Vegan Swedish Meatballs

Vegan Swedish Meatballs


Vegan Swedish Meatballs & Gr

Indulge in the sumptuous flavors of a plant-based culinary masterpiece with our Vegan Swedish Meatballs and Gravy recipe. This dish not only caters to the growing demand for vegan alternatives but also promises a delightful fusion of textures and aromas. Crafted with wholesome ingredients, these meatballs are a testament to the versatility and creativity of plant-based cuisine.

Vegan Swedish Meatballs: To create the savory vegan meatballs, a blend of cooked lentils and quinoa forms the hearty base, providing a protein-packed foundation. Infused with aromatic herbs such as thyme and rosemary, and complemented by the umami richness of soy sauce and Dijon mustard, these meatballs boast a nuanced flavor profile. The addition of a flax egg ensures a cohesive texture, while breadcrumbs contribute to the perfect balance of tenderness and crispiness.

Gravy Excellence: Elevating this dish to gourmet status is the luscious vegan gravy that envelops the meatballs. A velvety mixture of vegan butter and flour forms the roux, serving as the backbone of the gravy’s luxurious consistency. Enhanced with vegetable broth, soy sauce, and Dijon mustard, the gravy not only complements the meatballs but also stands as a savory masterpiece on its own. This rich concoction is a testament to the culinary ingenuity of plant-based cooking.

Cooking Mastery: Creating this culinary masterpiece is a straightforward yet rewarding process. The meatballs are meticulously shaped and pan-fried to golden perfection, ensuring a delightful crunch in every bite. The vegan gravy, prepared with precision, seamlessly brings together the flavors, creating a cohesive and satisfying dining experience. The result is a plate that not only delights the taste buds but also captivates the senses with its enticing aroma.

Versatile Serving Suggestions: This Vegan Swedish Meatballs with Gravy recipe offers versatility in serving options. Whether paired with velvety mashed potatoes, nestled atop a bed of pasta, or served alongside steamed rice, the dish adapts effortlessly to various preferences. Garnished with a sprinkle of fresh parsley, each serving is a visual feast, tempting both vegans and non-vegans alike.

Conclusion: In conclusion, our Gourmet Delight: Vegan Swedish Meatballs with Savory Gravy recipe is a celebration of plant-based indulgence. From the meticulously crafted meatballs to the velvety gravy, this dish embodies the sophistication and richness of vegan gastronomy. Elevate your dining experience with this culinary masterpiece that redefines the possibilities of vegan comfort food.

Vegan Swedish Meatballs & Gravy


For the meatballs:

  • 1 cup cooked lentils (green or brown)
  • 1 cup cooked quinoa
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs (use gluten-free breadcrumbs if needed)
  • 2 tablespoons ground flaxseeds mixed with 6 tablespoons water (flax egg)
  • 1 teaspoon soy sauce or tamari
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • Olive oil for frying

For the gravy:

  • 2 tablespoons vegan butter
  • 3 tablespoons all-purpose flour (or use a gluten-free flour blend)
  • 2 cups vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste


  1. In a large bowl, combine the cooked lentils, quinoa, chopped onion, minced garlic, breadcrumbs, flax egg, soy sauce, Dijon mustard, thyme, rosemary, salt, and pepper. Mix well until all ingredients are evenly combined.
  2. Shape the mixture into small meatballs, about 1 inch in diameter.
  3. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, turning gently to avoid breaking them. This should take about 10-12 minutes.
  4. Remove the meatballs from the skillet and set them aside.
  5. In the same skillet, add vegan butter for the gravy. Once melted, whisk in the flour to create a roux. Cook for 2-3 minutes, stirring constantly.
  6. Slowly add the vegetable broth, soy sauce, Dijon mustard, salt, and pepper to the roux, whisking continuously to avoid lumps. Bring the mixture to a simmer and let it cook until the gravy thickens.
  7. Add the cooked meatballs to the gravy, simmer for an additional 5-7 minutes until the meatballs are heated through and coated with the gravy.
  8. Serve the vegan Swedish meatballs over mashed potatoes, pasta, or rice. Garnish with fresh parsley if desired.