How to make mushroom meatballs.

This is my version of mushroom meatless Swedish meatballs and in this recipe, I have decided to make them gluten-free because, why not? You just simply substitute the breadcrumbs for a gluten-free version and the all-purpose flour for rice or chickpea flour (or any other flour of your preference). I personally prefer rice flour for this dish because of the neutral taste that rice has but it is totally your choice, this is a perfectly changeable recipe, give this baby your personal signature and wow yourself and make the most delicious, easy and totally vegan meatballs on the planet! This vegan mushroom Swedish meatball is a perfect yummy food if you wish to impress meat eaters with a hearty yummy food they will remember for life!

Enough chitchat! Here is the recipe!


• 1/2 kilo of mushrooms
• 1/2 cup of gluten-free breadcrumbs
• 2 TBSP of ground flaxseed, diluted in 5 tbsp of water
• 3 cloves of garlic, minced
• 1/2 tsp of nutmeg
• 1/2 tsp of black pepper
• 1 tsp of garam masala
• 1 tsp of Italian herbs
• 3 TBSP of finely chopped Italian parsley ( plus more for garnish)
• 1/2 tsp of garlic powder
• 1/3 cup gluten-free flour
• 3 cups of organic veggie broth
• 2 tbsp of gluten free flour
• 2 tbsp of vegan butter
• 1/2 of a cup of homemade cashew cream or any other vegan cream of your preference
• Salt and pepper to taste


  • 1.
    In a small bowl, make the flax egg by adding the flaxseeds with the water. Reserve.
  • 2.
    Finely slice the mushrooms and onions in a food processor
  • 3.
    In a large skillet, on medium high heat, add the oil and the sliced mushrooms and onions together with salt, pepper and let it brown, it will take about 12 minutes. 1 minute before turning off the heat, add the garlic and cook it for about 40 seconds.
  • 4.
    Let this mixture cool down, then add the rest of the "meatballs" ingredients. Mix until all combined then let it cool down in the fridge for at least 2 hours before cooking them
  • 5.
    Once the mixture is properly refrigerated, make the balls and bake them for 25 minutes at 375F.
  • 6.
    For the Swedish sauce:
  • 7.
    Melt the vegan butter, add the flour and stir for about 5 minutes, until golden and fragrant.
  • 8.
    Add the veggie broth, mix all together until smooth, add pepper (and salt if needed), add the cashew cream or the vegan cream of your preference), stir until combined
  • 9.
    Add the balls, stir it delicately so the balls don't break down, add the parsley and serve it over noodles or potatoes.
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