Vegan Swedish Meatballs Gravy (Print View)

Tender vegan meatballs coated in creamy, savory gravy for a deliciously comforting Swedish-inspired meal.

# Components:

→ For the Meatballs

01 - 1 cup cooked brown lentils, drained and cooled
02 - 1 cup breadcrumbs (use gluten-free as needed)
03 - 1/2 cup walnuts, finely chopped
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons ground flaxseed mixed with 5 tablespoons water
07 - 2 tablespoons soy sauce
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon ground allspice
10 - 1/2 teaspoon ground nutmeg
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon salt
13 - 1 tablespoon olive oil, plus more for frying

→ For the Swedish Gravy

14 - 2 tablespoons vegan butter or olive oil
15 - 2 tablespoons all-purpose flour
16 - 2 cups unsweetened oat milk or soy milk
17 - 1 tablespoon soy sauce
18 - 1 teaspoon Dijon mustard
19 - 1/2 teaspoon ground white pepper
20 - 1/2 teaspoon salt
21 - 1/2 teaspoon onion powder

# Directions:

01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion for 3–4 minutes until translucent, then stir in garlic and cook for 1 minute longer.
03 - Combine cooked lentils, sautéed onions and garlic, walnuts, breadcrumbs, flaxseed mixture, soy sauce, thyme, allspice, nutmeg, black pepper, and salt in a food processor. Pulse until combined and mixture holds together but retains some texture.
04 - Shape the mixture into 20–24 small balls and arrange them on the prepared baking sheet.
05 - Bake for 18–20 minutes, turning halfway through, until the meatballs are firm and lightly browned.
06 - Melt vegan butter or heat olive oil in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden.
07 - Gradually whisk in oat or soy milk, then add soy sauce, Dijon mustard, white pepper, salt, and onion powder. Simmer, whisking frequently, until thickened, about 5–7 minutes.
08 - If desired, pan-fry the baked meatballs in a little olive oil for enhanced color.
09 - Add meatballs to the gravy and gently toss to coat. Serve hot, ideally with mashed potatoes or lingonberry jam.

# Expert Advice:

01 -
  • Plant-based comfort food at its finest
  • No fancy ingredients needed everything can be found at your regular grocery store
  • Ready start to finish in under an hour
  • Perfect for meal prep or make-ahead dinners
  • The rich sauce clings to every bite and kids genuinely love these meatballs
02 -
  • Naturally high in fiber and both plant protein and healthy fats
  • Freezes beautifully for quick meals down the road
  • A complete meal paired with mashed potatoes or grains
  • Meatballs hold their shape without eggs or dairy and actually taste meatier after chilling overnight
03 -
  • Do not rush the onion sauté this builds the foundation of flavor A quick taste test after forming the first ball helps catch seasoning mistakes
  • If your mixture is too soft add a few more breadcrumbs If it is too dry a splash of plant milk works wonders Swirl extra gravy over leftovers for an indulgent lunch the next day
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