| |

Vegan Swedish Meatballs

As an Amazon Associate I earn from qualifying purchases.

Let’s VEGANIZE a childhood classic: Vegan Swedish Meatballs! Saucy, meaty and super dang good!

These Vegan Swedish Meatballs are so dang comforting and delicious. And seeing that I live near an Ikea I can confidently say they are better than what you’d get there. Don’t get me wrong, I like the ones from Ikea too, but these are the Eames to Ikea’s, well Ikea!

They are super easy to throw together as well! And you can make enough for leftovers to eat throughout the week. You can eat these with pasta, Mashed Potatoes, or make a Swedish Meatball Sub! Either way, you’re winning!

ingredients for vegan swedish meatballs

Meatballs – Traditional Swedish meatballs use a combination of beef and pork. So for mine I used half Impossible meat and half Beyond Sausages. Feel free to do whatever combination you want.

You can also make some Vegan Meatballs from scratch too! I would just add in the allspice and nutmeg since that’s part of what makes these unique.

Aside from that, we will be adding in some common meatball ingredients, such as shallots and garlic, parsley and some binders like breadcrumbs and plant milk.

The Gravy – Now one thing that’s unique to this dish is the addition of sour cream to the gravy. You can use store-bought vegan sour cream or you can make a cashew cream. Either one works great!

We’ll also be adding in a little dijon mustard to the gravy, but other than that, it’s a pretty standard roux and broth gravy!

how to make vegan swedish meatballs

In a bowl, combine all the ingredients for the meatballs and mix with your hands or a spatula (I find hands are the best and it’s fun!)

Take about 1 oz. of the meatball mixture and roll into a ball. I used a heaping tablespoon to make sure they were all the same size.

When all meatballs are rolled, add some oil to a pan over medium heat. Once oil is heated, add the meatballs and brown them on all sides.

After meatballs have browned, remove from the pan and set aside.

In the same pan let’s make the gravy. Add the vegan butter and melt. Once melted, whisk in the flour a tablespoon at a time to form the roux. Cook for a minute or so.

Add the beefless or veggie broth slowly, about 1/2 cup at a time, whisking the entire time to combine and avoid lumps. Repeat until all the broth is whisked in.

Then add the soy sauce, Dijon mustard, and finally the sour / cashew cream. Adjust to taste.

Serve with pasta, Mashed Potatoes or on a hoagie roll!

Storage

Save any leftovers in the fridge for 3 – 4 days. The gravy may need some extra broth or plant milk to thin it out when reheating. I suggest keeping the meatballs and gravy stored separately. Some folks have reported that the meatballs get soft and mush if left in the gravy for too long, so keep them separate until you eat them.

more holiday & comforting recipes

Recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please check out my Amazon Storefront!

Vegan Swedish Meatballs

Thee Burger Dude
4.50 from 20 votes
Servings 4 – 5 Servings

Ingredients
  

Meatballs

  • 8 oz. plant-based meat like Impossible or Beyond
  • 8 oz. plant-based sausage crumbled
  • 1/4 cup unsweetened plant milk
  • 1/3 cup breadcrumbs
  • 2 Tbsp chopped parsley
  • 1 small shallot finely chopped
  • 3 – 4 cloves garlic minced
  • 2 Tbsp nutritional yeast
  • 1/2 tsp paprika
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp white pepper
  • Salt and pepper to taste
  • More parsley for garnish

Gravy

  • 1/4 cup vegan butter
  • 5 Tbsp flour
  • 2 cups beefless broth or veggie broth
  • 1/4 cup vegan sour cream or cashew cream
  • 2 tsp soy sauce
  • 2 tsp vegan worcestershire
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Cashew Cream

  • 1/2 cup cashews
  • 1 cup unsweetened plant milk
  • 1 tsp lemon juice more to taste
  • Salt to taste

Instructions
 

Cashew Cream

  • Soak your cashews in boiling water for 10 minutes.
  • Drain and blend your soaked cashews and the rest of the ingredients for the cashew cream in a high speed blender. Adjust salt and lemon juice to taste.

Meatballs

  • In a bowl, combine all the ingredients for the meatballs and mix with your hands or a spatula (I find hands are the best and it's fun!)
  • Take about 1 oz. of the meatball mixture and roll into a ball. I used a scooper to make sure they were all the same size.
  • When all meatballs are rolled, add some oil to a pan over medium heat. Once oil is heated, add the meatballs and brown them on all sides.
  • After meatballs have browned, remove from the pan and set aside.

Gravy

  • In the same pan let's make the gravy. Add the vegan butter and melt. Once melted, whisk in the flour a tablespoon at a time to form the roux. Cook for a minute or so.
  • Add the beefless or veggie broth slowly, about 1/2 cup at a time, whisking the entire time to combine and avoid lumps. Repeat until all the broth is whisked in.
  • Then add the soy sauce, Dijon mustard, worcestershire, and vegan sour / cashew cream. Adjust to taste.
  • Drizzle as much gravy as you like over the meatballs and serve with pasta, mashed potatoes or on a hoagie roll!
  • ENJOY!

Notes

Some folks have reported that the meatballs get soft and mush if left in the gravy for too long, so I suggest keeping them separate until you eat them!
Keyword vegan swedish meatballs
Tried this recipe?Let us know how it was!

Similar Posts

8 Comments

  1. I made the Swedish meatballs with the cashew cream, and it was absolutely delicious would totally make it again and it was a hit with my family.

  2. Wow, just made this and it was incredible. My IKEA-meatball obsessed husband loved it. Thanks for a great recipe!

  3. So tasty! I made this with Impossible beef/sausage and it was a huge hit at my Hygge party! I ended up not putting the milk in the meatballs, didn’t seem to need it.

    Had to make a second batch today for my fiance because he liked it so much yesterday!

  4. Hi!!! I made this for dinner but I took a shortcut and used impossible meatballs. I have bronchitis and didn’t have the energy to do the meatballs also. The gravy is absolutely delicious!!! I used vegan sour cream. I will make this again when I’m feeling better and actually make the meatballs! Thanks for an awesome recipe!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating