Vegan Swedish Meatballs

Here’s a delicious Swedish Meatball recipe that uses plant-based ingredients to recreate the classic Swedish dish. These meatballs are made with lentils, giving them a savory, hearty texture, and they’re served with a rich, creamy vegan gravy.

Yield: 6 Servings

Ingredients:

For the Vegan Meatballs:

  • 1 cup dried lentils (green or brown) + 3 cups water
  • 1 cup old fashioned rolled oats or quick cooking oats (processed into flour)
  • 1 flax egg (1 tbs water plus 3 tbs water)
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground nutmeg (for an authentic flavor)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tablespoons olive oil (for frying)

For the Vegan Gravy:

  • 3-4 tablespoons vegan butter (or olive oil)
  • 1/4 cup all-purpose flour (or chickpea flour for a gluten-free version)
  • 2 cups vegetable broth (or water + 2 tsp vegetable bouillon)
  • 1 cup unsweetened plant-based milk (soy, oat, or almond)
  • 2 tablespoon soy sauce (or tamari)
  • 1 teaspoon Dijon mustard (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • Salt to taste
  • 1 teaspoon fresh parsley or dill (optional, for garnish)

Instructions:

1. Prepare the Lentils:

  • Place the lentils and water in a large saucepan. Bring to a rapid boil, then reduce the heat and simmer for about 20 minutes, until the lentils are tender but still hold their shape.

2. Make the Flax Egg:

  • In a small bowl, mix the ground flaxseed and water. Let it sit for 5-10 minutes until it thickens and becomes gel-like.

3. Sauté the Onion & Garlic:

  • In a separate pan, heat 2-3 tablespoons of olive oil over medium heat. Add the finely chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.

4. Make the Oat Flour:

  • Place the oats in a food processor or blender. Process until the oats turns into flour.

5. Prepare the Meatballs:

  • In a large mixing bowl, mash the cooked lentils with a fork or potato masher until mostly mashed, leaving some texture.
  • Transfer the onion and garlic mixture to the bowl with the lentils.
  • Add the oat flour, flax egg, soy sauce, dried oregano, thyme, nutmeg, pepper and salt to taste. Mix everything together until well combined.
  • Form the mixture into small meatballs, about 1 to 1 1/2 inches in diameter.

6. Cook the Meatballs:

  • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
  • Carefully place the meatballs in the skillet and cook for about 4-5 minutes on each side, turning them gently until they’re golden brown all over. You may need to cook in batches, depending on the size of your skillet.
  • Remove from skillet and place on dish.

7. Make the Gravy:

  • In the same skillet, add vegan butter or olive oil and heat over medium heat until melted.
  • Whisk in the flour and cook for two minutes, whisking constantly to form a roux (paste).
  • Whisk in the garlic and onion powder.
  • Slowly add the vegetable broth, whisking continuously to avoid lumps.
  • Add the plant-based milk, soy sauce, Dijon mustard, and season with salt and pepper.
  • Bring the gravy to a simmer and cook for 4-5 minutes, stirring frequently, until it thickens to a creamy consistency.
  • Adjust the seasoning if needed.

8. Combine the Meatballs and Gravy:

  • Once the gravy has thickened, gently add the cooked meatballs into the gravy. Stir to coat the meatballs with the sauce.
  • Let the meatballs simmer in the gravy for 5 minutes, allowing the flavors to meld.

9. Serve:

  • Serve the Swedish meatballs with mashed potatoes, rice, or over noodles. Garnish with fresh parsley or dill for a burst of freshness.

Tips:

  • Flavor Boost: For extra depth, you can add a splash of vegan Worcestershire sauce to the gravy or a bit of miso paste to the meatballs for a savory umami flavor.
  • Make-Ahead: These vegan meatballs can be made ahead of time and stored in the fridge for 3-4 days. They can also be frozen (before cooking) for up to 3 months. Simply thaw in the fridge overnight before cooking.

This Swedish Meatball recipe is rich, savory, and satisfying, with a creamy gravy that takes it to the next level. Perfect for a cozy dinner or for impressing guests at a dinner party! Enjoy!