Swedish meatballs inspired vegan veggie balls
I love going to IKEA and when I still ate meat I would always go for their meatballs. Now they have a vegan version which is great but I wanted to make my own version. They are really easy to make and you can get all the ingredients in your local supermarket. The taste is slightly meaty and very rich in flavour. Perfectly filling.
Then I combined it with a very nice cashew sauce where you wouldn't be able to tell it's not dairy. Mix it together with Worcester sauce, Dijon mustard, garlic and a few other ingredients it becomes a perfect companion to pasta and the veggie balls. Even if you don't have time to make the veggie balls you could have the pasta with the cashew sauce on it's own and it would be a wonderfully delicious meal.
The ingredients for these vegan meatballs are enough for at least 3-4 portions.
Also be sure to check out and subscribe to my youtube channel, there are lots of great vegan recipes and playlists there: www.youtube.com/c/exceedinglyvegan
Garnish these Swedish meatballs inspired veggie balls with some parsley and either have yourself or present to your guests. I am sure they will be impressed. The cashew sauce works so well with the pasta and the veggie balls, a really scrumptious combination.
These veggie balls were crispy on the outside and soft on the inside. Very rich in flavour and absolutely delicious.
INGREDIENTS (3-4 [portions):
Vegan meatballs ingredients:
- 220g cooked butter beans
- 140g boiled potatoes
- 100g breadcrumbs (plus more to cover)
- 1/2 finely chopped, sautéd onion
- 40g finely chopped sun-dried tomatoes
- 1 1/2 tsp bbq seasoning
- 1 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp ground nutmeg
- Some black pepper
Meatball sauce ingredients:
- 1 cup cashew nuts
- 2 cups water
- 1 veggie stock cube
- 1 tbsp Worcester sauce (vegan)
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- Pepper to taste
- Pasta of your choice
Finely chop 1/2 onion and sauté in a bit of oil.
Then add it, including all other vegan meatball ingredients into a large bowl and knead well until you get a dough like consistency. You might add a little bit more of the breadcrumbs if necessary.
Then form balls with your hands (make sure they are nicely formed and dense) and roll them in more breadcrumbs.
Fry them in sunflower or vegetable oil until they are nice and golden brown. Place on a plate lined with a kitchen towel in order for it to absorbs some of the oil.
In the meantime cook some pasta (enough for 3-4 portions).
To make the meatball sauce add all sauce ingredients into a blender until you get a smooth sauce. Pour into a pan and heat up. Add some freshly chopped parsley at the end.
Pour the sauce over the pasta and meatballs and garnish with some more parsley. Enjoy!
And if you like vegan pasta recipes why not try my pasta with green avocado and basil pesto and crispy tofu.