Plant Based Swedish Meatballs Recipe - Vegan Comfort Food!

Plant Based Swedish Meatballs Recipe! This one was a surprise, in a good way! Came together really easy, and the textures and flavors are soooo close to the Swedish Meatballs I've had in the past! Super fridge friendly here too, can totally just freeze or refrigerate and have Swedish Meatballs whenever you like!
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Ingredients:
[Meatballs]
1/2 Cup Vital Wheat Gluten: amzn.to/3PpABzl
2 Tablespoons Nutritional Yeast: amzn.to/4azrHYn
1 teaspoon Garlic Powder: amzn.to/3vgN5m2
1 teaspoon Onion Powder: amzn.to/3Vl5mck
1 teaspoon Oregano: amzn.to/49Xb74s
1/2 teaspoon Ground Allspice: amzn.to/48SlnK4
1/2 teaspoon Ground Nutmeg: amzn.to/49T0mQP
1/2 teaspoon Black Pepper
1/2 Cup Bread Crumbs: amzn.to/48TJlEF
1/2 - 3/4 Cup Non Dairy Milk (we used Cashew): amzn.to/3IBOo25
1 teaspoon Chicken flavored Bouillon: amzn.to/3x8aq9S
[Gravy]
1 1/2 Cups Water
1 Tablespoon Beefless Bouillon: amzn.to/3x5GIlT
1/2 teaspoon Black Pepper
1 Cup Non Dairy Milk
3 Tablespoons All Purpose Flour: amzn.to/4cd5n8t
1 Tablespoon Soy Sauce: amzn.to/3Toodke
Serve over Mashed Potatoes
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Bamboo Steamer: amzn.to/4947EzL
Silicone Cooking Tongs: amzn.to/3x5GXNP
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[@kismypencek6185]

Yayy i miss Swedish meatball flavors! I was questioning all those sweet spices, but if its lickable off a Volkswagen im sold! Thanks so much. 👏👏👏

[@PlantBasedBistro]

They actually are made with those!

[@AdamFranklin500]

Hate the fact that i watched this at 2am. It made my mouth water sooo much. I need to start watching these videos just before dinner time haha

[@PlantBasedBistro]

Lol. It came out at 9 am, so that's 1pm your time!

[@HarmoniousVibrations]

As a Swedish vegan, thank you! ❤

[@PlantBasedBistro]

You're so welcome!

[@Peter_S_]

This is inspiring. I'm going to have to try them. Thank you!

[@jamartinez70]

Good morning Great video Those meetballs look great 💪🏽

[@PlantBasedBistro]

Thanks!

[@beverleyhall6836]

These meatballs are sensational even on their own. The texture is brilliant and the gravy 👍 With different flavourings in both the meatballs and gravy/ sauce you have a big wardrobe of meatball dishes. Didn’t have the jam mentioned. In fact no idea what that berry ( not know in Australia to me anyway) is so used a drop of apricot jam .Thanks for the great recipes you share with us.

[@PlantBasedBistro]

You are very welcome!

[@bostjerndahl1779]

As a swede I can say they look approved 😁. I always have sautéed unions in mine though. And always served with limgonberry jam. And you are totally wrong. There are only one way to make Swedish meatballs and it is my mums way. 😁. Joking of course. Looks amazing. Thank you for sharing.

[@PlantBasedBistro]

We did serve with lingonberry!

[@bostjerndahl1779]

@@PlantBasedBistro You are approved 😁

[@PlantBasedBistro]

LOL, thanks.

[@bostjerndahl1779]

@@PlantBasedBistro cabbage pudding and cabbage dolmas are also a traditional Swedish food. Often served with potatoes. It sounds boring but it can be REALLY nice when you make it correct. It will probably go well with the sauce you made.

[@NothingBtBlueskies]

Yum!😋 I’ve been thinking about this recipe all day. I can’t wait to make it. Just thought, 💡this sounds like a perfect recipe for Salisbury steak.

[@PlantBasedBistro]

I would leave out the allspice snd nutmeg then 😀

[@NothingBtBlueskies]

@@PlantBasedBistro thank you for the tip! Will do.

[@seekercons4498]

Great recipe, thank you. Your channel has given me the confidence to try seitan for the first time. However I don’t have a steamer bamboo basket, only a metal one. Can it be used the same way, or does the seitan need to be wrapped?

[@PlantBasedBistro]

Don't wrap, but it may stick to metal... just lay it on parchment paper.

[@Oriansenshi]

Awesome! Another seitan recipe! Do you know if you can simmer this or bake it? I don't really have a steamer :(

[@PlantBasedBistro]

Steaming makes that texture, but you can simmer too, would just be a lot softer.

[@DoniaDesautels]

I've made a variation of this (Italian meatballs), and I baked mine, they came out great! Use parchment paper, 400 degrees, 30 minutes, turning over once midpoint

[@hubtubby]

Ive read many suggestions for fixing the seitan texture, will have to try bread crumbs. Looks like its worked great

[@PlantBasedBistro]

For meatballs it's awesome. Steaming helps with that too.

[@hubtubby]

@@PlantBasedBistro will try steaming, for seitan style products Ive only tried the simmer method. Looking forward to it, thanks

[@notthere83]

The more homemade seitan I try, the more it seems to me that it's kind of like tofu - gotta slather it with something flavorful, otherwise it'll be disgusting. 😆 That said... these meatballs are awesome in a rich (I suspect that the fact that I accidentally burned the veggies a bit gave it a nice bitter/roasty aroma that is reminiscent of "liver dumplings" 😅) veggie stew!

[@PlantBasedBistro]

It really depends what you put in seitan too. I try to inject flavors so they are good alone, but sauces and gravies improve nearly everything. I have had few disgusting seitans being honest.

[@notthere83]

@@PlantBasedBistro Well, I mean there are people who believe that tofu tastes "neutral". 😅 What I mean is... even with all the stuff added in this recipe, it still has that distinct seitan flavor at its core if you just have a bite without gravy or anything.

[@PlantBasedBistro]

@notthere83 sure. Everyone's tastes are different.

[@tiramisudogrescue]

do u make mushroom based chicken? thank u

[@PlantBasedBistro]

I did a mushroom cheesesteak a while back...

[@NothingBtBlueskies]

I don’t have a steamer. Can the meatballs be baked instead, then added to the gravy?

[@PlantBasedBistro]

You can try, the texture might be a little different. I hadn't tried baking them.

[@NothingBtBlueskies]

@@PlantBasedBistroI’m making them now. I followed the written ingredients list, but the bread crumbs say 1/4 cup breadcrumbs, but you say 1/2 cup, in your video. The dough mix was extremely tacky and impossible to shape, so I added a few tablespoons of vwg. It’ll probably come out very dense. :/ oh well, I’ll add more breadcrumbs next time. So, since I don’t have a steamer, I cooked the meatballs in the broth with tamari, for 30 minutes. Then I took the meatballs out and added the slurry to the broth, to make the gravy. Once the gravy thickened a bit, I added the meatballs, to simmer a bit. I can’t wait to taste them!😋😊

[@NothingBtBlueskies]

@@PlantBasedBistrothey are delicious😋, even with my mistakes. Thank you so much for the recipe!

[@halcyon-cg2eb]

Buy one, very useful to have and only costs a few dollars ; )

[@NothingBtBlueskies]

@@PlantBasedBistro love them! I’ve made them 4 times, since watching your video: 3 times on the stovetop, and 1 time baked. The baked ones came out more like falafel 🧆. The texture was totally different, but I still scarfed them down. The stovetop ones with the yummy gravy are still my favorite. Thank you again!

[@suzanneaubin7599]

Use oat flour for the gravy to make it more nutritious.

[@PlantBasedBistro]

You can if you like.