Vegan Swedish Meatballs Recipe

For years, Swedish Meatballs held a special place in my family’s heart. Growing up, it was the dish that signaled cozy evenings and shared laughter around the dinner table. When I transitioned to a vegan lifestyle, I wondered if those comforting flavors were something I’d have to leave behind. Thankfully, the answer was a resounding no! After much experimentation, I landed on this recipe for Vegan Swedish Meatballs, and let me tell you, it’s a game-changer. The first time I served these to my family, even the most ardent meat-eaters were completely blown away. The texture is satisfyingly meaty, the gravy is unbelievably creamy and rich, and the overall flavor profile is spot-on, capturing all the nostalgic deliciousness of traditional Swedish meatballs, without any animal products. This recipe has become a staple in our home, perfect for weeknight dinners or special occasions when you want to impress with a dish that’s both comforting and undeniably delicious. Get ready to experience the magic of vegan Swedish meatballs – you won’t believe they’re plant-based!

Ingredients

This recipe uses simple, accessible ingredients to create a dish that’s bursting with flavor and texture. Here’s everything you’ll need to make these incredible vegan Swedish meatballs and their creamy gravy:

Meatballs:

• 2 cloves garlic, minced: Garlic is the aromatic backbone of our meatballs, adding a pungent and savory depth that perfectly complements the other spices. Freshly minced garlic is always best for the most vibrant flavor.
• 1/3 cup unsweetened soy milk (or other plant milk): Plant milk serves a crucial role in keeping the meatballs moist and tender. Soy milk is recommended for its neutral flavor and slightly higher protein content, which helps bind the meatballs together. However, other unsweetened plant milks like almond, oat, or cashew milk will also work well.
• 1/4 cup panko breadcrumbs: Panko breadcrumbs are the secret to achieving a light and airy texture in our vegan meatballs. Their larger, coarser flakes absorb moisture beautifully and create a tender crumb. If you don’t have panko, regular breadcrumbs can be used, but panko will yield the best results. Make sure to use plain, unseasoned panko.
• 1 tablespoon ground flaxseeds: Flaxseeds are our vegan binder! When mixed with a little liquid, ground flaxseeds create a “flax egg,” which helps to hold the meatballs together without the need for eggs. They also add a boost of healthy omega-3 fatty acids and fiber.
• 1/4 teaspoon ground allspice: Allspice is the quintessential Swedish meatball spice! It brings a warm, complex flavor that is both sweet and savory, reminiscent of cloves, cinnamon, and nutmeg. Don’t skip this – it’s key to that authentic Swedish meatball taste.
• 1/4 teaspoon ground nutmeg: Nutmeg adds another layer of warmth and subtle sweetness that complements the allspice and enhances the overall flavor profile of the meatballs. A little goes a long way, so a quarter teaspoon is just the right amount.
• 1/4 teaspoon ground black pepper: Black pepper provides a touch of spice and balances the sweetness of the other spices. Freshly ground black pepper is always preferred for its brighter, more pungent flavor.
• 1/2 teaspoon salt: Salt is essential for bringing out the flavors of all the ingredients and seasoning the meatballs perfectly. We recommend using kosher salt or sea salt for the best taste. Adjust to your preference.
• 16 ounces vegan ground beef (Beyond or Impossible): The star of our meatballs! Vegan ground beef, like Beyond Meat or Impossible Burger, provides the meaty texture and protein base for our recipe. These brands are specifically designed to mimic the taste and texture of ground beef, making them ideal for vegan meatballs. Ensure it’s thawed if frozen before starting.
• 2 tablespoons olive oil: Olive oil is used for browning the meatballs. It adds a subtle fruity flavor and helps create a beautiful golden-brown crust. You can also use other cooking oils with a high smoke point, such as avocado oil or canola oil.

Gravy:

• 4 tablespoons vegan butter: Vegan butter is the base for our rich and creamy gravy. It adds flavor and richness that is crucial for a classic Swedish meatball gravy. Choose a high-quality vegan butter that melts well and has a good flavor. Brands like Miyoko’s Kitchen or Melt Organic are excellent choices.
• 4 tablespoons all-purpose flour: Flour is the thickening agent for our gravy. It creates a roux when cooked with vegan butter, which then thickens the vegetable broth into a luscious, creamy sauce. All-purpose flour works perfectly for this recipe. For a gluten-free option, see the FAQ section.
• 2 cups vegetable broth (I used ‘no chicken’ broth): Vegetable broth forms the liquid base of our gravy and adds savory depth. Using a “no chicken” broth enhances the savory notes and brings a richer flavor that mimics traditional Swedish meatball gravy. Regular vegetable broth will also work well. Opt for low-sodium broth to control the saltiness of the gravy.
• 1/2 cup vegan cream, unsweetened*: Vegan cream is what takes our gravy from good to extraordinary! It adds incredible richness and creaminess, creating that signature velvety texture. Unsweetened vegan cream is important to avoid adding unwanted sweetness to the gravy. Look for brands like Oatly, Silk, or Kite Hill. *Note: If you can’t find vegan cream, full-fat coconut milk (from a can, refrigerated and only using the thick cream at the top) can be used as a substitute, but it will impart a slight coconut flavor. You can also use unsweetened cashew cream for a neutral flavor.*
• 1 tablespoon vegan Worcestershire sauce: Worcestershire sauce adds a depth of umami and savory complexity to the gravy, mimicking the traditional flavor profile. Make sure to use vegan Worcestershire sauce, as traditional versions contain anchovies. Brands like Annie’s and The Wizard’s are vegan.
• 1 teaspoon Dijon mustard: Dijon mustard adds a subtle tang and sharpness that balances the richness of the gravy and enhances the overall flavor. It’s a key ingredient for that authentic Swedish meatball gravy taste.
• Salt and pepper, to taste: Seasoning is crucial for a flavorful gravy! Salt and pepper are added to taste to perfect the balance of flavors. Start with a pinch of each and adjust as needed, tasting as you go.

For Serving:

• Vegan Mashed Potatoes OR 12 ounces cooked pasta: These are classic and delicious serving options for Swedish meatballs. Creamy vegan mashed potatoes perfectly complement the rich gravy and meatballs, while pasta provides a comforting and satisfying base. Choose your favorite type of pasta – egg noodles, fettuccine, or even penne work well.

Instructions

Making these dreamy Vegan Swedish Meatballs is surprisingly easy! Follow these step-by-step instructions for a guaranteed delicious result:

1. Mix the Meatball Ingredients: In a large bowl, combine the minced garlic, unsweetened soy milk, panko breadcrumbs, ground flaxseeds, ground allspice, ground nutmeg, ground black pepper, and salt. Mix everything together with a large spoon or your hands until well combined. Ensure the spices and flaxseeds are evenly distributed throughout the mixture.
2. Incorporate the Vegan Ground Beef: Add the vegan ground beef (Beyond or Impossible) to the bowl with the breadcrumb mixture. Gently mix with your hands or a spoon until just combined. Be careful not to overmix, as this can make the meatballs tough. You want the mixture to be cohesive but still tender.
3. Roll the Meatballs: Using a tablespoon or a 1 1/2 tablespoon cookie scoop, portion out the meatball mixture and roll it into balls. Aim for approximately 1 1/2 tablespoon sized meatballs for even cooking. Place the rolled meatballs on a plate or baking sheet lined with parchment paper to prevent sticking.
4. Heat the Olive Oil: Place a large skillet (preferably cast iron or stainless steel for even heat distribution) over medium heat. Add 2 tablespoons of olive oil to the skillet and let it heat up until shimmering. This indicates the oil is hot enough for browning.
5. Brown the Meatballs in Batches: Carefully place the meatballs in the hot skillet in batches, being careful not to overcrowd the pan. Overcrowding will steam the meatballs instead of browning them. Work in 2-3 batches if needed.
6. Cook the Meatballs: Brown the meatballs on all sides, cooking for about 1 minute per side. Use a spoon or fork to gently rotate them to ensure even browning on all sides. The goal is to get a nice golden-brown crust on the outside, not to cook them through completely at this stage. If the pan becomes dry, add a little more olive oil as needed. If the meatballs start to brown too quickly or burn, lower the heat to medium-low.
7. Set Aside Cooked Meatballs: Once all the meatballs are browned, remove them from the skillet and set them aside on a plate. Leave any browned bits and oil in the pan – these will add flavor to the gravy.
8. Make the Gravy Base: In the same skillet you used for the meatballs (without cleaning it), melt the vegan butter over medium heat. Let the butter melt completely and begin to bubble slightly.
9. Create the Roux: Sprinkle the all-purpose flour into the melted vegan butter. Immediately stir with a whisk or spatula to combine the flour and butter into a smooth paste, known as a roux. Cook the roux for about 30 seconds, stirring constantly. This cooks out the raw flour taste and helps to thicken the gravy properly.
10. Add Vegetable Broth Gradually: Pour the vegetable broth into the pan a little bit at a time, whisking constantly after each addition to prevent lumps from forming. Start with about 1/4 cup of broth and whisk until smooth before adding more. Continue adding the broth in increments, whisking until smooth and creamy after each addition.
11. Stir in Cream, Worcestershire, and Mustard: Once all the vegetable broth is incorporated and the gravy is smooth, slowly stir in the vegan cream, vegan Worcestershire sauce, and Dijon mustard. Whisk everything together until well combined and the gravy is creamy and smooth.
12. Season the Gravy: Season the gravy with salt and pepper to taste. Start with a pinch of each and taste. Adjust seasoning as needed until the gravy is perfectly balanced to your liking. Remember that the meatballs will also add some salt to the overall dish.
13. Add Meatballs to Gravy: Gently add the browned meatballs back to the skillet with the gravy. Make sure the meatballs are mostly submerged in the gravy.
14. Simmer to Finish Cooking: Reduce the heat to low and simmer the meatballs in the gravy, uncovered, for 10 minutes. Stir occasionally to ensure the meatballs are evenly coated in the gravy and to prevent sticking. Simmering allows the meatballs to cook through completely and absorb the delicious gravy flavors.
15. Serve and Enjoy! After simmering for 10 minutes, the Vegan Swedish Meatballs are ready to serve! Serve them hot over vegan mashed potatoes or cooked pasta. Garnish with fresh parsley or chopped dill for a touch of freshness and visual appeal, if desired. Enjoy your comforting and flavorful vegan Swedish Meatball feast!

Nutrition Facts

(Estimated, per serving, assuming 6 servings)

• Servings: 6 servings
• Calories: Approximately 450-550 calories per serving (This is an estimate and can vary based on specific brands used and serving sizes. Vegan ground beef brands and vegan cream calories can vary. For a more precise count, use a nutrition calculator with the specific brands you use.)

Note: This calorie estimate is for the meatballs and gravy only. It does not include the calories for mashed potatoes or pasta. Adding mashed potatoes or pasta will significantly increase the calorie count per serving. Vegan mashed potatoes can add approximately 200-300 calories per serving, and pasta can add approximately 200-400 calories per serving, depending on portion size and type.

Preparation Time

This recipe is perfect for a weeknight meal as it comes together relatively quickly:

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

This timeframe makes it a great option when you want a comforting and flavorful meal without spending hours in the kitchen. The majority of the time is spent in the hands-on preparation and cooking stages, making it an engaging and rewarding cooking experience.

How to Serve

Vegan Swedish Meatballs are incredibly versatile and can be served with a variety of delicious accompaniments. Here are some classic and creative serving suggestions:

• Classic Mashed Potatoes: The quintessential pairing! Creamy vegan mashed potatoes are the perfect base for soaking up the rich gravy and complementing the savory meatballs.
• Cooked Pasta: Egg noodles, fettuccine, or penne pasta are excellent choices. Toss the cooked pasta with a little vegan butter or olive oil and then ladle the meatballs and gravy over the top.
• Polenta: Creamy polenta provides a comforting and gluten-free alternative to mashed potatoes. The smooth texture of polenta pairs beautifully with the savory meatballs and gravy.
• Rice: Fluffy cooked rice, such as basmati or jasmine rice, is another great option for serving with vegan Swedish meatballs. It’s a lighter alternative to mashed potatoes or pasta.
• Crusty Bread: Serve with slices of crusty bread or baguette for dipping into the delicious gravy. Sourdough or a hearty country loaf would be particularly good.
• Lingonberry Jam: For a truly authentic Swedish experience, serve with a dollop of lingonberry jam or cranberry sauce. The tartness of the berries cuts through the richness of the gravy and adds a traditional Swedish flavor element.
• Side Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the meatballs and gravy.
• Steamed Vegetables: Steamed broccoli, green beans, or asparagus are healthy and delicious side dishes that complement the meatballs and gravy.

Additional Tips for Perfect Vegan Swedish Meatballs

Elevate your vegan Swedish meatball game with these helpful tips:

1. Chill the Meatball Mixture: After mixing the meatball ingredients, chilling the mixture in the refrigerator for 15-20 minutes can make them easier to roll and help them hold their shape better during cooking. This is especially helpful if your kitchen is warm or the mixture feels a bit soft.
2. Don’t Overcrowd the Pan: When browning the meatballs, make sure not to overcrowd the skillet. Overcrowding will lower the pan temperature and cause the meatballs to steam instead of brown, resulting in a less flavorful and less desirable texture. Cook in batches for best browning.
3. Brown the Meatballs Well: Browning the meatballs properly is crucial for developing flavor. Don’t rush this step! Aim for a nice golden-brown crust on all sides. This caramelization adds depth and richness to the overall dish.
4. Adjust Seasoning to Taste: Taste the gravy throughout the cooking process and adjust the seasoning (salt, pepper, Dijon mustard, Worcestershire sauce) to your liking. Everyone’s taste preferences are different, so don’t be afraid to customize the flavors to your personal preference.
5. Make-Ahead Gravy: The gravy can be made ahead of time and stored in the refrigerator for up to 2-3 days. Simply reheat it gently on the stovetop before adding the cooked meatballs. This can save time on busy weeknights. You can also make the meatballs ahead and store them cooked or uncooked (rolled, ready to cook) in the refrigerator for up to 24 hours. If cooking from chilled, you may need to add a few extra minutes to the simmering time to ensure they are heated through.

FAQ Section: Ingredients

Q1: Can I substitute regular breadcrumbs for panko breadcrumbs?

A: Yes, you can substitute regular breadcrumbs for panko breadcrumbs, but panko will provide a lighter and airier texture to the meatballs. Regular breadcrumbs are finer and will result in a denser meatball. If using regular breadcrumbs, you might want to use slightly less (start with 3 tablespoons instead of 1/4 cup) as they absorb moisture differently.

Q2: I don’t have soy milk. Can I use another type of plant milk?

A: Absolutely! You can use other unsweetened plant milks like almond milk, oat milk, cashew milk, or even unsweetened rice milk. Soy milk is recommended for its neutral flavor and slightly higher protein content, but other plant milks will work well to moisten the meatballs. Avoid using sweetened or flavored plant milks as they can alter the taste of the recipe.

Q3: Can I use coconut milk instead of vegan cream in the gravy?

A: Yes, you can use full-fat coconut milk from a can as a substitute for vegan cream. However, be aware that it will impart a slight coconut flavor to the gravy. To minimize the coconut flavor, refrigerate the can of coconut milk overnight and use only the thick cream at the top, leaving the watery liquid behind. For a more neutral flavor, unsweetened cashew cream or store-bought vegan cream are better options.

Q4: Is there a gluten-free option for the flour in the gravy?

A: Yes! To make the gravy gluten-free, you can substitute all-purpose flour with a gluten-free all-purpose flour blend. Make sure it’s a blend that is designed for baking and cooking and contains xanthan gum or guar gum for binding. You can also use cornstarch or arrowroot starch as a thickener. For cornstarch or arrowroot, skip the roux step and whisk 2 tablespoons of cornstarch or arrowroot starch with a little cold water to create a slurry. Add this slurry to the gravy after the broth and simmer until thickened.

Q5: What if I don’t have vegan Worcestershire sauce? Can I still make the gravy?

A: While vegan Worcestershire sauce adds a significant depth of flavor to the gravy, you can still make a delicious gravy without it. If you don’t have it on hand, you can try adding a splash of soy sauce or tamari for umami, and a tiny pinch of smoked paprika for a hint of smokiness. You could also add a little extra Dijon mustard and a squeeze of lemon juice to brighten the flavors. Vegan Worcestershire sauce is highly recommended for the most authentic flavor, but these substitutes can help in a pinch.

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