Swedish "Meat" Balls With Gravy (Vegan)
Adapted from a recipe found online. This recipe uses TVP instead of packaged sausage and lightens up the original creamy sauce. You can adjust the broth-creamer ratio as desired.
Adapted from a recipe found online. This recipe uses TVP instead of packaged sausage and lightens up the original creamy sauce. You can adjust the broth-creamer ratio as desired.
- 1/2 teaspoon garlic powder
- 2 tablespoons cornstarch
- 1/2 cup vegetable broth
- 1 pinch nutmeg
- 1/2 cup breadcrumbs
- 3 tablespoons canola oil
- black pepper
- 2 tablespoons nutritional yeast
- 1 1/2 cups vegetable broth
- 1 teaspoon dried parsley flakes
- 1/2 onion finely diced
- 1/4 cup plain soymilk (or rice milk)
- 1/2 cup textured vegetable protein
- 1/4 teaspoon nutmeg to taste
- 1/4 teaspoon sea salt to taste
- extra vegetable broth
- 6 button mushrooms halved and then sliced
- 1/3 cup soy coffee creamer
- 1 dash braggs liquid aminos
- Carbohydrate 38.9612516902802 g
- Cholesterol 0 mg
- Fat 16.6798805572162 g
- Fiber 4.4391444567769 g
- Protein 9.92129444859687 g
- Saturated Fat 1.69312444482388 g
- Serving Size 1 1 serving(s) (280g)
- Sodium 794.29005578539 mg
- Sugar 34.5221072335033 g
- Trans Fat 0.744224444762727 g
- Calories 340 calories
Step-by-step
- In a medium bowl combine the breadcrumbs with the soy or rice milk. Set aside.
- Heat up the vegetable broth in a pyrex measuring cup and then add in the dry TVP. Mix together well and let the TVP absorb for a few minutes.
- While that sits, dice up your onion.
- Mix together the breadcrumb mixture with the TVP, about 2 tbsp of the onion, the parsley flakes, garlic powder, nutmeg, salt, and pepper. Adjust the salt to taste. You want the mixture to hold together when formed into a ball in your hand - you may need to add a little extra broth, maybe a few tablespoons. I find pushing down with the spoon as you mix helps to combine everything. Form into balls 1 1/2 inches in diameter (should yield 12).
- Heat up the oil in a saute pan, add in the meatballs, and brown on all sides as best you can. When complete, place them into a casserole dish and set aside.
- Put your oven on to 350 degrees.
- Clean out your saute pan of any bits and then return to medium heat. Saute the rest of the onion and the mushrooms for about 5 minutes until the onions are translucent.
- In a bowl whisk together 1/3 cup soy creamer (or more if you choose) with the cornstarch. Mix in 1 1/2 cups veggie broth (or less if you're using more creamer) along with the nutritional yeast and a pinch of nutmeg.
- Pour the broth mixture into the pan with mushrooms & onions, bring up to a gentle boil stirring well to get a smooth sauce. Turn heat down and let it simmer for just a few minutes. Add in some Bragg's for flavor or color if you choose.
- Pour the gravy over the meatballs and bake in the oven for about 20 minutes until bubbly. Serve over noodles or mashed potatoes.
A Busy Mom's Take on a Classic Comfort Food
Let me tell you, life as a mom is a whirlwind. Between school runs, work deadlines, and keeping the house from turning into a complete disaster zone, finding time for anything, let alone cooking a gourmet meal, feels like a monumental task. But then there are those moments, those precious few minutes when the house is quiet, the kids are finally asleep, and I can indulge in my passion: cooking. And this recipe, this delicious vegan take on Swedish meatballs, is one of those rare moments that bring me complete satisfaction. It’s quick, relatively easy, and unbelievably tasty – perfect for busy weeknights when I don’t want to spend hours slaving away in the kitchen.
I stumbled across this recipe online, adapted from a classic Swedish recipe, and immediately knew it was a keeper. The original recipe called for a mountain of soy creamer, and while I adore a creamy sauce, I wanted something a little lighter, a bit more streamlined for my busy schedule. So I tweaked it, adjusted the ratio of broth to creamer, and substituted the harder-to-find ingredients with readily available alternatives. And let me tell you, the result was beyond my expectations! These meatballs are so flavorful, so comforting, and utterly satisfying. The gravy, oh the gravy! It's rich, tangy, and the perfect complement to the tender, juicy vegan meatballs. The kids loved it (and that’s saying something!), and even my notoriously picky husband gave them a hearty thumbs up. It’s become a regular in our dinner rotation, a welcome break from the usual weeknight chaos. The best part? It's healthy-ish! I can feel good about feeding this delicious and wholesome meal to my family, knowing it’s packed with veggies and plant-based goodness.
Tips for making it even easier: Prep the meatball mixture ahead of time and store it in the fridge. This is particularly helpful for those super busy weeknights when every minute counts. You can also double the recipe and freeze half for another night. The gravy freezes beautifully. Honestly, this is one of those dishes that just keeps on giving, and that’s a blessing for any busy mom. So if you’re looking for a quick, easy, healthy, and oh-so-delicious meal that the whole family will enjoy, give this recipe a try. You won't regret it!
