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Vegan Swedish Meatballs Nutballs: A fresh spin on a traditional, holiday favorite

When I traveled to Sweden, I was delighted to find Swedish meatballs, well, everywhere.

But as I try to eat for a healthier self and a healthier planet, I recently created a recipe for vegan swedish meatballs, which I hope you’ll love. Packed with nutty protein and fiber, these nutballs are both rich and savory, without the cholesterol of the traditional meatballs.

So while RollerbagMom cooked up traditional Swedish meatballs over the holidays, I developed these tasty little vegan Swedish nutballs!

Honestly, side by side, they were both satisfying and delicious, and the meat-free version is sure to leave the vegetarians and vegans in your house holding out their plates for seconds. The meat-free version is just as satisfying as the original, ideal for anytime comfort food is needed!

Easy-to-Make Vegan Swedish Meatballs

Best of all, these vegan Swedish meatballs were easy to make! Just put everything into a food processor, roll it into balls and fry. DONE! Take care not to over-process the mixture, to keep a wonderful nutty texture. With just a touch of cinnamon and nutmeg, these nutballs also hint at the holidays, making this the perfect recipe to slap together when you have vegan or vegetarian guests coming for dinner.

BackpackMr even brought these vegan Swedish meatballs into the office, alongside RollerbagMom’s traditional Swedish meatballs. They were both met with rave reviews from his officemates. So here goes! Check out this recipe for vegan Swedish meatballs, made with heart-healthy nuts, oats, psyllium and flax. I served these alongside a homemade tangy cranberry sauce, and with a mushroom gravy. Let me know in the comments if you try this recipe!

RECIPE: Vegan Swedish Meatballs

Every year, around the holidays, my mother makes traditional Swedish meatballs. I made this version for a savory, vegan counterpart.

Ingredients:

¼ cup old fashioned oats 1 T psyllium powder ½ cup raw pepitas 3 flax eggs (3 tablespoons of flax with 6 tablespoons of water, allowed to sit until it thickens) ½ cup walnuts ½ cup pecans ½ cup raw cashews 1 tsp. nutmeg 1 tsp cinnamon 1/3 cup onion (I used a yellow onion) 5 saltine crackers 2 T cooked potato ½ cup veggie bouillon salt and pepper to taste

Making the Vegan Swedish Meatballs:

Place all ingredients in a food processor, blend until mixture starts to come together but still has some texture. Add a little water if necessary, but you want the mixture to be thick enough to roll into a ball. Roll into balls and fry in a small amount of vegetable oil, turning frequently until brown. These vegan Swedish meatballs are deeply satisfying, sure to please any nut-lover, vegan, vegetarian, or anyone who is taking part in veganuary!

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Charish Badzinski is an explorer and award-winning features, food and travel writer with a goal of traveling to 100 countries in her lifetime. When she isn’t working to build her blog: Rollerbag Goddess Rolls the World, she applies her worldview to her small business, Rollerbag Goddess Global Communications, providing powerful storytelling to her clients. Posts on the Rollerbag Goddess Rolls the World travel blog are never sponsored and have no affiliate links, so you know you will get an honest review, every time. Read more about Charish Badzinski’s professional experience in marketing, public relations and writing.

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Rollerbag Goddess Rolls the World by Charish Badzinski is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.