Vegan Swedish Meatballs
These Vegan Swedish Meatballs are so meaty, that you might just fool a meat eater! Delicious homemade seitan meatballs are covered in a rich and creamy gravy for the ultimate comfort food. These taste better than IKEA's!
Servings: 4 (makes 18 - 20 meatballs)
Ingredients
For the Meatballs:
- 1 cup cooked lentils (I used canned)
- ½ yellow onion quartered
- ½ cup walnuts
- 2 cloves garlic minced or pressed
- 1 ¼ cup vital wheat gluten (there is no substitution for this)
- 6 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon dried parsley
- ¼ teaspoon black pepper
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
For the Gravy:
- 1 tablespoon light oil (canola or vegetable oil) for frying
- 3 tablespoons vegan butter
- 3 tablespoons all-purpose flour
- 2 cups vegan "beefless" broth or mushroom broth
- ½ cup vegan heavy cream (or sub cashew cream or full-fat coconut milk)
Instructions
- To a food processor add the lentils, onion, walnuts, and garlic and pulse until you reach a slightly crumbly paste-like texture. Add the vital wheat gluten, water, soy sauce, parsley, pepper, allspice, and nutmeg and pulse, stopping to scrape the sides as needed until combined into a crumbly dough.
- Pinch off some of the dough and roll into a vegan meatball about the size of a golf ball and set aside on a plate or dish. Repeat until all the dough is used up and you have made about 18 meatballs.
- Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the meatballs to the steamer basket, cover and steam for 25 - 30 minutes or until their internal temperature reaches at least 160°F (71°C) when tested with an instant-read thermometer. If the temperature goes higher, that's perfectly fine—you can't really oversteam seitan. Once the steaming is done, you can either prepare them right away (see below), or allow them to cool completely and store them in an air-tight container in the fridge for up to 5 days, or freeze them for later. *Note, I always find seitan has the best texture if chilled in the fridge overnight, but it is still great freshly made.
To serve the meatballs and make the gravy:
- In a large skillet or non-stick frying pan, heat the light oil over medium-high heat. Fry the meatballs until golden brown and heated through, 5 - 10 minutes. Remove the meatballs from the pan and set them aside on a plate.
- Return the pan to the heat and add the vegan butter. Once melted, whisk in the flour to make a paste. Cook the flour paste while whisking, then pour in the broth and the cream and mix. Bring to a simmer and cook until the gravy begins to thicken, about 5 minutes.
- Return to the meatballs to the pan with the gravy, and heat through for another minute or two. Serve hot on mashed potatoes, rice, or noodles.
Notes
Vegan cooking cream: these days, many stores carry vegan creams made from ingredients such as oats, cashews, or coconut which are great for cooking and using in this recipe. If you want a homemade option, try my recipe for cashew cream (omit any sweeteners or flavorings). Another option is full-fat coconut milk (the kind in the can), but note the sauce will have a coconut taste. You can also use your favorite plain plant-based milk, just make sure it is one that is high in fat so that it doesn't split.
To freeze Vegan Swedish Meatballs: the meatballs can be frozen after steaming or after frying. I generally prefer to freeze them after steaming so they can be fried fresh. Cool the meatballs completely, then freeze in a single layer until solid before transferring to an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw in the fridge overnight before reheating in a skillet or oven. You can also freeze the gravy separately and reheat it on the stove.
Vital wheat gluten is essential to this recipe, and there is no substitute. Therefore this recipe cannot be made gluten-free. For a vegan gluten-free meatball recipe try my bean ball recipe in Fuss-Free Vegan which has a gluten-free option.
Steaming tips: you need to steam the vegan meatballs before using them. I recommend getting a steamer pot if you plan to make seitan often, or you can use a DIY method if you do not have a steamer.
Cleaning tips: vital wheat gluten is very sticky and can destroy dish brushes and cloths. So what I like to do is save old clothes, sheets, or towels that are too shabby to donate, and cut them into rags. I use these rags to clean up after preparing a seitan recipe and discard the rag once finished.
No Food Processor Option: If you don’t have a food processor, you can still make these meatballs! Add the cooked lentils to a large bowl and use a potato masher to smash them until mostly smooth. Finely chop the onion and walnuts, and add them to the bowl. Mince or press the garlic, then add it along with the liquids, spices, and herbs. Mix everything well. Last, add the vital wheat gluten and mix to form a dough. Once combined, continue with the recipe as instructed.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 466kcal | Carbohydrates: 29g | Protein: 37g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 1077mg | Potassium: 413mg | Fiber: 6g | Sugar: 7g | Vitamin A: 674IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 5mg
Find it online:
https://itdoesnttastelikechicken.com/vegan-swedish-meatballs/Scan the QR code for updates, tips, and to ask me any questions!
