Can I replace the flour in the gravy?

You can choose a couple of different options. Try 1-2 tablespoon of cornstarch, potato starch or arrowroot powder. Depending on how it thickens, you may wish to add a little more broth to the base to thin it out to your desired consistency.

Is this a recipe that can be made in advance?

You can make the meatballs without the gravy in advance and place them in the fridge in an airtight container for up to 4 days. To freeze, place the meatballs on a parchment lined plate or tray and place int he freezer to freeze. Transfer the meatballs to a freezer bag or airtight container and place in the freezer for up to one month.

Can I bake the meatballs?

Yes, you should be able to bake the meatballs in the oven. Bake at 375F for 20-25 minutes and make sure to flip the meatballs to help them brown evenly midway through baking. Or you can air fry at 375 for 10-15 minutes until cooked evenly.

Vegan Swedish Meatballs - Plant Based RD

Name: Vegan Swedish Meatballs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tbsp + 1 tsp avocado oil; 1/2 medium yellow onion, finely minced; 1/2 cup vegan bread crumbs; 1/2 cup unsweetened oat milk or almond milk; 1 flax egg (1 tbsp ground flaxseed + 2 tbsp water – mix and let stand for 5 mins); 1/2 tsp white pepper; 1/8 tsp all spice; 12 oz vegan ground (I used Lightlife); 2 tbsp all-purpose flour; 1 1/2 cups vegetable broth or mushroom broth; 1 tbsp soy sauce; 1 tsp Dijon mustard; 1/4 cup unsweetened oat milk or coconut cream; Salt and pepper to taste

Description

The perfect savory and flavorful vegan Swedish Meatballs coated in a creamy gravy. Made with simple ingredients, easy to make, and high in plant protein.

Ingredients

Scale

Swedish Meatballs

2 tbsp + 1 tsp avocado oil
1/2 medium yellow onion, finely minced
1/2 cup vegan bread crumbs
1/2 cup unsweetened oat milk or almond milk
1 flax egg (1 tbsp ground flaxseed + 2 tbsp water – mix and let stand for 5 mins)
1/2 tsp white pepper
1/8 tsp all spice
12 oz vegan ground (I used Lightlife)

Gravy

2 tbsp all-purpose flour
1 1/2 cups vegetable broth or mushroom broth
1 tbsp soy sauce
1 tsp Dijon mustard
1/4 cup unsweetened oat milk or coconut cream
Salt and pepper to taste

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Instructions

Heat up 1 teaspoon of oil in a large skillet and sauté your onion with a pinch of salt until softened then allow to cool.
Mix together your breadcrumbs, milk, flax egg, white pepper and allspice in a bowl.
Add in vegan grounds and onions, and with your hands work it into the breadcrumb mix until fully combined.
Take a tablespoon of the mix and roll into meatball shapes and place on a lined plate or baking sheet.
Heat up 1 tablespoon of oil in the same skillet as the onions and cook your meatballs until all sides have browned.
Remove from skillet and then add in the remaining oil to the pan. Sprinkle in the flour and stir it around the pan until the smell of flour is gone, about 1 minute.
Slowly pour in your broth in small batches while whisking to break up all the clumps of flour.
Continue to whisk and add in the soy sauce and mustard as the gravy thickens. Once combined, pour in the milk, stir again and adjust salt and pepper to your liking.
Add the meatballs into the gravy, and allow to heat back through for a minute before serving.

Notes

Whisk your gravy. This will make sure that you remove as many lumps from the gravy as possible while thickening it.

Don’t overcook the flour. Make sure to continuously move the flour in the pan to avoid the flour from burning. If you burn your flour, it’s better to start over again as you don’t want the taste of burnt flour in your gravy.

Adjust the consistency of your gravy by adding more vegetable broth and whisking until you are satisfied with the thickness.

For a really rich gravy, use butter instead of oil for the gravy. About 1-2 tablespoons is enough for sautéing the flour.