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vegan Swedish meatballs and gravy

vegan Swedish meatballs and gravy with pasta on a plate.

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

Ingredients

Scale

Swedish meatballs

  • 2 Tbsp. bulgur
  • 1 flax egg (1 Tbsp. ground flax seed + 3 Tbsp. water)
  • 3 Tbsp. mushroom powder
  • ¼ cup of vegan sour cream
  • 115 oz. (400 gm.) can of chickpeas, drained and rinsed (1 ½ cups)
  • 1/3 cup of wholewheat breadcrumbs or panko
  • ¾ tsp. of ground allspice
  • ½ tsp. of ground nutmeg
  • ½ tsp. ground black pepper
  • 1 tsp. salt

Creamy gravy

  • 4 cups of mushroom or vegetable broth
  • ¼ cup of vegan sour cream
  • 1 Tbsp. Dijon mustard
  • 3 Tbsp. of cornstarch (or arrowroot) mixed with ½ cup of water
  • ½ tsp. ground black pepper
  • 3 Tbsp. chopped parsley (flat-leaf or curly)
  • Salt if desired

3 ½ oz. (400 gm.) of dry pasta (if using)

Instructions

  1. If you are making sour cream with cashews, soak the cashews in boiling water for 20 minutes.
  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.
  3. In a small bowl, combine 1 Tbsp. of ground flaxseeds with 3 Tbsp. of water. Set aside for at least 15 minutes.
  4. If you do not have mushroom power, grind ½ a cup of dried porcini mushrooms using a spice or coffee grinder. Adjust the amount until you have 3 Tbsp. of mushroom power.
  5. If the bulgur has not absorbed all the water, drain it before combining it with the rest of the ingredients.
  6. Preheat the oven to 3750 F. (1900 C.). Line a baking tray with parchment paper or a silicone baking mat.
  7. In a food processor, combine all of the ingredients for the meatballs. Pulse until the ingredients are blended.
  8. Use an ice cream scoop or 1 ½ heaping tablespoons of the mixture to form 12 – 13 balls. Place them on the baking tray, not touching. Bake them in the middle rack in the oven for 30 minutes or until they are brown and firm.
  9. If you are making pasta or mashed potatoes, you may want to start them before the gravy.
  10. To make the gravy, in a saucepan over medium heat, whisk together the mushroom broth, sour cream, and mustard. Bring the ingredients to a low simmer.
  11. In a small bowl, whisk the cornstarch with ½ a cup of water until it is smooth. Slow add half of the mixture to the gravy and stir until it begins to thicken. Add more until the gravy has thickened to the desired consistency.
  12. Stir in the black pepper, then taste and adjust the mustard or sour cream.
  13. Stir in the parsley and add salt if desired.
  14. Serve the meatballs over pasta or alongside mashed potatoes and top with the gravy.
  15. Garnish with additional chopped parsley if desired.

Notes

  • The nutritional information is calculated for meatballs, gravy, and pasta. It also includes making ½ a cup of cashew sour cream.
  • Ground chia seeds can be substituted for ground flax seeds for making the egg.
  • For a gluten-free option, use quinoa instead of bulgur. Soak the quinoa the same way. You will also want to use arrowroot powder if you need this meal to be gluten-free.
  • The meatballs mixture can be made a day ahead and stored in the refrigerator before making them into balls and baking them. If you make the gravy ahead of time, add the chopped parsley after you reheat it.
  • The meatballs and gravy will keep for 5 days in the refrigerator. If you are reheating a combined plate of meatballs, pasta, and gravy, it’s easiest to reheat in the microwave. To reheat just the meatballs, wrap them in foil and reheat them in the oven.

Keywords: vegan Swedish meatballs and gravy

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