Vegan Swedish Meatballs & Gravy
If you're looking for vegan comfort food, look no further! These vegan Swedish meatballs are meaty and flavorful. The gravy is creamy and rich. Serve over a bed of whipped mashed potatoes or noodles for a plant-based meal that is loved by kids and grown-ups alike.
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Servings: 6
Calories: 365kcal
Ingredients
For the Meatballs:
- 5 tbsp olive oil, divided plus more for coating
- 1 small onion, diced
- 12 oz crimini mushrooms, diced small
- 15 oz black beans, drained and rinsed
- ⅓ cup vital wheat gluten
- ¼ cup nutritional yeast, optional
- 3 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tbsp vegan Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp ground black pepper
- 3 cups veggie ground*, thawed if frozen
For the Gravy:
- ½ cup raw cashew pieces**
- 2 ½ cups vegan beef flavored soup stock
- 1 tbsp miso paste
- 2 tsp vegan Worcestershire sauce
- 1 tsp vegan butter
- 1 tsp prepared mustard
- fresh dill or parsley to serve, if desired
Instructions
For the Meatballs:
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a large cast iron or non-stick skillet, heat 2 tbsp of olive oil over medium heat. Add in the diced onions, and cook until translucent and soft, about 5-6 minutes.
- Place the cooked onions in the food processor with the black beans. Blend on high until a paste has formed. Add in the gluten and blend on high for a few minutes. A ball may form - stop the machine occasionally and break it up. Add in the nutritional yeast, tomato paste, Worcestershire sauce, soy sauce, thyme, oregano and black pepper. Blend again for a few minutes to work the gluten. Leave the mixture in the food processor to rest while you cook the mushrooms.
- Return the skillet to the stove and add in 3 tbsp of olive oil over medium-high heat. Add in the diced mushrooms, and cook until soft with some golden edges. This should take 8-10 minutes.
- Add the mushrooms to the food processor and pulse a few times to blend the mushrooms in. Don't over process - you want the little pieces of mushrooms in tact for texture.
- Place the mixture in a large bowl, and add the veggie ground. Mix well with a spatula or your hands. Knead/squeeze the mixture for 2 minutes to work the gluten. Using a 1.5 tbsp scoop, roll the mixture into balls and place on the baking sheet. You should get about 60 balls. Leave about an inch between the balls. Brush gently with olive oil and bake for 15 minutes in the preheated oven. Flip the balls, brush with oil and bake another 12 minutes. Let the meatballs rest on the baking sheet for a few minutes before serving.
For the Gravy:
- Combine all of the ingredients EXCEPT for the vegan butter and prepared mustard in a high-powered blender. Blend on high until the mixture is smooth and silky when rubbed between your fingers.
- Pour the gravy into a medium sized pot. Over medium heat, bring the gravy to a simmer. Keep an eye on it so it doesn't boil over. Simmer for 6-8 minutes, or until the gravy has thickened enough to coat a spoon. Turn off the heat and whisk in the vegan butter and prepared mustard.
To Serve:
- Serve the meatballs warm over mashed potatoes and top with gravy. Garnish with fresh dill or parsley, as desired.
Nutrition Info:
Calories: 365kcal | Carbohydrates: 33g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Sodium: 1411mg | Potassium: 823mg | Fiber: 10g | Sugar: 6g | Vitamin A: 360IU | Vitamin C: 5.7mg | Calcium: 62mg | Iron: 5.9mg
Notes:
*If you don't have a high-powered blender, either simmer the cashews in water for 10 minutes, or soak them in water for 8 hours. Drain and use.
**I prefer vegan ground (eg. Gardein or Yves), but you can also use TVP (textured soy protein.) Re-hydrate the TVP in vegan beef flavored soup stock . Ensure all stock is absorbed, or drained before using in the recipe.
*** Do not store leftover meatballs and gravy in the same container. The meatballs will absorb the moisture and fall apart.
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