Vegan Swedish Meatballs

Name: Vegan Swedish Meatballs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European
Ingredients: 1 cup cooked lentils (I used canned); 1/2 yellow onion quartered; ½ cup walnuts; 2 cloves garlic minced or pressed; 1 ¼ cup vital wheat gluten (there is no substitution for this); 6 tablespoons water; 2 tablespoons soy sauce; 1 tablespoon dried parsley; 1/4 teaspoon black pepper; 1/4 teaspoon allspice; 1/4 teaspoon nutmeg; 1 tablespoon light oil (canola or vegetable oil) for frying; 3 tablespoons vegan butter; 3 tablespoons all-purpose flour; 2 cups vegan "beefless" broth or mushroom broth; 1/2 cup vegan culinary cream (or sub cashew cream or full-fat coconut milk)

5 steps

Prep:15minCook:45min

These Vegan Swedish Meatballs are so meaty, that you might just fool a meat eater! Delicious homemade seitan meatballs are covered in a rich and creamy gravy for the ultimate comfort food. These taste better than IKEA's!

Updated at: Thu, 17 Aug 2023 02:37:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories544.8 kcal (27%)

Total Fat30.2 g (43%)

Carbs33.3 g (13%)

Sugars7.1 g (8%)

Protein38.6 g (77%)

Sodium1027.3 mg (51%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the meatballs

1 cuplentils

cooked, I used canned

0.5yellow onion

quartered

½ cupwalnuts

2 clovesgarlic

minced or pressed

1 ¼ cupvital wheat gluten

there is no substitution for this

6 tablespoonswater

2 tablespoonssoy sauce

1 tablespoondried parsley

¼ teaspoonblack pepper

¼ teaspoonallspice

¼ teaspoonnutmeg

For the gravy

1 tablespoonlight oil

canola or vegetable oil, for frying

3 tablespoonsvegan butter

3 tablespoonsall-purpose flour

2 cupsvegan broth

beefless, or mushroom broth

½ cupvegan cream

culinary, or sub cashew cream or full-fat coconut milk

Instructions

Step 1

To a food processor add the lentils, onion, walnuts, and garlic and pulse until you reach a slightly crumbly paste-like texture. Add the vital wheat gluten, water, soy sauce, parsley, pepper, allspice, and nutmeg and pulse, stopping to scrape the sides as needed until combined into a crumbly dough.

Step 2

Pinch off some of the dough and roll into a vegan meatball about the size of a golf ball and set aside on a plate or dish. Repeat until all the dough is used up and you have made about 18 meatballs.

Step 3

Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the meatballs to the steamer basket, cover and steam for 25 - 30 minutes. Once the steaming is done, you can either prepare them right away (see below), or allow them to cool completely and store them in an air-tight container in the fridge for up to 5 days, or freeze them for later. *Note, I always find seitan has the best texture if chilled in the fridge overnight, but it is still great freshly made.

To make the gravy

Step 4

In a large skillet or non-stick frying pan, heat the light oil over medium-high heat. Fry the meatballs until golden brown and heated through, 5 - 10 minutes. Remove the meatballs from the pan and set them aside on a plate.

Step 5

Return the pan to the heat and add the vegan butter. Once melted, whisk in the flour to make a paste. Cook the flour paste while whisking, then pour in the broth and the cream and mix. Bring to a simmer and cook until the gravy begins to thicken, about 5 minutes. Return to the meatballs to the pan with the gravy, and heat through for another minute or two. Serve hot on mashed potatoes, rice, or noodles.

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