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One-Pot Vegan Swedish "Meatball" Pasta

by Merle O'Neal featured in Easy Vegan One-Pot Dinners

Inspired by


for 8 servings


  • 8 oz
    cremini mushroom, finely chopped (225 g)
  • 15 oz
    cannellini bean, 1 can, drained and rinsed (425 g)
  • 1 small yellow onion, finely chopped
  • 1 ¼ cups
    panko breadcrumbs (60 g)
  • ½ cup
    fresh parsley, finely chopped (20 g)
  • 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
  • 1 teaspoon


  • 3 tablespoons
    canola oil
  • 3 cups
    vegetable broth (720 mL)
  • 14 oz
    full-fat coconut milk, 1 can (395 mL)
  • 1 tablespoon
    vegan worcestershire
  • salt, to taste
  • pepper, to taste
  • ¼ cup
    all-purpose flour (30 g)
  • 4 cups
    bow tie pasta, or pasta of choice (400 g)
  • fresh parsley, for ganish
    Calories 591
    Fat 29g
    Carbs 91g
    Fiber 6g
    Sugar 3g
    Protein 19g

Estimated values based on one serving size.



  1. In a large bowl, combine the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper. Mix well with a fork, mashing the beans a bit to form a paste.
  2. Heat the canola oil in a large pot over medium-high heat.
  3. 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.
  4. Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.
  5. 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.
  6. Garnish with parsley.
  7. Enjoy!