Craving a comforting dish that doesn’t compromise on flavor? Look no further than this Vegan Swedish Meatballs Recipe! These plant-based meatballs bring the traditional taste of Swedish cuisine right into your kitchen, all while being completely vegan. Whether you’re a long-time vegan or just looking to incorporate more plant-based meals into your diet, this recipe is sure to satisfy your cravings.

Imagine tender meatballs smothered in a rich, creamy sauce that pairs perfectly with mashed potatoes or pasta. This Vegan Swedish Meatballs Recipe is not only easy to make but also packed with wholesome ingredients that will have you feeling good about what you’re eating. Plus, they’re a hit at dinner parties and family gatherings!

Delicious Vegan Swedish Meatballs with Creamy Sauce

These vegan Swedish meatballs are made with hearty lentils and oats, seasoned with aromatic spices, and served in a luscious gravy. The taste is a delightful blend of savory, creamy, and slightly tangy, making each bite a mouthwatering experience.

Perfect for any occasion, this recipe is a crowd-pleaser that even non-vegans will love. It’s an excellent way to introduce plant-based meals to your family and friends.

Ingredients

• 1 cup cooked lentils (brown or green)
• 1/2 cup rolled oats
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 tablespoon olive oil (for frying)
• 1 cup vegetable broth
• 1 cup coconut cream or cashew cream
• 2 tablespoons all-purpose flour
• 1 tablespoon Dijon mustard
• Fresh parsley for garnish

Instructions

1. Prepare the Mixture: In a bowl, combine the cooked lentils, rolled oats, chopped onion, minced garlic, soy sauce, thyme, nutmeg, salt, and pepper. Mix well until combined.
2. Form Meatballs: Shape the mixture into small meatballs, about 1 inch in diameter.
3. Cook Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 10 minutes. Remove and set aside.
4. Make the Sauce: In the same skillet, whisk together the flour and vegetable broth until smooth. Stir in coconut cream, Dijon mustard, and season with salt and pepper. Cook until the sauce thickens, about 5 minutes.
5. Combine: Add the meatballs back into the skillet and gently coat them with the sauce. Allow them to simmer for a few minutes to absorb the flavors.
6. Serve: Garnish with fresh parsley and serve hot over mashed potatoes, pasta, or rice.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 180kcal
• Fat: 10g
• Protein: 6g
• Carbohydrates: 22g

If you’re looking for a dish that’s bursting with flavor and is entirely plant-based, this Vegan Pastelón (Plantain Lasagna) is just what you need. Imagine layers of sweet plantains, savory vegetables, and rich seasonings coming together in a single, satisfying dish. This recipe is perfect for impressing your friends or family while staying true to a vegan lifestyle.

This Vegan Pastelón is not just another lasagna – it’s a delightful twist on a classic that showcases the natural sweetness of ripe plantains. The layers meld beautifully, creating a comforting meal that is sure to please even the pickiest eaters.

With its unique combination of textures and flavors, each bite of this Vegan Pastelón is both hearty and satisfying, offering a taste experience that is rich and fulfilling.

A Delicious Vegan Variation on Traditional Lasagna

This Vegan Pastelón (Plantain Lasagna) features layers of sweet plantains and a hearty filling made from black beans, bell peppers, and spices. It’s a wholesome, comforting dish that’s both filling and nutritious.

The taste is a wonderful balance of sweet and savory, with the soft, sweet plantains complementing the robust flavors of the filling, creating a truly satisfying experience for your taste buds.

Ingredients

• 4 ripe plantains, peeled and sliced lengthwise
• 1 can (15 oz) black beans, drained and rinsed
• 1 bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Plantains: In a large skillet, heat olive oil over medium heat. Add the sliced plantains and cook until golden brown on both sides. This should take about 3-4 minutes per side. Remove and set aside.
3. Sauté the Vegetables: In the same skillet, add more olive oil if needed, and sauté the onion, bell pepper, and garlic until soft. Stir in the black beans, cumin, paprika, salt, and pepper, cooking for an additional 5 minutes.
4. Layer the Dish: In a baking dish, layer half of the plantain slices on the bottom. Spread half of the black bean mixture over the plantains. Repeat with another layer of plantains and the remaining black bean mixture. Top with the remaining plantains.
5. Bake: Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the top is slightly crispy.
6. Serve: Let it cool for a few minutes before slicing. Garnish with fresh cilantro if desired, and enjoy your Vegan Pastelón!

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Nutrition Information

• Servings: 6 slices
• Calories: 220kcal
• Fat: 6g
• Protein: 8g
• Carbohydrates: 36g