Save This vegan Swedish meatballs recipe creates tender, savory plant-based meatballs nestled in a lusciously creamy Swedish-style gravy. It is a warming dish that both vegans and meat-eaters crave for comfort, and it has become my go-to when I want something classic yet totally dairy and meat free.
When I first made these, my partner could not believe how much they tasted like the Swedish meatballs he grew up with. Now they have become our holiday tradition, and no one misses the original recipe anymore.
Ingredients
- Cooked brown lentils: for protein and substance I always look for firm lentils that are not mushy after boiling
- Breadcrumbs: help bind and keep the meatballs tender opt for fresh or panko style and use GF if needed
- Walnuts: for richness and a meaty texture make sure they are fresh and finely chopped for best results
- Small onion: adds a sweet depth and aromatic flavor choose onions with papery skin and firm flesh
- Garlic: brings an essential savory kick use plump, firm cloves for best flavor
- Ground flaxseed plus water: acts as a vegan egg replacer grind fresh for potency and let it gel fully before mixing in
- Soy sauce: deepens umami flavor try to use a naturally brewed variety
- Dried thyme: classic Swedish herb aroma make sure it smells vibrant not stale
- Ground allspice and nutmeg: lend warmth and hint at old-fashioned Swedish flavors buy whole and grate yourself if possible
- Black pepper and salt: round out the seasoning always freshly ground for best taste
- Olive oil: for sautéing and extra richness go for extra virgin if you can
- Vegan butter or olive oil: both create the creamy gravy base choose your favorite for taste and mouthfeel
- All-purpose flour: thickens the sauce white or whole-wheat both work
- Unsweetened oat or soy milk: brings that custardy consistency select creamy barista-style for lushness
- Dijon mustard: subtle tang and classic Swedish touch use real Dijon for complexity
- White pepper: a little earthier than black gives the gravy its signature flavor find in the spice aisle
- Onion powder: amps up savory notes double-check for freshness
Instructions
- Preheat the Oven:
- Set oven to 400 degrees Fahrenheit or 200 degrees Celsius Line a baking sheet with parchment paper so the meatballs release cleanly and do not stick
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat Add diced onion and cook for about three to four minutes stirring until translucent Add minced garlic and cook an additional minute until fragrant This deepens the flavor profile right from the start
- Prepare the Meatball Mixture:
- Place cooked lentils sautéed onions and garlic chopped walnuts breadcrumbs flax egg soy sauce thyme allspice nutmeg black pepper and salt in the food processor Pulse until well blended but not totally smooth The mixture should be cohesive enough to hold a shape yet still have bits for texture
- Form the Meatballs:
- With your hands roll the mixture into small even balls aim for twenty to twenty four Place each ball on the prepared baking sheet Keep hands damp to avoid sticking
- Bake the Meatballs:
- Slide the tray into the oven and bake for eighteen to twenty minutes Turn the balls over halfway so they brown evenly They should be slightly firm and golden on the outside
- Make the Swedish Gravy:
- While the meatballs bake start the gravy In a saucepan melt vegan butter or heat olive oil over medium heat Whisk in flour and keep whisking for one to two minutes until you see a golden hue This creates a roux essential for a smooth sauce
- Whisk in the Liquid:
- Slowly pour in oat or soy milk whisking constantly to avoid lumps Add soy sauce Dijon mustard white pepper salt and onion powder Keep whisking and let it simmer until the mixture thickens about five to seven minutes The longer you whisk the silkier your gravy will be
- Optional Pan Fry:
- For extra color and texture heat a splash of olive oil in a skillet When the meatballs come out of the oven you can pan-fry them for another minute or two turning them gently
- Toss in Gravy and Serve:
- Add your golden meatballs to the finished gravy Gently stir to coat each one thoroughly Serve hot with mashed potatoes or a big spoonful of tangy lingonberry jam
Save My favorite part of this dish is the rich swirl of spices in the meatballs each bite reminds me of cold Swedish winters and family dinners with laughter When we serve this to guests they are always amazed it is completely vegan but even my older relatives find it nostalgic
Storage Tips
Store leftovers in airtight containers in the fridge for up to four days For best texture reheat gently on the stove adding a splash of plant milk if the gravy gets too thick For longer storage freeze the meatballs and gravy separately in portions then thaw overnight in the fridge and heat through before serving
Ingredient Substitutions
If you are nut-free swap walnuts with sunflower seeds For gluten-free use certified gluten-free breadcrumbs and flour Chickpeas stand in well for lentils but will be slightly creamier and lighter in color You can also swap soy sauce for coconut aminos if avoiding soy
Serving Suggestions
Classic is with creamy mashed potatoes or pillowy egg-free noodles Add a spoon of lingonberry jam or cranberry sauce Brighten the plate with steamed green beans or pop some quick pickled cucumbers alongside Serve the dish family-style so everyone can scoop hot meatballs and gravy at the table
Cultural Notes
Swedish meatballs go back centuries blending old Nordic flavors with global spice routes The plant-based version keeps the same classic flavor balance but fits today’s tastes and dietary needs I love how this version is now part of our own traditions with just as much coziness as any meat-based meal
Seasonal Adaptations
Winter Try with roasted root vegetables and extra thyme Spring Add sautéed asparagus or a green salad Autumn Swap in pumpkin for half the lentils for a richer color and sweetness
Success Stories
Guests at our holiday table always ask for seconds even after learning the recipe is vegan Several readers have written to say these are now their weekly meal prep favorite and one friend served them at a birthday party to huge applause
Freezer Meal Conversion
To freeze fully assemble and cool the cooked meatballs and gravy Store in separate freezer bags or containers Thaw in the fridge overnight then gently reheat on the stove whisking the gravy smooth Add plant milk if needed for best texture
Save Serve hot, let everyone scoop their own and enjoy the rich Swedish-style comfort. This vegan version is so satisfying, it always disappears fast!
Cooking Questions
- → What gives the meatballs their hearty texture?
A blend of cooked lentils, walnuts, breadcrumbs, and flaxseed creates a tender yet substantial texture.
- → Can I make this dish gluten-free?
Absolutely. Use gluten-free breadcrumbs and flour for creating both the meatballs and the gravy.
- → Is it possible to make these nut-free?
Replace walnuts with sunflower seeds for a nut-free version without sacrificing taste or structure.
- → What pairs well with these meatballs?
Classic sides include creamy mashed potatoes, steamed greens, or lingonberry jam for a Swedish touch.
- → How is the savory gravy made vegan?
The creamy gravy uses plant-based butter or oil, flour, oat or soy milk, and seasonings for a rich flavor.
- → Can I prep the meatballs ahead of time?
Yes, form and bake the meatballs earlier, then reheat and coat with gravy for convenient serving.