Swedish Meat Balls with Gravy Vegan
Indulge in the comforting flavors of this Vegan Swedish Meatballs with Gravy recipe, a plant-based twist on the classic Scandinavian favorite. Made with tender, perfectly seasoned plant-based meatballs flavored with hints of allspice and nutmeg, these hearty bites are paired with a luxuriously creamy vegan gravy crafted from coconut cream and vegetable broth. The recipe is quick and easy, with just 20 minutes of prep and a total cook time of 30 minutes, making it a perfect weeknight dinner option. Serve these savory meatballs over mashed potatoes, pasta, or alongside lingonberry jam for a traditional touch. Garnished with fresh parsley, this dairy-free, egg-free dish is sure to satisfy both vegans and meat-eaters alike while showcasing the magic of wholesome, plant-based cooking.
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Recipe Information
Ingredients
- 1 lb Plant-based ground meat
- 0.5 cup Breadcrumbs
- 0.25 cup Unsweetened plant-based milk
- 1 tbsp Flaxseed meal
- 1 tbsp Soy sauce
- 1 tsp Dijon mustard
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.25 tsp Ground allspice
- 0.25 tsp Ground nutmeg
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Olive oil
- 3 tbsp Vegan butter
- 3 tbsp All-purpose flour
- 2.5 cups Vegetable broth
- 0.5 cup Coconut cream
- 1 tbsp Soy sauce (for gravy)
- 1 tsp Dijon mustard (for gravy)
- 2 tbsp Fresh parsley (optional garnish)
Instructions
In a small bowl, mix the flaxseed meal with 2.5 tablespoons of water and let it sit for 5 minutes to create a flax egg.
In a large mixing bowl, combine the plant-based ground meat, breadcrumbs, plant-based milk, flax egg, soy sauce, Dijon mustard, garlic powder, onion powder, ground allspice, ground nutmeg, salt, and black pepper. Mix thoroughly until all ingredients are combined.
Scoop about 1.5 tablespoons of the mixture and roll it into a ball. Repeat with the remaining mixture to form approximately 20-24 meatballs.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for 7-8 minutes, gently turning occasionally to brown all sides. Remove the cooked meatballs and set them aside.
In the same skillet, lower the heat to medium and melt the vegan butter. Whisk in the all-purpose flour to form a roux, cooking for 1-2 minutes until lightly golden and fragrant.
Gradually whisk in the vegetable broth, ensuring there are no lumps. Then add the coconut cream, soy sauce, and Dijon mustard. Simmer for 5 minutes, stirring frequently, until the gravy thickens.
Return the meatballs to the skillet with the gravy and cook on low heat for another 5-7 minutes, allowing the meatballs to absorb the flavors.
Garnish with fresh parsley before serving. Serve the Swedish meatballs and gravy with mashed potatoes, lingonberry jam, or your favorite pasta.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3058 mg | 133% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 62.2 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 271 mg | 21% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1542 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
