Description
This Vegan Swedish Meatballs recipe offers a delicious plant-based twist on the classic comfort food. Made with vegan ground beef, aromatic spices, and a creamy vegan gravy, these meatballs are perfect served over mashed potatoes or pasta for a hearty, flavorful meal that’s entirely dairy-free and egg-free.
Ingredients
Meatballs
- 2 cloves garlic, minced
- 1/3 cup unsweetened soy milk or other plant milk
- 1/4 cup panko breadcrumbs
- 1 tablespoon ground flaxseeds
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 16 ounces vegan ground beef (Beyond or Impossible)
- 2 tablespoons olive oil
Gravy
- 4 tablespoons vegan butter
- 4 tablespoons all-purpose flour
- 2 cups vegetable broth (no chicken broth recommended)
- 1/2 cup vegan cream, unsweetened
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
For Serving
- Vegan mashed potatoes OR 12 ounces cooked pasta
Instructions
- Mix Ingredients: In a large bowl, combine all meatball ingredients including the minced garlic, plant milk, panko breadcrumbs, ground flaxseeds, spices, salt, and vegan ground beef. Mix thoroughly with a large spoon until the mixture is well combined.
- Roll Meatballs: Shape the mixture into 1 1/2 tablespoon-sized balls. Place them on a plate, preparing to cook.
- Cook Meatballs: Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, taking care not to overcrowd the pan. Cook each meatball for about 1 minute per side, turning with a spoon or fork until all sides are browned and cooked through. Add more oil or adjust heat as needed to prevent burning. Set cooked meatballs aside.
- Make the Gravy: In the same skillet, melt vegan butter over medium heat. When bubbling, sprinkle in the flour and stir continuously for about 30 seconds to form a roux. Gradually pour in the vegetable broth, stirring constantly to avoid lumps. After all broth is incorporated, slowly whisk in vegan cream, vegan Worcestershire sauce, and Dijon mustard until the gravy is smooth and creamy. Season with salt and pepper to taste.
- Add Meatballs to Gravy: Return the browned meatballs to the skillet with the gravy. Simmer uncovered on low heat for 10 minutes, stirring occasionally to coat the meatballs well and allow flavors to meld.
- Serve: Serve the vegan Swedish meatballs over vegan mashed potatoes or cooked pasta for a comforting, satisfying meal.
Notes
- Use plant-based milk such as soy or oat milk for best texture in meatballs.
- Panko breadcrumbs help bind the meatballs and add a light texture; regular breadcrumbs can be used if panko is unavailable.
- Adjust seasoning in gravy to taste—some vegan Worcestershire sauces vary in saltiness.
- For a gluten-free variation, use gluten-free breadcrumbs and flour alternative for the gravy.
- These meatballs can be made ahead and gently reheated in the gravy before serving.
