Vegan Swedish Meatballs & Gravy is a savory delight, replacing traditional meat with a flavorful blend of plant-based ingredients, like lentils, mushrooms, and oats. The meatballs are perfectly seasoned and served with a rich and creamy vegan gravy, creating a comforting dish that captures the essence of the classic Swedish favorite. This cruelty-free rendition demonstrates the versatility of plant-based cooking, offering a satisfying and delicious alternative to traditional meatballs without compromising on taste or texture.
Ingredients:
- Plant-based ground meat- not precooked (approx 12-15 oz)
- 1 cup cooked brown rice
- 1/2 cup minced yellow onion
- 1/4 cup finely chopped parsley
- 2 cloves of garlic minced
- 1 tsp vegan Worcestershire sauce
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 1/2 tsp kosher salt
For the Gravy:
- 3 T vegan butter
- 3 T flour
- 2 1/2 cups vegan beef broth
- 1/2 cup coconut milk ( sub plant-based milk)
- 1 tsp vegan Worcestershire sauce, s/p to taste
Instructions:
- In a large mixing bowl, combine brown rice & seasoning. Then add plant based meat, combine well.
- Form meatballs using hands or cookie scoop (approx 1 1/2 T each). Place on parchment paper. Makes approx 22- 24 ct.
- In a large non-stick pan over med/high heat, drizzle oil, & cook meatballs till the outside forms a brown crust, firms up & there is no red/pink inside the meatballs (approx 6-8min) I cooked mine in 2 batches. Set aside.
- To make the gravy, using the same pan, over med heat melt butter, then add flour, whisk till it forms a paste, & flour cooks & turns golden brown.
- Slowly add 1 cup broth while stirring to make a thick sauce. Then add the remaining broth, bring to a boil then simmer.
- Add coconut milk & Worcestershire sauce. Stir & cook till sauce has thickened. Add meatballs & cooked till warmed through.
- Serve with noodles, mash potatoes, or all by themselves.
