Vegan Swedish Meatballs

4.89 stars (9 ratings)

Vegan Swedish Meatballs

These dreamy Vegan Swedish Meatballs are so comforting and always crowd-pleasing! Homemade vegan meatballs are simmered in an easy, creamy gravy and served over mashed potatoes or pasta.

Prep Time20

Cook Time20

Total Time40

Course: Main Dish, Side Dish

Cuisine: Swedish

Servings: servings

Calories: 371kcal

Author: Nora Taylor

Ingredients

Meatballs

2 cloves garlic minced
1/3 cup unsweetened soy milk or other plant milk
1/4 cup panko breadcrumbs
1 tablespoon ground flaxseeds
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 teaspoon salt
16 ounces vegan ground beef Beyond or Impossible
2 tablespoons olive oil

Gravy

4 tablespoons vegan butter
4 tablespoons all purpose flour
2 cups vegetable broth I used 'no chicken' broth
1/2 cup vegan cream unsweetened*
1 tablespoon vegan Worcestershire sauce
1 teaspoon dijon mustard
salt and pepper, to taste

For serving

Vegan Mashed Potatoes OR
12 ounces cooked pasta

US Customary - Metric

Instructions

Mix - In a large bowl, add all meatball ingredients and mix with a large spoon until well combined.
Roll meatballs - Roll into 1 1/2 tablespoon sized balls and place on a plate. Heat the olive oil in a large skillet over medium heat.
Cook meatballs - Brown the meatballs in batches, being careful not to crowd the pan. Cook for about 1 minute on each side, using a spoon or fork to rotate them until cooked on all sides. Add more oil if needed and lower heat if needed (if they start to burn too quickly). Set all cooked meatballs aside while you make the gravy.
Make the gravy - In the same pan you previously used, melt the vegan butter over medium heat. When it begins to bubble, sprinkle the flour in the pan and stir and cook for 30 seconds. Add the broth to the pan a little bit at a time, stirring constantly. Once all the broth is added, slowly stir in the vegan cream, Worcestershire sauce and dijon mustard. Whisk until creamy and smooth. Add salt and pepper to taste.
Add meatballs to gravy - Add the meatballs back to the pan with the gravy and simmer on low heat, uncovered for 10 minutes, stirring occasionally.
Serve - Serve over mashed potatoes or cooked pasta.

Notes

Gluten free? Use gluten free breadcrumbs or quick oats (ensure gluten free).
Make it easier - You can use store bought vegan meatballs instead of homemade for an easier dinner, or make my chickpea meatballs for an option without vegan meat.
Vegan cream - You can use store bought vegan cream, or full fat coconut milk or even cashew cream.
The nutrition information is for 1/6th of the recipe for meatballs and gravy, and does not include pasta or mashed potatoes.

Nutrition