Vegan Swedish “Meatballs”

- Total time
- 50 minutes
- Preparation time
- 25 minutes
- Calories
- 498
- Portions
- 4
Directions
- 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.
- Purée milk, cashews, mustard, vinegar, Worcestershire sauce, crushed red pepper and remaining 3 tablespoons nutritional yeast in a blender on high until smooth.
- 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.
- 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.
Ingredients
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)
Nutritional Facts
4 Serving Per Container | |
Serving Size | 4 meatballs, 1/2 cup sauce |
Calories | 498 |
Entries | Daily value in %* |
---|---|
Total Fat (34 g) | 43% |
Saturated Fat (5 g) | 23% |
Polyunsaturated (11 g) | |
Monounsaturated (16 g) | |
Sodium (708 mg) | 31% |
Total Carbohydrate (34 g) | 12% |
Dietary Fiber (8 g) | 29% |
Total Sugars (10 g) | |
Protein (19 g) | 38% |
Calcium | 20% |
Iron | 25% |
Magnesium | 15% |
Manganese | 20% |
Phosphorus | 15% |
Potassium (880 mg) | 20% |
Thiamin | 560% |
Vitamin A | 6% |
Vitamin B6 | 290% |
Vitamin C | 60% |
Vitamin D | 8% |
Vitamin E | 25% |