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-freeFreezer-friendly

Contains: wheat, soy. Based on the ingredients as written; check package labels, which can change.

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

  • Prep 30 min
  • Cook 30 min
  • Total 1 hr
  • Yield 4 servings (about 24 meatballs)
  • Level Intermediate

Updated

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

Vegan Swedish meatballs in creamy brown gravy with mashed potatoes and lingonberry jam

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).

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

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Cook the mushrooms until dry; extra moisture makes the meatballs soft.
  • Chill the mixture for 15 minutes if it is too soft to roll.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days, or freeze the baked meatballs up to 3 months. Reheat in the gravy over low heat.

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

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Sauvignon Blanc or a dry rosé. Wine pairing guide

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