Try this new take on Vegan Swedish Meatballs! This recipe skips the meat substitutes and is made with baked marinated whole cremini mushrooms simmered in a dairy-free gravy! DIVINE! Gluten-free, Nutfree options

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 60 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: American

Ingredients

  • 1/2 pound whole cremini or white or baby bella mushrooms (about 14-16)

For the marinade:

  • 3 tablespoons vegan yogurt
  • 2 teaspoons oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon all spice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 teaspoons dried parsley
  • 1 teaspoon vegan worcestershire sauce
  • 2 tablespoons rice flour, or use all purpose flour

For the sauce:

  • 2 tablespoons vegan butter
  • 2 tablespoons all purpose flour or use a gluten free blend to keep it gluten free
  • 1 cup mushroom broth (or 1 cup water plus 1 teaspoon dried mushroom powder)
  • 2 cups cashew milk ((blend 1/3 cup of raw cashews and 2 cups of water until smooth) See notes for Nutfree)
  • 1 tablespoon vegan worcestershire sauce
  • 1/2 - 1 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley or dried italian herb of choice
  • black pepper for garnish

Method

  1. Bake the mushrooms:,Wash the mushrooms and cut the top of the stems off and set aside to dry.
  2. Make the marinade by combining all the ingredients under marinade until the mixture is well combined. It will be a pasty thick mixture.
  3. Add the mushrooms to the bowl and toss well to coat all the mushrooms really well.
  4. Spread the mushrooms on a parchment lined baking sheet and bake at 400 degrees Fahrenheit (205 c) for 25-30 minutes or until the mushrooms are tender. when you try to insert a toothpick or a knife through the mushrooms. The center should not have any friction.
  5. For the sauce: Heat a large skillet over medium heat. Add the vegan butter and wait for it to melt.
  6. Then add in the flour and mix in and cook for a minute or two until the flour is evenly bubbling.
  7. Then gradually add the mushroom stock by adding in a 1/4 to 1/2 cup at a time and then mixing in and then add the rest of it into the mixture.
  8. Then add in the worcestershire sauce, dijon mustard, salt, and herbs and mix in. Add 1 tablespoon of any leftover mushroom marinade as well. Then add the cashew milk and mix in and bring to a good boil.
  9. The mixture will thicken as it starts to boil. Thicken to your preference. If it's thickening too much, add in a 1/4 to 1/2 cup of more mushroom stock. Taste and adjust salt and flavor.
  10. Once the sauce has thickened to preference, take off heat.
  11. Add your baked mushroom meatballs in the sauce and drizzle some of the sauce over the meatball and serve immediately with some garlic bread or pasta or mashed potatoes.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.