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Vegan IKEA Swedish Meatballs

This is a vegan recipe for the popular IKEA meatballs with the signature creamy sauce, upgraded buttery mashed potatoes & cranberry sauce!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Fusion, Swedish
Keyword: christmas
Servings: 20 meatballs

Ingredients

Swedish Meatballs

  • 1/2 white onion
  • 1/2 cup textured vegetable protein
  • 1.5 cups swiss brown mushrooms
  • 4 garlic cloves
  • 1 tsp ground cumin
  • 3/4 cup gluten free rolled oats
  • 1 cup gluten free breadcrumbs
  • 3 tbsp chives
  • 2 tbsp light soy sauce gf if required
  • 1/2 tsp black pepper
  • 1/2-1 tsp salt

Vegan Mushroom Sauce

  • 1 tsp minced garlic
  • 1 cup water
  • 1 vegetable stock cube
  • 1 tbsp mushroom seasoning
  • 200 ml coconut milk
  • 1 tbsp light soy sauce gf if required
  • 1 tbsp dark soy sauce
  • 1 tbsp worchestershire sauce gf if required
  • 1 tsp dijon mustard
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • salt if required
  • 1 tbsp corn starch mixed with 1/4 cup water

Buttery Mashed Potatoes

  • 2 medium potatoes
  • 1 tbsp vegan butter
  • 2 tbsp plant milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 1 tsp salt
  • pinch cayenne pepper

Instructions

  • Preheat oven to 180C. Microwave your potatoes for 4 minutes in 2-minute intervals.
  • Chop onions and mushrooms and saute them in the pan until they are fully cooked.
  • Add oats, cooked onions & mushrooms and all the other ingredients in a food processor. Pulse until you get a well-combined dough like mixture.
  • Shape them into balls with your hand and grease your baking tray with some olive oil. Bake for 15 minutes. Broil for 5 minutes.
  • Alternatively, you can pan fry or deep fry them on all sides until browned on all sides.
  • While baking, prepare your mashed potatoes. Slice potatoes into half and peel them. Mash them with a fork or potato masher and add all your ingredients - vegan butter, plant milk and spices.
  • Then prepare your mushroom sauce. Add minced garlic to pan and saute for a few minutes. Add water, veg stock cube, mushroom seasoning and combine well.
  • Add light soy sauce, dark soy sauce, worchestershire sauce, dijon mustard, onion powder and corn starch slurry.
  • Combine mixture until it thickens. Add coconut milk and mix well.
  • Serve meatballs with mashed potatoes and cranberry sauce. Pour the sauce over the meatballs and season with chives.