Classic Vegan Swedish Meatballs in Creamy Gravy
This delightful recipe brings the traditional flavors of Swedish meatballs into the vegan realm, ensuring that everyone can enjoy this comfort food classic. Tender, savory meatballs made from textured vegetable protein (TVP) are complemented by a rich and creamy gravy infused with mushrooms and spices, all while being lighter on calories without compromising flavor. Perfect for serving over a bed of buttery mashed potatoes or your favorite pasta, these meatballs make for a satisfying meal any day of the week. Whether you're a long-time vegan or just looking to try something new, these meatballs will delight your taste buds and impress your family and friends.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
breadcrumbs
1/2 cup (plain)
plain soymilk or rice milk
1/4 cup (plain)
vegetable broth
1/2 cup (for TVP) + 1 1/2 cups (for gravy) (heated)
textured vegetable protein (TVP)
1/2 cup (dry and then rehydrated)
onion
1/2 onion (finely diced)
dried parsley flakes
1 teaspoon (plain)
garlic powder
1/2 teaspoon (plain)
nutmeg
1/4 teaspoon (to taste)
sea salt
1/4 teaspoon (to taste)
black pepper
to taste (freshly ground)
additional vegetable broth
as needed (for adjusting texture)
canola oil
3 tablespoons (for sautéing)
button mushrooms
6 (halved and sliced)
soy coffee creamer
1/3 cup (plain)
cornstarch
2 tablespoons (plain)
nutritional yeast
2 tablespoons (plain)
Bragg's liquid aminos
1 dash (for flavor)
Instructions
1
In a medium bowl, combine breadcrumbs with either plain soymilk or rice milk, and set it aside to allow the breadcrumbs to absorb the liquid.
2
In a separate measuring cup, heat the vegetable broth and stir in the dry textured vegetable protein (TVP). Mix well and let it sit for several minutes until the TVP has absorbed the broth.
3
Meanwhile, finely dice the onion and set aside.
4
In a large mixing bowl, combine the breadcrumb mixture, the rehydrated TVP, 2 tablespoons of the diced onion, dried parsley, garlic powder, nutmeg, sea salt, and a sprinkle of black pepper. Mix thoroughly, ensuring the mixture holds together when shaped into balls. If the mixture is too dry, add a bit of extra vegetable broth, one tablespoon at a time.
5
Form the mixture into meatballs about 1.5 inches in diameter, yielding approximately 12 meatballs.
6
In a large sauté pan, heat the canola oil over medium-high heat. Add the meatballs and brown them on all sides, ensuring they are golden and crispy. Once browned, transfer the meatballs to a casserole dish and set them aside.
7
Preheat your oven to 350°F (175°C).
8
Clean the sauté pan of any residue, then return it to medium heat. Add the remaining diced onion and the halved & sliced button mushrooms. Sauté for around 5 minutes until the onions are translucent and the mushrooms are tender.
9
In a small bowl, whisk together the soy coffee creamer (adjust the amount for desired creaminess) with cornstarch until smooth. Stir in the vegetable broth, nutritional yeast, and a pinch of nutmeg.
10
Pour this creamy mixture into the sauté pan with the mushrooms and onions. Bring to a gentle boil, stirring constantly until a smooth sauce forms. Reduce the heat and let it simmer for a few minutes, adding a dash of Bragg’s liquid aminos for an extra depth of flavor.
11
Pour the creamy gravy over the browned meatballs in the casserole dish and bake for approximately 20 minutes until bubbly and heated through.
12
Serve the meatballs hot over your choice of noodles or creamy mashed potatoes for a hearty meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Vegan Swedish Meatballs?
They are a plant-based version of traditional Swedish meatballs, utilizing textured vegetable protein (TVP) and a rich, mushroom-based creamy gravy.
Is this recipe suitable for a vegan diet?
Yes, all ingredients including the soy milk, TVP, and soy coffee creamer are 100% plant-based.
What is the main protein source in these meatballs?
The primary protein source is textured vegetable protein (TVP), which provides a meat-like texture.
How do I prepare the TVP for the meatballs?
Mix 1/2 cup of dry TVP with 1/2 cup of heated vegetable broth and let it sit until the liquid is fully absorbed.
Can I use rice milk instead of soy milk?
Yes, the recipe specifies that you can use either plain soy milk or rice milk to soak the breadcrumbs.
What spices give these meatballs their flavor?
The meatballs are seasoned with garlic powder, nutmeg, dried parsley, sea salt, and black pepper.
How many meatballs does this recipe make?
This recipe yields approximately 12 meatballs.
What size should I make the meatballs?
The mixture should be formed into balls roughly 1.5 inches in diameter.
How do I cook the meatballs before baking?
Brown them in a large sauté pan with canola oil over medium-high heat until they are golden and crispy on all sides.
What is the oven temperature for this recipe?
The oven should be preheated to 350°F (175°C).
How long do the meatballs need to bake?
Once covered in gravy, bake the meatballs in a casserole dish for approximately 20 minutes.
What are the ingredients for the creamy gravy?
The gravy consists of mushrooms, onions, soy coffee creamer, cornstarch, vegetable broth, nutritional yeast, and nutmeg.
Why is soy coffee creamer used in the gravy?
It provides a thick, rich, and creamy consistency that mimics traditional dairy-based Swedish gravy.
What are Bragg’s liquid aminos?
They are a savory seasoning used in this recipe to add a deep umami flavor to the gravy.
What does nutritional yeast add to the recipe?
Nutritional yeast adds a savory, slightly cheesy depth of flavor to the creamy mushroom gravy.
Which mushrooms are recommended for the gravy?
The recipe calls for 6 button mushrooms, halved and sliced.
How is the gravy thickened?
The gravy is thickened by whisking cornstarch into the soy coffee creamer before adding it to the pan.
What should I serve with Vegan Swedish Meatballs?
They are best served over creamy mashed potatoes or your favorite type of pasta.
Can I make this recipe gluten-free?
Yes, you can substitute the breadcrumbs with a gluten-free variety and ensure your liquid aminos are gluten-free.
What should I do if the meatball mixture is too dry?
Add extra vegetable broth one tablespoon at a time until the mixture holds together properly when shaped.
How long should I sauté the mushrooms and onions?
Sauté them for about 5 minutes until the onions are translucent and the mushrooms become tender.
Can I use fresh parsley?
Yes, though the recipe calls for dried parsley flakes, you can use finely chopped fresh parsley if preferred.
Is canola oil necessary for browning?
Canola oil is used for its neutral flavor and high smoke point, but you can use other high-heat vegetable oils.
Do I need to clean the pan after browning meatballs?
Yes, cleaning the pan of residue before sautéing the vegetables ensures a cleaner flavor for the gravy.
What is the purpose of soaking breadcrumbs in milk?
This creates a panade, which helps keep the meatballs tender and prevents them from becoming too tough.
Is this recipe considered comfort food?
Absolutely, it is designed to be a satisfying, hearty, and plant-based version of a classic comfort dish.
Can I adjust the amount of nutmeg?
Yes, nutmeg is a distinct flavor in Swedish meatballs; you can adjust the 1/4 teaspoon amount to suit your taste.
How do I know when the gravy is finished?
The gravy is ready once it has been brought to a gentle boil and stirred until a smooth, thickened sauce forms.
Is TVP healthy?
TVP is a high-protein, low-fat soy product, making it a healthy alternative to ground meat in this recipe.
Can I use a different type of onion?
While standard onions are suggested, you could use shallots for a milder, sweeter flavor in the gravy.