Swedish Meatballs are not what you tend to think of when you think of vegan food, but today I’m here to change your mindset, because these bad boy are vegan down to their core. Beyond Ground Beef works amazing for meatballs, and in place of breadcrumbs, I used crushed Siete tortilla chips to keep them gluten and grain free. The gravy is as luscious and creamy as you’d hope it was, and tastes so good it’s hard to believe that it’s completely dairy free.
These Beyond Swedish Meatballs can be served on their own, or over some gluten free pasta using the gravy as sauce. You could even eat them over potatoes. Give them a try and let me know what you think!
Beyond Swedish Meatballs
Author: The Lean Clean Eating Machine
- 1 pack of Beyond Ground Beef
- 1/4 cup sweet onion; finely diced into small pieces
- 1/4 cup gluten free breadcrumbs, OR Siete tortilla chips crushed in a Ziplock with a rolling pin to keep them grain free
- 1/4 tsp. Allspice
- 1/4 tsp. Nutmeg
- Salt and pepper to taste
- Avocado oil for cooking
Gravy:
- 1 cup unsweetened, plain almond milk
- 1 can (13.5oz) regular fat, unsweetened coconut milk
- 1 tablespoon low sodium tamari
- 1 teaspoon dijon mustard
- 1 tablespoon vegan worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 tsp. Trader Joe’s Vegan Chicken Seasoning (optional for a more savory flavor)
- 2 tablespoon arrowroot starch or cornstarch
- 4 tablespoon cold water
- Salt and pepper to taste
- 2 tablespoons finely chopped fresh Italian flat leaf parsley + more to garnish
Instructions:
- In a medium/large mixing bowl, combine all prepared ingredients for meatballs and work together with clean hands until thoroughly combined.
- With your hands, shape the meat into golf ball sized balls. You should be able to get around 12 meatballs.
- In a large frying pan, drizzle some avocado oil and heat on high. Add in your meatballs 6 at a time so they have plenty of room, and cook on medium/high heat, rotating constantly for about 6 minutes, or until meatballs are cooked through and browned on all sides.
- When meatballs are finished, place them on a paper towel lined plate and set aside, along with your frying pan as you will use it again.
- In a medium-sized saucepan, add in all gravy ingredients EXCEPT for the arrowroot or cornstarch and water.
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Bring to a simmer on medium heat, stirring occasionally. Remove from heat.
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In a small bowl, whisk together the starch and water to create a slurry. Whisk the mixture into the gravy, stirring non stop to evenly combine.
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Return the pot to the burner and bring to a simmer again. When finished, remove sauce from heat and set aside
- Return meatballs to large frying pan and dump gravy over the top. Stir to thoroughly combine.
- Serve meatballs on their own or over pasta or potatoes using the extra gravy as sauce. Top with more Italian parsley for garnish.