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Vegan Swedish meatballs in gravy in a black cast-iron skillet on a white board.

Vegan Swedish Meatballs

Meaty, savory, vegan Swedish meatballs with the perfect texture and flavor. You'll never guess that these are vegan! 
5 from 2 votes
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Course: Appetizer, Entree, Main Course
Cuisine: Swedish, Vegan
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 327kcal
Author: Linda & Alex

Ingredients

  • 2 cups whole soy curls pulse in food processor until it looks like a mixture of sand and small pebbles.
  • 1 ½ tablespoon Better Than Bouillon No Beef Broth plus 4 cups boiling water
  • 2 tablespoon ground flax seed plus 5 tablespoon water
  • 1 small onion finely diced
  • ½ cup breadcrumbs
  • ½ cup cornmeal
  • ¼ teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon garlic powder
  • 2 teaspoon dried parsley
  • ½ tablespoon extra-virgin olive oil
  • Salt and pepper to taste
  • 1 tablespoon vegan Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 3 tablespoon vegan butter

For the Gravy

  • 2 tablespoon vegan butter
  • cup flour
  • Reserved beef broth
  • 1 cup soy creamer

Topping

  • Fresh parsley chopped

Instructions

SEE NOTE BELOW REGARDING FLAVOR

  • Pulse the soy curls in your food processor until they look like crumbles.
  • Stir the boiling water into the bouillon until it’s dark brown in color and add to the pulsed soy curls. Let soak for 10 minutes
  • Stir the flax seed and water together in a small dish until it’s thick. Let sit
  • Drain (reserve the broth in a small bowl) and press the excess liquid out. Put the soy curls into a large mixing bowl.
  • Add the breadcrumbs, cornmeal, spices, onion, Worcestershire sauce, Dijon mustard, olive oil, and flax egg to the soy curls and mix until totally combined. For best results, use your hands to knead the mixture until it's completely combined and sticks together. Roll by 1 to 2 tablespoon into balls.
  • Melt 4 tablespoon butter on medium heat in a large skillet. When the butter is melted, add the meatballs and cook for a few minutes on each side until golden brown. Remove the meatballs from the pan and add the remaining 2 tablespoon of butter and melt. When the butter is melted, whisk in the flour and continue to whisk until it’s a golden brown.
  • Add the reserved beef broth and whisk until it’s smooth and creamy. Approximately 3 minutes. Add the cream and whisk well. Add the meatballs back into the pan and serve.
  • Sprinkle with chopped parsley.

Notes

NUTRITION DISCLAIMER
 
NOTE: SCANDINAVIAN FOOD IS TYPICALLY VERY BLAND.
I tried to stay true to the flavor of authentic Swedish meatballs. If you prefer a lot of spice, feel free to play around with the spice measurements. 

Nutrition

Calories: 327kcal | Carbohydrates: 33g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 958mg | Potassium: 279mg | Fiber: 4g | Sugar: 7g | Vitamin A: 445IU | Vitamin C: 1.9mg | Calcium: 40mg | Iron: 3mg
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