Vegan Swedish Meatballs Gravy

Vegan Swedish Meatballs are my answer to chilly nights when you crave something comforting and deeply flavorful but want it completely plant-based These tender meatballs swim in a creamy savory gravy bringing all the soul of classic Swedish fare to your table with none of the meat or dairy

The first time I made these it was a cold rainy Sunday I wanted that cozy Swedish nostalgia and my family had no idea these were vegan until I told them Now it is one of their most requested dinners

Ingredients

• Cooked brown lentils: add plant protein and a tender crumb Look for lentils that hold their shape after boiling to avoid a mushy mix
• Breadcrumbs: bind the meatball mixture for structure Panko and fresh crumbs both work well but make sure they are vegan and gluten free if needed
• Walnuts: give richness and a hint of earthy flavor Fresh walnuts should snap easily with a nutty scent not taste bitter
• Small onion: creates a gentle sweetness in the meatballs Dice it fine so it cooks down and blends in
• Garlic: adds deep savory notes Use firm heavy cloves for the best flavor
• Ground flaxseed with water: replaces eggs for structure Grind your own from whole seeds for the freshest result
• Soy sauce: brings umami replacing the savory element you might expect from traditional meatballs Choose a lower sodium version if you wish
• Dried thyme, allspice, nutmeg, black pepper, and salt: essential to the authentic Swedish flavor Make sure your spices are fresh for the full aromatic effect
• Olive oil: used for sautéing and to get that perfect golden finish Go for extra virgin for the best taste
• Vegan butter or olive oil in the gravy: gives a creamy and full bodied base Make sure your vegan butter is free of hydrogenated oils
• All purpose flour: thickens the gravy Sift for lump free mixing
• Oat or soy milk: delivers creaminess to the sauce without overpowering the other flavors Choose an unsweetened milk for best results
• Dijon mustard: adds a gentle tang Look for a smooth bold Dijon for authentic flavor
• White pepper, onion powder, salt, and soy sauce: round out the sauce seasoning White pepper provides a gentle heat and signature Swedish gravy finish

Instructions

Preheat Oven:

Set your oven to four hundred degrees Fahrenheit two hundred degrees Celsius and line a baking sheet with parchment paper This ensures no sticking and easy cleanup

Sauté Aromatics:

Warm one tablespoon olive oil in a large skillet on medium heat Add finely diced onion and cook three to four minutes stirring occasionally until translucent Add minced garlic and sauté an additional minute to unlock all its aromatic flavor

Blend Meatball Mixture:

Transfer cooked lentils sautéed onion and garlic walnuts breadcrumbs flax egg soy sauce thyme allspice nutmeg black pepper and salt to a food processor Pulse several times stopping to scrape down sides until you have a mixture that holds together but still has visible bits This is key for meatballs that are textured not mushy

Form Meatballs:

Scoop out the mixture and gently shape into twenty to twenty four small balls Line up evenly on your parchment lined sheet For even size use a small cookie scoop or one tablespoon measure

Bake Meatballs:

Place your tray in the oven and bake eighteen to twenty minutes turning each meatball halfway through to brown all over The finished balls should be firm and set with a touch of golden color

Prepare Gravy:

Set a saucepan on medium heat Melt vegan butter or pour in olive oil Add flour and whisk constantly for one to two minutes until the mixture bubbles and turns lightly golden This creates a roux which becomes the base of your gravy

Build and Thicken the Gravy:

Slowly whisk in oat or soy milk Pour a little at a time whisking continuously to keep your sauce smooth Add soy sauce Dijon mustard white pepper salt and onion powder Continue to simmer and whisk for five to seven minutes until the gravy thickens to a creamy pourable consistency

Pan Fry for Extra Flavor Optional:

If you like a deeply golden crust heat a splash of olive oil in your skillet and pan fry the baked meatballs until brown on all sides This adds a touch more texture and flavor

Combine Meatballs and Gravy:

Add the finished meatballs to the saucepan with gravy and gently turn them so every ball is coated in the sauce Serve while piping hot for the most comfort

Serve with Sides:

Dish up your vegan Swedish meatballs with a side of mashed potatoes lingonberry jam or simple steamed greens for a true Swedish meal

Save

The lentils in this dish always remind me of the first time my youngest helped me stir the mixture He was so excited to sneak small tastes and by the end his little hands were covered in sauce Now we joke it is not really Swedish night until he dips his finger in the gravy

Storage Tips

Leftover meatballs and gravy store beautifully in an airtight container in the fridge for up to three days When reheating add a splash of water or plant milk to loosen the gravy Stir gently to prevent the sauce from sticking or splitting For longer storage freeze the cooked meatballs and gravy separately then thaw overnight before combining and reheating

Ingredient Substitutions

If you are cooking for someone with allergies swap out walnuts for sunflower seeds Both oat and soy milk work but coconut milk can also be used for a different twist Gluten free breadcrumbs and flour perform well in the mix If you do not have Dijon mustard a touch of yellow mustard will work with a slightly sharper taste

Serving Suggestions

Classic Swedish style means serving these meatballs with mashed potatoes and spoonfuls of lingonberry jam The sweet tart jam cuts through the savory richness of the dish For more veggies try roasted root vegetables or lightly steamed green beans

Cultural Context

Swedish meatballs köttbullar are a staple of Swedish cuisine traditionally made with a mix of beef and pork then simmered in a creamy sauce This vegan recipe captures the same balanced seasoning and velvety gravy using only plant based ingredients so everyone can enjoy a taste of Sweden

Seasonal Adaptations

In summer lighten the dish with zucchini noodles fresh dill or steamed new potatoes In winter ladle the meatballs over oven roasted root vegetables Add a sprinkle of fresh chives or parsley for color

Save

This dish is a true plant-based comfort food that brings Swedish flavors to your kitchen Serve it hot share the nostalgia and enjoy every savory bite

Recipe FAQ

→ What are the main ingredients for the meatballs?

The key components include brown lentils, breadcrumbs, walnuts, onion, garlic, flaxseed, soy sauce, and spices.

→ Can I make this dish gluten-free?

Yes, replace the breadcrumbs and flour with gluten-free alternatives for a gluten-free version.

→ Is there a nut-free option?

Swap walnuts with sunflower seeds to avoid nuts while maintaining a satisfying texture.

→ What is the best way to serve it?

Traditionally, serve over mashed potatoes with lingonberry jam or pair with steamed greens for balance.

→ How do I get perfectly textured meatballs?

Pulse gently in the food processor until the mixture holds together while retaining some texture.

→ What kind of plant-based milk works for the gravy?

Unsweetened oat or soy milk are best options for a smooth, savory Swedish-style gravy.