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Vegan Swedish Meatballs

Perfect tempeh meatballs, browned to perfection and smothered in the best dang vegan Swedish meatball sauce ever!

For the Meatballs

  • 8 oz. pkg Tempeh
  • 2 Tbsp. Flax meal+3 Tbsp. Water
  • 1/2 C. Bread crumbs, vegan I used Edward and Sons
  • 1/2 C. Panko bread crumbs, vegan I used Ian's
  • 1/4 C. Water
  • 2 Tbsp. Olive oil
  • 1 Tbsp. Parsley
  • 1 tsp. Garlic powder
  • 1/4 tsp. Nutmeg
  • 1/4 tsp. All spice
  • Salt and Pepper to taste
  • Oil for browning the meatballs

For the Sauce

  • 1/4 C. Vegan butter
  • 1/4 C. All purpose flour
  • 2 C. Vegetable broth
  • 1 Tbsp. Braggs amino acids or soy sauce
  • 1 C. Coconut milk, full fat, I used Native Forest from Edward and Sons
  • 2 tsp. Dijon mustard
  • 1 tsp. Red wine vinegar
  • Salt and Pepper to taste
Vegan Swedish Meatballs


  1. Make the meatballs first, mix the flax and 3 Tbsp. of water together to make a flax egg. Now add all the meatball ingredients to a food processor including the flax egg and process until the mixture starts to come together and is smooth. The mixture should easily form balls if pressed together. If it doesn't press together and hold, add a tablespoon more water and process until it comes together. 
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