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A plate of vegan Swedish meatballs with sour cream gravy over wide noodles.
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Vegan Swedish Meatballs with Creamy Gravy

Vegan Swedish meatballs with creamy gravy are an elegant dish featuring healthy, plant-based chickpea and mushroom balls, smothered in a luscious sour cream gravy.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Swedish
Diet: Vegan
Servings: 4
Calories: 303kcal
Author: Denise Perrault

Ingredients

Swedish meatballs ingredients

  • ½ cup onion chopped
  • 1 cup mushrooms chopped
  • 3 cloves garlic minced or pressed
  • 1 cup rolled oats
  • 1 ½ cups chickpeas a 15-ounce/400-gram can rinsed and drained
  • ¼ cup vegan sour cream (see note 1)
  • ¾ teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons flat-leaf parsley (Italian parsley) roughly chopped

Gravy ingredients

  • 4 cups vegetable broth
  • 2 tablespoons cornstarch (see note 2)
  • ½ cup vegan sour cream
  • 1 tablespoon Dijon mustard
  • ⅛ teaspoon allspice
  • ⅛ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup flat-leaf parsley (Italian parsley) chopped
US Customary - Metric

Instructions

  • Heat a medium frying pan or skillet over medium-high heat. Add the onions and cook for 2-3 minutes to soften them. Stir frequently. If the onions start to stick, add a tablespoon of water.
  • Add the garlic and mushrooms, stirring frequently, and cook for 3-4 minutes until the mushrooms soften and release their moisture, allowing any excess water to dissipate. Remove from the heat.
  • In a food processor with a metal blade, grind 1 cup of oats until they break down. They don't need to be as fine as flour.
  • Add the onions and mushrooms to the oats, then add the chickpeas, ¼ cup sour cream, ¾ teaspoon allspice, ½ teaspoon nutmeg, 1 teaspoon salt, ½ teaspoon pepper, and 2 tablespoons parsley. Pulse to combine the ingredients, leaving a little texture. After the first few turns, use a spatula to scrape the sides and bottom.
  • To test the meatball mixture, form a small ball with your hand. If it crumbles, continue blending a few more turns. Add another teaspoon of sour cream if needed. If the mixture is too moist and melts, into your hand, add a tablespoon or more of ground oats, or add chickpea flour or another flour.
  • Preheat the oven to 400 F (200 C). Line a baking tray with parchment paper.
  • 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.
  • Make 16-18 small balls and place them on the baking tray, separated and in a single layer. I used about 1 ½ tablespoons of meatball mixture per ball.
  • Place the meatballs in the center rack of the oven. Bake for 20-25 minutes until the meatballs are firm and golden brown.
  • To make the gravy, combine 1 cup of vegetable broth with 2 tablespoons of cornstarch, forming a smooth slurry.
  • In a medium saucepan, add 3 cups of vegetable broth, ½ cup vegan sour cream, 1 tablespoon mustard, ⅛ teaspoon allspice, ⅛ teaspoon nutmeg, ½ teaspoon salt, and ½ teaspoon pepper. Set on medium heat and whisk the ingredients until they start to bubble.
  • Add the cornstarch slurry and continue whisking and simmering on low until the gravy thickens. Stir in the parsley. Taste and adjust the spices as needed.
  • Serve Swedish meatballs and gravy over pasta or mashed potatoes.

Notes

  1. I used homemade vegan sour cream for this recipe. You can also make sour cream using sunflower seeds for a nut-free option, or buy vegan sour cream at your local supermarket.
  2. Baking times vary depending on the size of the meatballs. Keep them on the small side. Bigger meatballs can get too dark on the outside before the middle is fully cooked.
  3. The meatball mixture can be prepared ahead of time and stored in the refrigerator for up to 2 days before baking.
  4. Instead of baking, air fry the meatballs at 375 F (190 C) for 12-15 minutes, Shake halfway through. Be sure to monitor them closely the first time, because air fryer models vary in heat and cooking times.
  5. Store meatballs in an airtight container in the refrigerator for 3-4 days. Store the gravy separately.
  6. To reheat, wrap the meatballs in foil and heat in the oven or air fryer. Reheat the gravy in a saucepan, adding a small amount of vegetable broth if it becomes too thick. 

Nutrition

Calories: 303kcal | Carbohydrates: 46g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 2244mg | Potassium: 327mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1003IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 2mg