Vegan IKEA-Style Swedish Meatballs

Indulge in comfort food done right with these Vegan IKEA-Style Swedish Meatballs—savory, bite-sized delights that are every bit as comforting as their iconic inspiration! Made with a flavorful medley of chickpeas, mushrooms, and aromatic spices, these plant-based meatballs are baked to golden perfection, ensuring a hearty yet wholesome meal. The rich and creamy vegan gravy, crafted with coconut cream, Dijon mustard, and vegetable broth, adds a luscious Scandinavian touch. Serve these meatballs alongside fluffy mashed potatoes or tangy lingonberry jam for an authentic and satisfying dining experience. Perfect for weeknight dinners or impressing guests, this vegan twist on a classic dish is a must-try for plant-based food lovers!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 15 oz Canned chickpeas, drained and rinsed
• 1 cup Mushrooms, finely chopped
• 0.5 medium Yellow onion, finely chopped
• 2 cloves Garlic, minced
• 0.5 cup Rolled oats
• 0.5 cup Breadcrumbs
• 2 tbsp Soy sauce
• 1 tbsp Tomato paste
• 1 tsp Smoked paprika
• 0.5 tsp Black pepper
• 0.5 tsp Salt
• 1 tbsp Olive oil
• 2 tbsp Vegan butter
• 2 tbsp All-purpose flour
• 2 cups Vegetable broth
• 0.5 cup Coconut cream
• 2 tsp Dijon mustard
• 1 tbsp Soy sauce

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large skillet, heat the olive oil over medium heat and sauté the chopped onions and garlic until fragrant and translucent, about 3-4 minutes.

Step 3

Add the chopped mushrooms to the skillet and cook for another 5 minutes until they're softened.

Step 4

Transfer the onion, garlic, and mushroom mixture to a food processor along with the chickpeas, rolled oats, breadcrumbs, soy sauce, tomato paste, smoked paprika, black pepper, and salt.

Step 5

Pulse the mixture until it's well combined but still a bit chunky, resembling a meatball texture.

Step 6

Form the mixture into 1-inch meatballs and place them onto the prepared baking sheet.

Step 7

Bake in the preheated oven for 25 minutes until the meatballs are golden brown, flipping them halfway through cooking.

Step 8

While the meatballs are baking, prepare the gravy. In a saucepan, melt the vegan butter over medium heat.

Step 9

Whisk in the all-purpose flour to create a roux and cook for 1-2 minutes until the mixture is lightly golden.

Step 10

Gradually whisk in the vegetable broth until smooth, then add the coconut cream, Dijon mustard, and soy sauce.

Step 11

Simmer the sauce for 5-7 minutes, stirring frequently, until it thickens.

Step 12

Once the meatballs are done, serve them hot and drizzled with the vegan gravy. Pair with mashed potatoes or lingonberry jam for a classic touch.

Nutrition Facts

Serving size	(1505.3g)

Amount per serving	% Daily Value*
Calories	2006.7

Total Fat 77.1g	0%
Saturated Fat 37.9g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 6618.4mg	0%
Total Carbohydrate 279.0g	0%
Dietary Fiber 39.7g	0%
Total Sugars 95.6g
Protein 64.9g	0%

Vitamin D 14IU	0%
Calcium 322.3mg	0%
Iron 19.1mg	0%
Potassium 3141.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 12.5%

Carbs: 53.9%