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One-Pot Vegan Swedish "Meatball" Pasta

by Merle O'Neal • from the video 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



  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, and mix well.
  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!




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