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Dole Banana Farmer

Vegan Swedish “Meatballs”

Vegan Swedish Meatballs
50 Minutes Total time 25 Minutes Prep time 25 Minutes Cook Time 498 Calories 4 Servings


1 package (8 ounces) DOLE® Cremini Mushrooms, coarsely chopped
½ cup chopped walnuts
3 tablespoons coarsely chopped fresh parsley leaves
1 small head DOLE® Cauliflower (about 1 pound), head and stems chopped
1 DOLE® Banana, peeled and chopped
2 tablespoons olive oil
¼ cup plus 3 tablespoons nutritional yeast
3 tablespoons gluten free oat flour
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
1½ cups unsweetened almond milk
1¼ cups raw cashews
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon vegan Worcestershire sauce
⅛ teaspoon crushed red pepper flakes
1 tablespoon grated dried shiitake mushrooms
Chopped fresh parsley for garnish (optional)


  1. Preheat oven to 400°F; line a rimmed baking pan with parchment paper. Pulse cremini mushrooms, walnuts and 2 tablespoons parsley in a food processor until small pieces remain; transfer to a large bowl. Pulse cauliflower in a food processor until small pieces remain; add to cremini mushroom mixture. Purée banana and oil in a food processor until smooth; add to cremini mushroom mixture. Stir ¼ cup nutritional yeast, flour, garlic powder, and ½ teaspoon each salt and pepper into mushroom mixture; form into 16 (2-inch) balls and place on prepared pan. Bake meatballs 25 minutes or until browned.
  2. Purée milk, cashews, mustard, vinegar, Worcestershire sauce, crushed red pepper and remaining 3 tablespoons nutritional yeast in a blender on high until smooth.
  3. Transfer cashew mixture to a large skillet; stir in shiitake mushrooms, and remaining 1 tablespoon parsley, and ½ teaspoon each salt and pepper. Heat cashew mixture over medium heat 5 minutes or until slightly thickened and heated through, stirring frequently. Makes about 2 cups.
  4. Serve meatballs topped with sauce garnished with parsley, if desired.

Tips & tricks

Cashew mixture can be prepared, covered and refrigerated up to 5 days in advance. For a thinner sauce, add unsweetened almond milk, 1 tablespoon at a time, to achieve desired consistency.
Soy Tree Nuts Vegetarian Gluten-free Vegan

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