Take those homemade freezer vegan meatballs and pair them with this Swedish meatball mushroom gravy and serve with your favorite mashed potatoes or noodles for an easy weeknight comfort meal even the real meatball lovers will enjoy!
There’s so many reasons why I love this Swedish Meatball recipe. For one, it’s easy. And if you’ve made a batch of my Vegan Italian Meatballs and stashed half in your freezer for a night like tonight, you’re already winning. Two, it’s good. Like REAL good. What’s not to like about meatballs, gravy and mashed potatoes? Three, I don’t even know if your meat-lover friends would even notice this recipe doesn’t use real meat. So that means when you want to start eating more plant-based and not everyone is on board, you can easily persuade them to “bat for the other team”, at least for one night.
So like I’ve said, you already have your meatballs made, you just simply need to reheat them in your oven for about 20 minutes! If by some chance you don’t already have a freezer stash, don’t fret because tonight’s the night you make them and have a freezer stash for next time! The mushroom gravy only takes about 15 minutes max to make too. And I’ve cut out the hunt for lingonberry jam, traditionally used in Swedish Meatballs, we’re using good ol’ common grape jelly in this recipe, you’re welcome.
I’ve been on a meatball kick lately, and I know my friend Laurel from Darn Good Veggies loves a good plant-based meatball recipe, so we decided to collaborate and bring you a killer Swedish Meatballs recipe WITH recipe video, so you can watch and drool and then go make this meal.
Laurel and I have so much in common: our health histories, having children around the same age, our outlook on navigating into this gluten-free, plant-based, vegan lifestyle, and FOOD! So we thought it would be perfect for us to team up, combine our talents (like how amazing are her videography and photography skills y’all), and bring you one stellar dinner recipe. If you haven’t visited Darn Good Veggies… DO IT! I have really enjoyed working with Laurel and am so grateful for her! She has been so willing to help me with many blogger related things to better my blog, because even though we are essentially doing the same thing, there is a greater purpose, to help people! We know that there are people out there like us who need us to be doing what we are doing to offer hope and a sense of community and to let the world know that allergy-friendly food doesn’t have to be complicated, boring, and flavorless! Just taking a minute to show her some gratitude 🙂
Growing up, I always had Swedish Meatballs with noodles. But then I started seeing a lot of recipes of Swedish Meatballs on Pinterest served with mashed potatoes and like… duh. So good. So I whipped up my Creamy Dirty Mashed Potatoes, literally, and topped them with these delicious meatballs and gravy and quickly came to the conclusion that Ikea had nothin’ on this recipe. My advice? Don’t be skimpy with the grape jelly. Go ahead and add a dollop on top because it adds just the right amount of sweetness to this dish.
I hope you love these Swedish Meatballs, and if you try them, let me know! Snap a photo of your meatballs, and maybe even a video of you enjoying them with your meat-lover people, and call yourself a (no meat) baller. Tag us on Instagram or Facebook @HealthyLittleVittles @DarnGoodVeggies or use #healthylittlevittles so we can see all your lovely recreations!
Vegan Italian Meatballs
- 5 ounces baby portabella mushrooms
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) cooked lentils (or 15 ounces of lentils prepared by you)
- 1/2 cup red onion, diced
- 4 tablespoons tomato paste
- 2 tablespoons vegan Worcestershire sauce
- 1/2 cup Vegan Parmesan Cheese
- 1 tablespoon dried Italian Seasoning
- 1/4 cup flaxseed meal
- 1/4 cup hazelnut/almond flour
- 1/4 cup cassava flour
- 1 teaspoon fennel seeds
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 oz sliced mushrooms
- 4 tablespoons coconut butter
- 3 tablespoons cassava flour
- 1.5 cups vegetable broth
- 1 cup plant milk
- 2 tablespoons coconut cream
- 1.5 teaspoons dijon mustard
- 2 tablespoons grape jelly
- 1/2-3/4 teaspoon salt
- pinch pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- fresh microgreens
- fresh parsley
- mashed potatoes or noodles
- If making mashed potatoes, you'll want to make these first. You can also enjoy these Swedish meatballs with noodles!
- In a large skillet add a little olive oil and sautee your mushrooms for about 5 minutes, tossing occasionally. Remove from the skillet and set aside.
- In the same skillet over medium heat, add the coconut butter and quickly after whisk in the flour and vegetable broth.
**NOTE: coconut butter browns very quickly so have your flour and broth pre-measured.
- Whisking continuously, slowly add in the plant milk, coconut cream, dijon, jelly, salt, pepper, garlic powder, and onion powder.
- Increase the heat to high, whisking frequently until it starts to bubble and thicken, then turn the heat down to low.
- Add the mushrooms to the gravy and then let the gravy simmer until your meatballs are ready.
- Remove the meatballs from the oven and add to the skillet with the sauce, gently toss to coat with the gravy, then serve the Swedish meatballs over mashed potatoes or noodles with extra gravy. Garnish with fresh microgreens and parsley if desired.
- 48 ounces (3 lb, 1.36 kg) yukon gold potatoes, washed
- 1/2 cup coconut milk (solid cream part only)
- 1/3 cup vegan parmesan cheese (homemade preferrable)
- 1 teaspoon garlic salt
- pinch pepper
- fresh parsley
- plant butter
- Wash and chop your potatoes into medium pieces, then place in a large stockpot.
- Fill the pot with water, enough to cover the potatoes, and boil your potatoes for about 20 minutes, until fork tender.
- If you don't have any of my homemade vegan parmesan cheese on hand, make that now.
- Turn your burner heat down to low. Drain your potatoes then add back into the pot along with the coconut cream, vegan parmesan cheese, garlic salt, and pepper.
- With the pot on the burner, beat the potatoes with a hand beater until you achieve your desired mashed potato texture.
**NOTE: I like to keep some potato chunks in my mashed potatoes, but feel free to make them really smooth and creamy- add a little more coconut milk if needed. Also, the potatoes can become "gluey" if beaten too much, so feel free to mash by hand with a potato masher too!
- Spoon onto plates, garnish with fresh parsley and microgreens and plant butter if desired.
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