I’ve got another vegetarian recipe for you, this time it’s vegetarian Swedish meatballs! Something I’m particularly proud of…

This recipe is a combination of 2 recipes really. First, it’s a baked Quorn meatball recipe and secondly it’s a Swedish meatball sauce recipe – the sauce then gets poured over the baked meatballs and beans. Sprinkle diced parsley to garnish (optional).

Ingredients for the meatballs:
1 packet of Quorn meat-style meatballs
1 can Cannelloni beans
1 tablespoon lemon juice
1 teaspoon paprika
1 teaspoon Dijon mustard
3 tablespoons olive oil

Directions for the meatballs:

  1. Pre-heat the oven to 200 degrees Celsius
  2. In an oven-proof dish, mix the beans and meatballs and season with salt and pepper.
  3. In a separate ball combine the lemon juice, paprika, mustard and olive oil and whisk until smooth.
  4. Pour the mixture over the meatballs to coat and mix well.
  5. Bake for 20 minutes, flipping the meatballs and stirring the beans after 10 minutes.

Ingredients for the sauce:
1/4 cup vegan butter or ghee
1/4 cup flour
1 cup vegetable broth
1 tablespoon soy sauce
1 cup coconut milk
2 teaspoons Dijon mustard
1 teaspoon red wine vinegar
salt and pepper to taste

Directions for the sauce: 

  1. While the meatballs and beans are baking, place a pot on medium heat.
  2. Combine the butter and flour, mixing until a paste is formed.
  3. Whisk in the broth, soy sauce, coconut milk, mustard and vinegar until smooth.
  4. Turn the heat up to high and as soon as bubble appear, reduce it to medium again.
  5. Cook for 5 – 10 minutes until the sauce thickens.
  6. Pour over the meatballs and beans, and add salt and pepper to taste.

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