Vegan Swedish Meatballs
These Vegan Swedish Meatballs are tender, savory lentil and mushroom balls served in a rich and creamy dairy-free gravy that rivals the classic IKEA original. This vegan recipe is pure comfort food that proves plant-based cooking can be every bit as indulgent and satisfying as traditional dishes.
Savory lentil and mushroom meatballs in a luxuriously creamy vegan gravy served over mashed potatoes or egg-free noodles.
Nutrition per serving
Ingredients
meatballs
gravy
Instructions
Make the Meatball Mixture
Mash the cooked lentils in a large bowl until mostly smooth with some texture remaining. Add the finely chopped mushrooms, breadcrumbs, salt, pepper, and a pinch of allspice and nutmeg. Mix until the mixture comes together and can be shaped without falling apart.
Shape and Brown the Meatballs
Roll the mixture into golf ball-sized balls, you should get about 16 to 18 meatballs. Heat a skillet over medium-high heat with a tablespoon of oil and brown the meatballs in batches for about 6 minutes turning to get color on all sides.
Make the Gravy Base
In the same skillet whisk the flour into a tablespoon of vegan butter over medium heat and cook for 1 minute. Gradually whisk in the vegetable broth making sure no lumps form then stir in the coconut milk and Dijon mustard.
Simmer Together
Bring the gravy to a gentle simmer and add the browned meatballs back to the pan. Cook for 10 minutes until the gravy has thickened to a silky sauce consistency and the meatballs are heated through and have absorbed the flavors.
Serve
Serve the meatballs and gravy over creamy mashed potatoes or cooked egg-free noodles. Garnish with fresh dill and a spoonful of lingonberry jam on the side for an authentic Swedish experience.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.