... Vegan Ikea Style Meatballs | Dance of Stoves

Vegan Ikea Style Meatballs

Vegan Ikea-style meatballs: This recipe is inspired by Ikea meatballs, although our version is healthier and has no additives. They are lighter because they are baked.
This is the best recipe I've had in a long time! 

The combination of spaghetti, homemade tomato sauce and meatballs is incredible, although these meatballs are good with anything or even on their own.

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Luckily there are more and more vegan options in restaurants, and it is quite an achievement that Ikea gives us alternatives such as its famous vegetarian meatballs. 

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It's what we usually have when we go shopping there. 

They also have salad, gazpacho, chips, pasta with tomato, and recently we saw a vegetarian dish that was wheat pilaf with vegetables. 

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The meatballs are also sold frozen in the supermarket, so we do not hesitate to buy them and version them to our liking. 

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The result is spectacular. 

We hope you are encouraged to prepare them.

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Vegan Ikea Style Meatballs

This recipe is inspired by Ikea meatballs, although our version is healthier and has no additives. They are lighter because they are baked.

Vegan Ikea Style Meatballs

  • Author: Dance of Stoves
  • Preparation: 15 mins
  • Cook: 45 mins
  • Total: 1 hour
  • Servings: 4-8 (1x), 8-16 (2x), 12-24 (3x)
  • Category: Main Dish, Gluten-Free
  • Cuisine: Vegan, Swedish

Ingredients SCALE (1x)

  • 1/2 cup of frozen peas (60 g)
  • 1/2 cup of frozen corn (80 g)
  • Two tablespoons of extra virgin olive oil
  • 1/2 onion chopped
  • One carrot, chopped
  • 1/2 red pepper, chopped
  • Two handfuls of kale or kale (40 g) *
  • 400 g canned or cooked chickpeas (14 oz)
  • One teaspoon whole-grain or coconut sugar
  • One tablespoon of oregano
  • One teaspoon garlic powder
  • 1/2 teaspoon of paprika. Ours was spicy, but you can use sweet paprika
  • One teaspoon of sea salt
  • Ground black pepper to taste
  • Two tablespoons nutritional yeast or brewer's yeast (optional)
  • 1 and 1/2 cups of oatmeal or crushed rolled oats (180 g) **

Ingredients SCALE (2x)

  • 1 cup of frozen peas (120 g)
  • 1 cup of frozen corn (160 g)
  • Four tablespoons of extra virgin olive oil
  • One onion, chopped
  • Two carrots, chopped
  • One red pepper, chopped
  • Four handfuls of kale or kale (80 g) *
  • 800 g chickpeas, canned or cooked (28 oz)
  • 2 tsp wholegrain or coconut sugar
  • Two tablespoon oregano
  • Two teaspoon garlic powder
  • One teaspoon of paprika. Ours was spicy, but you can use sweet paprika
  • Two teaspoon sea salt
  • Ground black pepper to taste
  • Four tablespoons nutritional yeast or brewer's yeast (optional)
  • 2 and 1/2 cups of oatmeal or crushed rolled oats (360 g) **

Ingredients SCALE (3x)

  • 1 1/2 cup frozen peas (180 g)
  • 1 1/2 cup of frozen corn (240 g)
  • Six tablespoons of extra virgin olive oil
  • 1 1/2 onion, chopped
  • Three carrots, chopped
  • 1 1/2 red bell pepper, chopped
  • Six handfuls of kale or kale (120 g) *
  • 1200 g canned or cooked chickpeas (42 oz)
  • 3 tsp wholegrain or coconut sugar
  • Three tablespoon oregano
  • Three teaspoon garlic powder
  • 1 1/2 teaspoon of paprika. Ours was spicy, but you can use sweet paprika
  • Three teaspoon sea salt
  • Ground black pepper to taste
  • Six tablespoons nutritional yeast or brewer's yeast (optional)
  • 3 and 1/2 cups of oatmeal or crushed rolled oats (540 g) **

Instructions

  1. We cook the peas and frozen corn following the instructions on the package.
  2. Add the oil to a frying pan and sauté the onion, carrot, red pepper and kale over medium-high heat for about 5 to 10 minutes.
  3. In a food processor, add the chickpeas, peas, corn, sautéed vegetables, and the remaining ingredients except for the oatmeal. We beat for a few seconds.
  4. Add the oatmeal and beat again until all the ingredients are integrated.
  5. We preheat the oven to 200ºC or 390ºF.
  6. While we make balls with our hands, we got 32.
  7. We bake the meatballs in a baking tray or container for about 30 or 40 minutes. The time may vary depending on each oven and how do you like the meatballs.
  8. We serve the meatballs with our favourite sauce. We usually use tomato sauce or marinara sauce. This time we help them with spaghetti, tomato sauce and fresh chopped basil.
  9. You can reheat and freeze the meatballs without any problem.

Grades

  • * If you can't find kale or kale, use spinach.
  • ** If you use oat flakes with a gluten content of less than 20 ppm or 20 mg/kg, it will be a recipe suitable for celiacs, as indicated by the EC 41/2009 regulation. However, people with severe gluten sensitivity can have symptoms below 20 ppm, so they should be aware of their tolerance level.

Have you made this recipe?

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