This vegan Swedish Kottbullar recipe is by far the best; these meatless meatballs are delicious, full of plant-based protein from lentils, and they’re also simple to make soy-free and gluten-free. It is the ideal dish for vegans, vegetarians, and everyone else when paired with the rich vegan cream sauce!
Ingredients
- 1 cup textured vegetable protein (TVP)
- 1 cup hot vegetable broth
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cooked quinoa or other grain of choice
- 1/2 cup breadcrumbs
- 1/4 cup nutritional yeast
- 2 tablespoons soy sauce or tamari
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Olive oil for frying
Cream Sauce Ingredients
- 2 tablespoons vegan butter or oil
- 2 tablespoons all-purpose flour or cornstarch for gluten-free option
- 2 cups vegetable broth
- 1 cup plant-based creamer (e.g., soy, almond, or oat creamer)
- 1 tablespoon nutritional yeast
- 1 tablespoon soy sauce or tamari
- Salt and pepper to taste
Instructions
- In a bowl, combine the TVP and hot vegetable broth. Let it sit for 10 minutes until the TVP absorbs the liquid and becomes soft.
- In a large skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- In a mixing bowl, combine the rehydrated TVP, sautéed onion and garlic, cooked quinoa, breadcrumbs, nutritional yeast, soy sauce, Dijon mustard, dried thyme, dried rosemary, salt, and pepper. Mix well until everything is evenly combined.
- Shape the mixture into small balls, similar in size to traditional köttbullar.
- In the same skillet used for sautéing the onion and garlic, add more olive oil if needed, and heat over medium heat. Add the köttbullar to the skillet and cook until they are golden brown and crispy on the outside, turning them occasionally to cook evenly. This process may take about 10-15 minutes.
- Once the köttbullar are cooked, remove them from the skillet and set them aside.
- In the same skillet, melt the vegan butter or heat the oil over medium heat. Add the flour or cornstarch and whisk until it forms a roux.
- Gradually pour in the vegetable broth while whisking continuously to avoid lumps. Add the plant-based creamer, nutritional yeast, soy sauce, salt, and pepper. Continue whisking until the sauce thickens to your desired consistency. If needed, adjust the seasoning to taste.
- Serve the köttbullar with the cream sauce drizzled on top. They can be enjoyed as a main dish with mashed potatoes, lingonberry sauce, and vegetables on the side.
Nutrition Facts
- Calories: 350-400
- Fat: 10-15g
- Carbohydrates: 45-50g
- Protein: 20-25g
- Fiber: 8-10g
- Sodium: 800-1000mg
