Vegan Swedish Meatballs & Gravy

Serves: 4
Prep time: ~15 minutes
Cook time: ~25–30 minutes

Ingredients

For the Vegan Meatballs

• 2 cups vegan meatballs (store-bought or homemade plant-based meatballs)

• 1 tbsp olive oil

• 1 tsp onion powder

• ½ tsp black pepper

(If making homemade meatballs you can use lentils, breadcrumbs, flaxseed, garlic and spices as a base.)

For the Creamy Swedish Gravy

• ½ cup raw cashews

• 1½ cups water

• 1 tbsp all-purpose flour

• 1 tsp vegetable seasoning or mushroom stock

• 1 tsp vegan Worcestershire sauce

• ½ tsp onion powder

• ½ tsp yeast extract or nutritional yeast

• 2 bay leaves

• Black pepper to taste

Optional Sides

• Mashed potatoes or baked potatoes

• Green peas

• Lingonberry sauce or cranberry sauce

Step-by-Step Instructions

1. Prepare the Oven

1. Preheat oven to 200°C (390°F).

2. Line a baking tray with parchment paper.

2. Cook the Vegan Meatballs

1. Place the vegan meatballs on the baking tray.

2. Lightly brush with olive oil.

3. Bake for 15 minutes, turning halfway through so they brown evenly.

3. Make the Creamy Cashew Gravy

1. In a blender combine:

   • cashews

   • water

   • flour

   • seasoning or stock

   • Worcestershire sauce

   • onion powder

   • yeast extract

2. Blend until completely smooth and creamy.

3. Pour the mixture into a saucepan.

4. Add:

   • bay leaves

   • black pepper

5. Heat over medium heat, stirring continuously until the gravy thickens (about 5–7 minutes).

6. If the sauce becomes too thick, add a little warm water.

4. Combine Meatballs and Gravy

1. Once meatballs are cooked, transfer them directly into the gravy.

2. Stir gently so they are fully coated.

3. Simmer together for 3–5 minutes to absorb flavor.

5. Serve

Serve the meatballs with:

• mashed potatoes

• green peas

• lingonberry or cranberry sauce

Spoon plenty of gravy over the top.

Flavor Tips

• Add ¼ tsp nutmeg or allspice for a more authentic Swedish flavor.

• A splash of plant milk or vegan cream makes the gravy richer.

• Fresh dill or parsley works well as garnish.