meatballs and Apricot Dipping Sauce [Vegan]

For the Swedish Meatballs:

2 cups soy curls, soaked for 2 hours
1 pound shiitake mushrooms, stems removed and roughly chopped
3 shallots, chopped
3 tablespoons miso
2 tablespoons ground chia seeds
1/2 cup flour of your choice
1 tablespoon 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

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How to Prepare Vegan Swedish Meatballs and Apricot Dipping Sauce [Vegan]

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!

Notes

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.

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