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Vegan Swedish Meatballs and Creamy Gravy

vegan Swedish meatballs and gravy with pasta on a plate.
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Vegan Swedish meatballs and gravy recreate a classic saucy meatballs recipe with oil-free, baked chickpea balls and luscious sour cream gravy.

Ingredients

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Swedish meatballs

  • 2 tablespoons bulgur
  • 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons water)
  • 3 tablespoons mushroom powder
  • 1/4 cup of vegan sour cream
  • 1 - 15 ounce can of chickpeas, drained and rinsed (1 1/2 cups)
  • 1/3 cup of wholewheat breadcrumbs or panko
  • 3/4 teaspoon of ground allspice
  • 1/2 teaspoon of ground nutmeg
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt

Gravy

  • 4 cups of mushroom broth or vegetable stock
  • 1/4 cup of vegan sour cream
  • 1 tablespoon Dijon mustard
  • 3 tablespoons cornstarch mixed with 1/2 cup of water
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons chopped parsley (flat-leaf or curly)
  • Salt if desired

Instructions

  1. Get the recipe and instructions for vegan sour cream here.
  2. Add the bulgur to a small bowl with ¼ of a cup of boiling water. Cover it and set it aside for at least 15 minutes. (Drain and press the bulgur if all the water is not absorbed before adding it to the meatball mixture)
  3. In a small bowl, combine 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Set aside for at least 15 minutes.
  4. Preheat the oven to 375 degrees F (190 degrees C). Line a baking tray with parchment paper or a silicone baking mat.
  5. In a food processor, combine all of the ingredients for the meatballs. Pulse until the ingredients are blended.
  6. Use an ice cream scoop or 1 ½ heaping tablespoon of the mixture to form 12 – 13 balls. Place them on the baking tray and separate them into single layers. Bake them on the middle rack in the oven for 25-30 minutes or until they are brown and firm.
  7. To make the gravy, whisk together the mushroom broth, sour cream, and mustard in a saucepan over medium heat. Bring the ingredients to a low simmer.
  8. In a small bowl, whisk the cornstarch with ½ a cup of water until it is smooth. Slowly add half of the mixture to the gravy and stir until it thickens. Add more until the sauce has thickened to the desired consistency.
  9. Stir in the black pepper, then taste and adjust the mustard or sour cream.
  10. Stir in the parsley and add salt if desired.
  11. Serve the meatballs over pasta or alongside mashed potatoes or rice and top with the gravy.
  12. Garnish with additional chopped parsley if desired. 

Notes

  • If you do not have mushroom powder, grind ½ a cup of dried porcini mushrooms using a spice or coffee grinder. Adjust the amount until you have 3 tablespoons of mushroom power.
  • Ground chia seeds can be substituted for ground flax seeds for making the egg.
  • The meatball mixture can be made a day ahead and stored in the refrigerator before making them into balls and baking them.
  • The meatballs and gravy will keep for 5 days in the refrigerator, and the meatballs freeze well. 

 

Nutrition

Find it online: https://veganwithgusto.com/vegan-swedish-meatballs/