These Vegan Swedish "Meatballs" Are Made With Impossible Burger Beef

Step 1

Gather the ingredients. The Spruce Eats / Leah Maroney Add the meat, chopped onions, and breadcrumbs to a large bowl. Pour the coconut milk over the top of the breadcrumbs. Allow the breadcrumbs to soak up the milk. The Spruce Eats / Leah Maroney Add the nutritional yeast, onion powder, garlic powder, salt, and pepper to the meat mixture and mix to combine and completely disperse the seasonings. The Spruce Eats / Leah Maroney Use a small cookie scoop to form the meat mixture into 1-inch size balls. Place them on a parchment-lined baking sheet and continue rolling and forming until they are all completed. The Spruce Eats / Leah Maroney Heat the olive oil in a large sauté pan on medium-high heat. Add the meatballs to the pan and cook on one side for about 1 minute. Rotate and cook on each side until browned (for a total of about 5 minutes). The Spruce Eats / Leah Maroney Remove the meatballs from the pan and place them on a plate. Prepare the gravy.

Step 2

Gather the ingredients. The Spruce Eats / Leah Maroney Add the vegan butter to the pan used for browning the meatballs and return to medium-high heat. Whisk in the flour and allow to cook for two minutes, stirring frequently. Whisk in the garlic and onion powder. The Spruce Eats / Leah Maroney Add the vegetable bouillon. Whisk in the water gradually until the mixture is combined and smooth. Whisk in the coconut milk, soy sauce, mustard, and pepper. Add salt to taste. Continue to heat and stir over medium heat until the sauce has thickened and is bubbling. The Spruce Eats / Leah Maroney Add the meatballs back to the pan and cook them for 3 minutes or until they are heated through. Garnish with parsley and serve. The Spruce Eats / Leah Maroney