Vegan Swedish Meatballs

 

Warmly spiced, meaty vegan meatballs smothered in a rich and ultra-creamy vegan gravy — the ultimate plant-based comfort food inspired by the classic IKEA favourite. Serve over mashed potatoes or pasta.

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4 (makes ~20–24 meatballs)

---

Ingredients

Meatballs:

• 450g vegan ground meat (Beyond Meat or similar)
• ½ cup panko breadcrumbs
• ¼ cup full-fat coconut milk
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tsp dijon mustard
• 1 tsp vegan Worcestershire sauce
• ½ tsp allspice
• ¼ tsp ground nutmeg
• ¼ tsp black pepper

Gravy:

• 2 tbsp vegan butter
• 3 tbsp all-purpose flour
• 2 cups vegetable broth
• ½ cup vegan cooking cream or full-fat coconut milk
• 1 tsp soy sauce

To serve:

• Mashed potatoes or cooked pasta

---

Instructions

1. Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper. In a large bowl, combine breadcrumbs and coconut milk and let sit for 1 minute.
2. Add vegan ground meat, onion, garlic, parsley, dijon, Worcestershire, allspice, nutmeg, and pepper. Mix with your hands until fully combined.
3. Scoop heaping tablespoons of the mixture and roll into balls (about 1.5 tbsp each). Place on the baking sheet with space between each — you should get about 20–24 meatballs.
4. Bake for 20–25 minutes, turning halfway through, until browned and firm.
5. In a large skillet over medium heat, melt vegan butter. Whisk in flour to form a smooth paste. Cook for 1 minute, whisking constantly.
6. Gradually pour in vegetable broth while whisking to avoid lumps. Stir in vegan cream and soy sauce. Simmer for about 5 minutes until the gravy thickens.
7. Add baked meatballs to the gravy and heat through for 1–2 minutes. Serve hot over mashed potatoes or pasta, garnished with fresh parsley.

---

Notes

• Substitute with homemade lentil meatballs — swap Italian seasoning for allspice and nutmeg.
• Vegan cream alternatives: cashew cream, oat cream, or any high-fat plant milk. Avoid thin carton milks as they may split.
• Store meatballs and gravy separately in the fridge for up to 4 days.
• Freeze meatballs (before adding to gravy) for up to 3 months.
• Serve with lingonberry jam on the side for a traditional Swedish-style experience.

Hungry for more? 🌱 

Get 200+ done-for-you vegan recipes in 

The Complete Plant Based Recipe Cookbook