for 8 servings


8 oz (225 g) cremini mushroom, finely chopped
15 oz (425 g) cannellini bean, 1 can, drained and rinsed
1 small yellow onion, finely chopped
1 ¼ cups (60 g) panko breadcrumbs
½ cup (20 g) fresh parsley, finely chopped
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon vegan worcestershire
1 tablespoon soy sauce
¼ teaspoon ground nutmeg
½ teaspoon liquid smoke
1 teaspoon salt
1 teaspoon pepper

3 tablespoons canola oil
3 cups (720 mL) vegetable broth
14 oz (395 mL) full-fat coconut milk, 1 can
1 tablespoon vegan worcestershire
salt, to taste
pepper, to taste
¼ cup (30 g) all-purpose flour
4 cups (400 g) bow tie pasta, or pasta of choice
fresh parsley, for ganish


  1. In a large bowl, combine the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary,
  2. Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper, and mix well.
  3. Heat the canola oil in a large pot over medium-high heat.
  4. Roll the “meatball” mixture and into golf ball-sized balls. Place the balls in the pot and cook for 1 minute on each side until browned.
  5. Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.
  6. Bring the liquid to a boil, then add the pasta. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles and meatballs, 7-8 minutes.
  7. Garnish with parsley.
  8. Enjoy!

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01:25 2018-4-13


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