Vegan Swedish Meatballs

Baked lentil and mushroom meatballs seasoned with allspice and nutmeg, in a creamy brown gravy made with oat milk and soy sauce. Serves 4.

VeganVegetarianDairy-free

A vegan version of our Swedish Meatballs (Köttbullar) with Cream Gravy, from the Steak and Seafood kitchen.

Vegan Swedish meatballs in creamy brown gravy with mashed potatoes and lingonberry jam
  • Prep 30 min
  • Cook 30 min
  • Total 1 hr
  • Yield 4 servings (about 24 meatballs)

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Print recipe

Swedish meatballs are all about the warm spice and the creamy gravy. These are made from lentils, browned mushrooms and bread crumbs, held together with ground flaxseed and seasoned with the same allspice and nutmeg as our Swedish Meatballs.

Baking keeps them from falling apart. Serve them the Swedish way with mashed potatoes, lingonberry jam and quick pickled cucumber (pressgurka).

Ingredients

Meatballs

  • 2 tablespoons ground flaxseed
  • 5 tablespoons water
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, finely chopped
  • 1 small onion, finely chopped
  • 2 cups cooked brown lentils
  • 3/4 cup panko bread crumbs
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Gravy

  • 3 tablespoons vegan butter
  • 3 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1/2 cup unsweetened oat milk
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard

For serving

  • Lingonberry jam and chopped parsley, for serving

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

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Instructions

  1. Make a flax egg. Stir the flaxseed and water together and let stand 5 minutes to thicken. Heat the oven to 400°F and line a baking sheet with parchment.
  2. Brown the mushrooms. Cook the mushrooms and onion in the oil over medium-high heat for 8 to 10 minutes, until the liquid has cooked off and they are browned.
  3. Mix and shape. Pulse the mushrooms, lentils, panko, flax egg, soy sauce, allspice, nutmeg, salt and pepper in a food processor until it holds together. Roll into 1 1/4-inch balls.
  4. Bake. Bake 20 to 25 minutes, turning once, until firm and browned.
  5. Make the gravy. Melt the vegan butter in a skillet, whisk in the flour and cook 1 minute. Whisk in the broth, oat milk, soy sauce and mustard and simmer until thick, about 5 minutes.
  6. Serve. Add the meatballs to the gravy and simmer 2 minutes. Sprinkle with parsley and serve with lingonberry jam.

Nutrition per serving (estimated)

360Calories
42 gCarbohydrates
11 gFiber
31 gNet carbs
16 gProtein
15 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

VegetarianVeganDairy-free

Tips

  • Cook the mushrooms until dry; extra moisture makes the meatballs soft.
  • Chill the mixture for 15 minutes if it is too soft to roll.

Questions about this recipe

What holds vegan meatballs together?
A flax egg (ground flaxseed and water) and bread crumbs bind the lentils and mushrooms the way egg does.
What do you serve with Swedish meatballs?
Mashed potatoes, lingonberry jam and pressgurka, the Swedish pickled cucumber.

Serve it with

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