VEGAN SWEDISH BEYOND MEATBALLS RECIPE - (3.7/5)
Provided by sidecars
Number Of Ingredients 19
Steps:
- Sauté the finely diced onion in 2 tablespoons Earth Balance over medium high heat until soft. Remove and allow to cool. In a mixing bowl, mix the bread cubes with the cashew cream, only adding a bit of the cream (or soy cream) at a time until the bread becomes moist, not saucy. Set aside for about 10 minutes or so. Add the onions to the bread mixture along with all of the remaining ingredients and seasonings for the meatballs. Simply pinch off and round each meatball with your hands. Try and keep them somewhat uniform. Apply medium pressure with balling so they will not break apart while cooking. Heat 6 tablespoons of Earth Balance in a large sauté pan over medium heat. When the butter has melted, start browning your meatballs. DO NOT CROWD! Do the browning in batches. Use care when turning them so they do not fall apart. Sing to them. Tell them how lovely they are. Remove each batch as the are browned on all sides. Use a slotted spoon to remove them as you want to keep the butter and drippings in the pan for the sauce. You may have to add more butter if most is gone or if it tastes burnt. You want to keep the equivalent of 6 tablespoons of butter in the pan. Slowly whisk in your flour. Stir constantly until it looks like a golden caramel color. Remove from heat. Heat your veggie stock. Once it has a light steam to it, replace your butter/flour to the burner and whisk in the veggie stock. Stir constantly. Add in your mushrooms and keep whisking. Reduce the heat and add your meatballs. Cover and simmer until the sauce thickens. If it thickens too much, add a bit of creamer or veg stock by whisking. Keep an eye on it. Turn your meatballs, grab your dry sherry and splash some in while whisking vigorously. Can you smell it? Yum! Now remove from the heat once the gravy is the thickness you desire. Using a slotted spoon, remove the balls and plate them over your pasta or rice. Add the vegan sour cream while still whisking vigorously. Once well blended and gorgeous, ladle over the meat balls and serve with style and grace to your friends or family. I like to top mine with just a whisper of chopped cilantro and some Lingonberry sauce on the side.
VEGAN SPAGHETTI AND (BEYOND) MEATBALLS
Plant-based "meatballs" made with Beyond Meat's® Beyond Beef® are served with a slow-simmered tomato sauce for a hearty and satisfying vegan meal.
Provided by fabeveryday
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Dice tomatoes and return them to the can with their juice.
- Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and saute, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
- Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
- Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.
Nutrition Facts : Calories 692 calories, Carbohydrate 85.9 g, Fat 21.5 g, Fiber 8.4 g, Protein 14.2 g, SaturatedFat 2.2 g, Sodium 1815.4 mg, Sugar 10.6 g
BEYOND BEEF® VEGAN MEATBALLS
These plant-based meatballs with spinach, nutritional yeast, and vegan bread crumbs deliver lots of flavor. We like more of a crunchy, dry meatball so these are baked in the oven without sauce but they can be simmered on the stovetop in marinara sauce, as well. Store cooked meatballs in an airtight container in the freezer for up to 2 months.
Provided by jaybu
Categories Main Dish Recipes Meatball Recipes
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Combine frozen spinach and water in a 1-quart microwave-safe casserole dish. Cover and microwave on high for 5 minutes, stirring halfway through the cooking time. Break up any clumps with a fork and cook for 1 more minute. Transfer to a colander to drain. When cool enough to handle, squeeze small handfuls of spinach to release remaining water and place spinach in a large mixing bowl.
- Add Beyond Beef®, nutritional yeast, bread crumbs, tomato paste, minced garlic, oregano, basil, onion powder, salt, and pepper to the spinach. Mix with your hands until all ingredients are thoroughly combined. Roll into 1 1/4-inch diameter meatballs.
- Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
- Heat 1 tablespoon olive oil over medium heat in a large Dutch oven. Working in batches, add about 12 meatballs and cook, turning often and being careful not to burn, until browned on all sides, about 5 to 7 minutes. Transfer meatballs to the prepared baking sheet, and repeat with remaining batches.
- Bake in the preheated oven until heated through, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 410.6 calories, Carbohydrate 18.5 g, Fat 26.1 g, Fiber 5.3 g, Protein 29.2 g, SaturatedFat 7.1 g, Sodium 704.5 mg, Sugar 2 g
SWEDISH "MEAT" BALLS WITH GRAVY (VEGAN)
Adapted from a recipe found at http://www.grouprecipes.com/103768/vegan-swedish-meatballs.html. That one uses a whole 2 cups worth of soy creamer...granted, that would make it deliciously creamy, I tried to lighten that up a bit (you could adjust the broth-creamer ratio as you wish). I also changed the meatballs up by using TVP instead of a packaged sausage product which we just can't find where I live.
Provided by magpie diner
Categories < 60 Mins
Time 1h
Yield 3 serving(s)
Number Of Ingredients 19
Steps:
- In a medium bowl combine the breadcrumbs with the soy or rice milk. Set aside. Heat up the vegetable broth in a pyrex measuring cup and then add in the dry TVP. Mix together well and let the TVP absorb for a few minutes. While that sits, dice up your onion.
- Mix together the breadcrumb mixture with the TVP, about 2 tbsp of the onion. the parlsey flakes, garlic powder, nutmeg, salt and pepper. Adjust the salt to taste as it will really depend on how seasoned your veggie broth is. You want the mixture to hold together when formed into a ball in your hand - you may need to add a little extra broth, maybe a few tablespoons. I find pushing down with the spoon as you mix helps to combine everything. Form into balls, 1 1/2 inches in diameter (should yield 12).
- Heat up the oil in a saute pan, add in the "meat" balls and brown on all sides as best you can. When complete, place them into a casserole dish and set aside.
- Put your oven on to 350 degrees.
- Clean out your saute pan of any bits and then return to medium heat. Saute the rest of the onion and the mushrooms for about 5 minutes until the onions are translucent.
- In a bowl whisk together 1/3 cup soy creamer (or more if you choose) with the corn starch. Mix in 1 1/2 cups veggie broth, or less if you're using more creamer, along with the nutritional yeast and a pinch of nutmeg.
- Pour the broth mixture into the pan with mushrooms & onions, bring up to a gentle boil, stirring well to get a smooth sauce. Turn heat down and let it simmer for just a few minutes. Add in some braggs for flavour or colour if you choose.
- Pour the gravy over the meatballs and bake in the oven for about 20 minutes until bubbly. Serve over noodles or mashed potatoes.
Nutrition Facts : Calories 319.2, Fat 21.2, SaturatedFat 4.7, Cholesterol 17.6, Sodium 353.9, Carbohydrate 26.3, Fiber 3.8, Sugar 3.2, Protein 8
More about "vegan swedish beyond meatballs recipe 375"
VEGAN SWEDISH MEATBALLS RECIPE - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
4.7/5 (61)Calories 238 per servingCategory Lunch & Dinner, Main Course, Side Dish
- Cook the lentils in a pot with 1 ½ cups of water for 20 minutes, or according to the package instructions.
BEYOND MEAT VEGAN MEATBALLS RECIPE THAT'S BEYOND …
From bohemianvegankitchen.com
4.1/5 (77)Total Time 35 minsCategory Main CourseCalories 380 per serving
- Preheat oven to 400°. Lightly grease a 9 x 13 baking pan and set aside. In a medium mixing bowl, combine meatball ingredients, using your hands to mix well. Roll into 20 golf-ball sized meatballs and line baking pan. Bake for 20 minutes.
- While meatballs are baking, prepare the pasta according to package directions. After the 20 minutes is up, pull out the meatballs and, using a spoon, rotate the meatballs (to prevent sticking on bottom). Pour your jar of spaghetti sauce on top of meatballs, stir to coat. Pop back in the oven, uncovered, for 5 minutes.
- Once pasta is finished cooking, drain and return to pot. After the 5 minutes is up, pull the meatballs out of the oven and top with fresh parsley, if using. Serve meatballs over pasta. Enjoy!
VEGAN IMPOSSIBLE SWEDISH "MEATBALLS" RECIPE - THE …
From thespruceeats.com
4/5 (41)Total Time 35 minsCategory Lunch, Dinner, Entree, AppetizerCalories 486 per serving
VEGAN "BEYOND MEAT" SWEDISH MEATBALLS - CHINDEEP
From chindeep.com
Estimated Reading Time 3 mins
VEGAN SWEDISH MEATBALLS | RECIPE | KITCHEN STORIES
From kitchenstories.com
BEYOND MEAT MEATBALLS RECIPE - RESCUE DOG KITCHEN
From rescuedogkitchen.com
VEGAN SWEDISH MEATBALLS - EASY VEGAN MEAL PLAN
From easyveganmealplan.com
EASY VEGAN SWEDISH MEATBALLS | BETTER THAN IKEA - YOUTUBE
From youtube.com
VEGAN SWEDISH MEATBALLS • IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
TOP 43 BEYOND MEATBALLS RECIPE RECIPES
From sara.hedbergandson.com
VEGAN SWEDISH MEATBALLS - CUPFUL OF KALE
From cupfulofkale.com
VEGAN SWEDISH MEATBALLS - SIMPLE PLANT BASED LIFE™
From simpleplantbasedlife.com
VEGAN SWEDISH MEATBALLS - VEGAN HUGGS
From veganhuggs.com
VEGAN SWEDISH MEATBALLS WITH SAUCE - SHARON PALMER, THE PLANT …
From sharonpalmer.com
HOW TO MAKE VEGAN IKEA SWEDISH MEATBALLS | RECIPE - YOUTUBE
From youtube.com
TOP 46 BEYOND MEAT SWEDISH MEATBALLS RECIPE RECIPES
From keith.alfa145.com
VEGAN SWEDISH MEATBALLS - BEST OF VEGAN
From bestofvegan.com
You'll also love