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Tempeh Vegan Swedish Meatballs

Tempeh Vegan Swedish Meatballs

Imagine…. You are just doing your thing in your kitchen and viola: Magic

Tasty, beautiful, magic.

So good to look at, right?

These veggie balls are so meaty, it’s almost scary! And they have so much flavour! We've made veggie meat balls using some recipes we found online, but they were so bland that we couldn’t eat them without a lot of sauce.

Not us, we don’t like having to add extras to our meals to give them flavour. we want every part of our meal to be delicious. As for these vegan Swedish meatballs? They are loaded with spice and flavour and are wonderfully moist.

Now, They do not taste like actual meatballs and we do not need them to, but they have a very meaty texture and chew. We only needed them to be meaty and chewy and moist like meatballs, but much healthier and they were.

So, What did we use to achieve a meaty texture? Tempeh. Yes, Tempeh. Tempeh has a very chewy texture which worked wonders with my veggie balls. Yes, In the soy-based protein world tofu is king. But the less popular Tempeh is much healthier.

Tempeh is more than just a soy based protein, it is filled with fibre and many other nutrients. Tofu offers lots of protein, but Tempeh has everything. It has fibre, protein, antioxidants and more.

One other advantage of Tempeh is the fact that it is fermented, which is helpful for those who can’t eat gaseous proteins like beans. Tempeh has enzymes which pre-digest the protein, fat and carbohydrates so you can digest it easily and is a very good alternative to legumes.

These meatballs can be served as part of a smorgasbord, as an appetiser or can even star as the main event.

They go great with mashed potatoes, or lingonberry jam and black pepper or mushroom sauce.

Ingredients
10
Prep time
15 minutes
Total time
Category: Appetizer, Lunch, Dinner
Serves: 4
Allergens: Coconut, Gluten, Olives, Tempeh

Ingredients

  • 12 cup almonds
  • 13 cup breadcrumbs
  • 2 tbsps coconut cream
  • 3 tsps dried oregano
  • 3 tbsps extra virgin coconut oil
  • 2 cloves garlic (roughly chopped)
  • 1 tsp garlic powder
  • 8 olives
  • 12 medium onion (roughly chopped)
  • 1 tsp paprika powder
  • 1 dash sea salt
  • 1 medium spring onion (roughly chopped)
  • 113 cups tempeh (roughly chopped)

Directions

  1. Roughly chop the tempeh, onion, garlic and spring onion.
  2. Place all of the ingredients except frying oil into a food processor and pulse until the mixture becomes smooth and no large chunks are visible. The mixture should easily form a ball in your hands and is neither sticky nor crumbly.
  3. Form meatballs from the mixture. Heat up some oil in a frying pan over medium heat and gently fry the meatballs, stirring from time to time to ensure the meatballs are browned on all sides.
  4. Remove the meatballs and drain the excess oil with paper towels. Serve with mashed potatoes, lingonberry jam and black pepper or mushroom sauce.

Notes

You can substitute apricots for the almonds.

You can also bake the meatballs at 350°F/180°C for 15-20 minutes.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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