Jump to Recipe Print RecipeAs I whisked the creamy gravy, the savory aroma of my Vegan Swedish Meatballs filled the kitchen, transporting me to a cozy Swedish café. This delightful twist on classic Köttbullar uses hearty lentils to deliver a satisfying texture packed with plant-based protein—perfect for anyone yearning to elevate their comfort food game. Not only are these meatballs hearty and wholesome, but they also cater to various dietary needs with gluten-free and soy-free options. Whether you’re preparing a comforting family meal or looking to impress friends at your next gathering, these flavorful meatballs are a crowd-pleaser that even non-vegans will adore. Curious about how to bring this Scandinavian delight to your dinner table? Let’s dive in! Why are these Vegan Swedish Meatballs special? Rich, Hearty Flavor: The use of lentils provides an earthy, meaty essence that satisfies hearty cravings without sacrificing taste. Creamy Gravy: The luscious vegan gravy doubles down on comfort and creates a perfect harmony with the meatballs, making each bite a revelation. Versatile Serving Options: Enjoy them over pasta, rice, or even spiralized veggies—these meatballs adapt beautifully to your meal of choice. Diet-Friendly Appeal: They’re not just delicious; these Vegan Swedish Meatballs are also gluten-free and soy-free, making them suitable for various dietary preferences. Meal Prep Dream: With simple preparation steps, you can make these in advance, ensuring a nutritious, ready-to-eat meal any day of the week. Crowd-Pleasing: Impress both vegan aficionados and omnivores alike at any gathering; these meatballs are destined to become a favorite! Consider pairing with sides like Baked Turkey Meatballs for variety. Vegan Swedish Meatballs Ingredients For the Meatballs • Dry Lentils (green or brown) – Provides the base protein and texture for the vegan Swedish meatballs. Avoid using canned lentils as they may lead to mushy results. • Water – Necessary for cooking lentils until soft. • Oil – Used for sautéing onions; substitute with vegetable broth for oil-free cooking. • Onion – Adds a rich flavor and moisture; shallots or leeks can be used for a different taste. • Garlic – Contributes depth of flavor; adjust to your preference. • Mushrooms – Introduces an earthy flavor, mimicking a meaty texture; cremini or button varieties work wonderfully. • Cumin – Adds warmth and depth to the meatballs; coriander or smoked paprika can be swapped in for a different profile. • Rolled Oats – Acts as a binder; make sure to use gluten-free oats if required. • Fresh Parsley – Offers a burst of freshness; feel free to use dried herbs if that’s what you have on hand. • Soy Sauce/Tamari – Supplies umami and seasoning; for gluten-free, opt for tamari. • Salt & Black Pepper – Essential for seasoning; taste and adjust as needed. For the Gravy • Vegetable Broth – Serves as the flavor-enhancing base for the gravy. • Light Coconut Milk/Other Non-Dairy Milk – Infuses creaminess; unsweetened almond or oat milk are also great alternatives. • Dijon Mustard – Adds a tangy kick; you can omit it if you prefer a milder taste. • Garlic Powder & Onion Powder – Elevate the savory notes; fresh garlic/onion can be substituted if you desire. • Cornstarch – Thickens the gravy; arrowroot flour is a good substitute if needed. Step‑by‑Step Instructions for Vegan Swedish Meatballs Step 1: Cook the Lentils Start by rinsing 1 cup of dry lentils under cold water. In a medium saucepan, combine the lentils with 1.5 cups of water and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside to cool slightly. Step 2: Sauté the Aromatics While the lentils are cooking, heat 1 tablespoon of oil in a large skillet over medium heat. Add 1 diced onion and sauté until it becomes translucent, about 5 minutes. Then, stir in 2 minced garlic cloves and 1 cup of chopped mushrooms. Cook for an additional 5-7 minutes until the mushrooms are tender and have released their moisture, creating a fragrant base for your Vegan Swedish Meatballs. Step 3: Prepare the Meatball Mixture In a food processor, pulse 1 cup of rolled oats until they resemble a coarse flour. Add the cooked lentils, sautéed onion and mushroom mixture, ¼ cup of fresh parsley, 2 tablespoons of soy sauce or tamari, along with salt and black pepper to taste. Process gently until just combined, maintaining some texture; you don’t want a puréed mixture. Step 4: Let the Mixture Rest Transfer the lentil mixture to a bowl and let it rest for about 10 minutes at room temperature. Alternatively, refrigerate it for up to overnight. This resting period allows the oats to absorb moisture and helps the mixture bind together, making it easier to form into meatballs. Step 5: Preheat the Oven and Form Meatballs Preheat your oven to 350°F (175°C). With wet hands to prevent sticking, scoop out portions of the lentil mixture and roll them into balls about 1-1.5 inches in diameter. Place the formed meatballs onto a parchment-lined baking sheet, ensuring they have enough space to bake evenly. Step 6: Bake the Meatballs Brush the tops of the meatballs lightly with oil for a golden finish. Bake in the preheated oven for 25-30 minutes, flipping halfway through for even cooking. The meatballs should be firm and slightly crispy on the outside, achieving that appetizing texture reminiscent of traditional Swedish meatballs. Step 7: Make the Gravy While the meatballs are baking, prepare the creamy gravy. In a medium saucepan, combine 2 cups of vegetable broth, ¾ cup of light coconut milk (or another non-dairy option), 1 tablespoon of Dijon mustard, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Bring this combination to a boil over medium-high heat, stirring occasionally. Step 8: Thicken the Gravy In a separate small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Once the gravy is boiling, stir in the cornstarch mixture and reduce the heat to medium-low. Simmer for a few minutes until the gravy thickens to your desired consistency, stirring frequently to prevent lumping. Step 9: Serve and Enjoy Once the Vegan Swedish Meatballs are out of the oven, serve them generously drizzled with the creamy gravy. They pair beautifully with pasta, rice, or mashed potatoes for a hearty meal—it’s an inviting dish that promises comfort and satisfaction to all who try it. How to Store and Freeze Vegan Swedish Meatballs Fridge: Store cooked Vegan Swedish Meatballs in airtight containers for up to 4 days. Keeping them separate from the gravy will help maintain their texture. Freezer: For longer storage, freeze uncooked meatballs on a baking sheet before transferring to a freezer bag. They can last up to 1 month, ready to bake straight from the freezer. Reheating: When you’re ready to enjoy, reheat the meatballs in the oven at 350°F (175°C) for 15-20 minutes or sauté in a skillet until warmed through. Serve with gravy for an effortless meal. Make-Ahead Tip: Prepare the lentil mixture ahead of time and store it in the refrigerator overnight before forming the meatballs. It enhances the flavors and makes dinner prep even easier! What to Serve with Vegan Swedish Meatballs Elevate your dining experience with delightful accompaniments that bring out the heartwarming flavors of these plant-based meatballs. Creamy Mashed Potatoes: The buttery smoothness of mashed potatoes perfectly balances the savory richness of the meatballs and gravy. Butter Lettuce Salad: A refreshing salad with crisp lettuce and zesty vinaigrette adds a vibrant crunch that contrasts beautifully with the hearty meatballs. Roasted Brussels Sprouts: The caramelized edges of Brussels sprouts bring an earthy note and a touch of sweetness that pairs wonderfully with the dish. Quinoa Pilaf: A light, nutty quinoa pilaf with herbs complements the meatballs while adding a nutrient-dense grain option to your meal. Cranberry Sauce: A tart cranberry sauce provides a burst of flavor, cutting through the richness of the gravy and adding an unexpected twist. Steamed Asparagus: Tender, lightly steamed asparagus spears add a fresh, bright element, enhancing the overall dining experience and bringing a seasonal touch. Kladdkaka (Swedish Sticky Chocolate Cake): Cap off your meal with this rich, gooey cake—its decadence creates a satisfying conclusion to your Scandinavian feast. Red Wine: Pair your meal with a smooth, medium-bodied red wine to elevate the flavors and ambiance, enhancing your home-cooked experience. Vegan Swedish Meatballs Variations Feel free to get creative with these Vegan Swedish Meatballs and make them your own—they’re as versatile as they are delicious! Gluten-Free Pasta: Serve these meatballs over gluten-free pasta for a hearty gluten-free meal. It’s a comforting twist that keeps everyone satisfied. Spiralized Veggies: Swap out traditional carbs for spiralized zucchini or carrots. This playful alternative adds extra nutrients and a fun presentation. Fresh Herbs: Experiment by using fresh herbs like thyme or rosemary instead of parsley for a refreshing flavor change. Each herb brings its unique essence, elevating the dish. Maple Glazed: Drizzle some maple syrup over the meatballs before baking for a slightly sweet, sticky coating. This unexpected flavor boost will leave everyone reaching for seconds! Cheesy Option: Incorporate a vegan cheese alternative into the mixture for a creamy, cheesy flavor inside your meatballs. Pair it with the creamy gravy for a decadent experience. Veggie Add-Ins: Grate in some zucchini or carrots to the mixture for added nutrients and a touch of color. These veggies enhance the flavor and add moisture to the meatballs. Spicy Kick: For some heat, add crushed red pepper flakes or a dash of hot sauce to the gravy. It creates a wonderful contrast to the creamy texture. Coconut Milk Swap: Swap out the light coconut milk for cashew cream in the gravy for an ultra-rich and creamy experience. This variation is perfect for those who love a touch of indulgence. With all this flexibility, it’s easy to understand why these delicious meatballs have secured their place at any table—if you’re looking for protein-packed vegan alternatives, check out our wonderful selection of options like Baked Turkey Meatballs! Enjoy customizing this dish! Make Ahead Options These Vegan Swedish Meatballs are a meal prep superstar! You can prepare the meatball mixture and refrigerate it for up to 24 hours before baking, allowing flavors to meld beautifully. Simply follow the first five steps to create the mixture, then let it rest in the fridge. When you’re ready to enjoy, roll the mixture into balls and bake as directed. Additionally, you can make the creamy gravy in advance; just store it separately in an airtight container in the fridge for up to 3 days. Reheat the gravy gently on the stove before drizzling it over your meatballs, ensuring your dish remains just as delicious and comforting! Expert Tips for Vegan Swedish Meatballs • Texture Matters: Ensure lentils are cooked just right—tender but not mushy. Overcooked lentils can lead to a gloppy mix that doesn’t hold its shape. • Let It Rest: After mixing the ingredients, allow the lentil mixture to sit for at least 10 minutes before shaping. This resting period helps improve binding for your vegan Swedish meatballs. • Forming Meatballs: Use wet hands when rolling the mixture into balls to prevent sticking. The right size is crucial; medium-sized meatballs bake evenly and maintain their shape. • Crispness Factor: Brush the meatballs lightly with oil before baking for an appealing golden crust. Flipping them halfway guarantees an even crispiness that delights every bite. • Storage Precautions: Store the meatballs and gravy separately to keep the meatballs from becoming soggy. They’ll stay fresh in the fridge for up to four days, making meal prep a breeze! Vegan Swedish Meatballs Recipe FAQs What type of lentils should I use for the meatballs? I recommend using dry green or brown lentils as they provide the best texture for your vegan Swedish meatballs. Canned lentils can be used, but they might lead to a mushier result, which won’t hold up as well when forming the meatballs. How should I store leftover Vegan Swedish Meatballs? Store any cooked meatballs in an airtight container in the fridge for up to 4 days. To keep them fresh, it’s best to store them separately from the creamy gravy to prevent sogginess. If you notice any dark spots or unusual odors, it’s best to discard them. Can I freeze uncooked Vegan Swedish Meatballs? Absolutely! To freeze them, place the formed, uncooked meatballs on a baking sheet lined with parchment paper. Freeze for about an hour, until they are firm, then transfer to a freezer bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, bake straight from frozen at 350°F (175°C) for 30-35 minutes. What if my meatball mixture is too wet? If your mixture is too wet, try adding more rolled oats to help absorb excess moisture. You can gradually incorporate a tablespoon at a time until you achieve a consistent mixture that holds together well. Allow the mix to rest for 10 minutes to further improve binding before rolling into balls. Are these Vegan Swedish Meatballs suitable for my gluten-free diet? Yes, indeed! By using gluten-free rolled oats and tamari instead of soy sauce, you can easily make these vegan Swedish meatballs gluten-free. Always double-check your ingredient labels for any hidden gluten sources, especially with the sauces and broths. Enjoy with gluten-free pasta or enjoy them as a comforting side! Can I make these meatballs ahead of time? Definitely! You can prepare the lentil mixture ahead of time and store it in the refrigerator for up to 24 hours before forming the meatballs. This not only enhances the flavors but also streamlines your dinner prep! Then, when you’re ready, simply shape and bake as per the instructions. Savor Hearty Vegan Swedish Meatballs with Creamy Gravy Enjoyment Delight in Vegan Swedish Meatballs, a hearty and gluten-free comfort food twist on classic Köttbullar, paired with creamy gravy. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 50 minutes minsResting Time 10 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 4 meatballsCourse: DinnerCuisine: SwedishCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Meatballs1 cup Dry Lentils (green or brown) Avoid canned lentils.1.5 cups Water1 tablespoon Oil Substitute with vegetable broth for oil-free.1 medium Onion Shallots or leeks can be used.2 cloves Garlic Adjust to preference.1 cup Mushrooms Chopped; cremini or button varieties work well.1 teaspoon Cumin Can substitute with coriander or smoked paprika.1 cup Rolled Oats Use gluten-free oats if needed.¼ cup Fresh Parsley Dried herbs may be used.2 tablespoons Soy Sauce/Tamari Use tamari for gluten-free.Salt & Black Pepper to taste Essential for seasoning.For the Gravy2 cups Vegetable Broth Flavor-enhancing base.¾ cup Light Coconut Milk/Other Non-Dairy Milk Unsweetened options like almond or oat milk work.1 tablespoon Dijon Mustard Optional.1 teaspoon Garlic Powder1 teaspoon Onion Powder2 tablespoons Cornstarch Can substitute with arrowroot flour. Equipment medium saucepanlarge skilletfood processorbaking sheet Method Step-by-Step InstructionsCook the Lentils: Rinse lentils under cold water. Combine with water in a saucepan, boil, then simmer for 20 minutes until tender. Drain and cool slightly.Sauté the Aromatics: Heat oil in a skillet, add diced onion and sauté until translucent. Stir in minced garlic and chopped mushrooms, cooking until tender.Prepare the Meatball Mixture: Pulse rolled oats in a food processor. Add cooked lentils, sautéed mixture, parsley, soy sauce, salt, and pepper. Process gently until combined.Let the Mixture Rest: Transfer mixture to a bowl and rest for 10 minutes at room temperature.Preheat the Oven and Form Meatballs: Preheat oven to 350°F. Roll lentil mixture into balls and place on a parchment-lined baking sheet.Bake the Meatballs: Brush tops lightly with oil and bake for 25-30 minutes, flipping halfway through.Make the Gravy: Combine vegetable broth, coconut milk, Dijon mustard, garlic powder, and onion powder in a saucepan. Bring to a boil.Thicken the Gravy: Mix cornstarch with cold water and add to boiling gravy. Reduce heat and simmer until thickened.Serve and Enjoy: Serve meatballs drizzled with gravy, paired with pasta, rice, or mashed potatoes. Nutrition Serving: 2meatballsCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg NotesStore cooked meatballs in airtight containers for up to 4 days. Freezing uncooked meatballs on a baking sheet before transferring to a freezer bag keeps them fresh for up to 1 month. Tried this recipe?Let us know how it was!
