Vegan Swedish Meatballs and Gravy
Ingredients
Meatballs
- 12-15 oz plant-based ground meat (not precooked)
- 1 cup cooked brown rice
- 1/2 cup minced yellow onion
- 1/4 cup finely chopped parsley
- 3 cloves minced garlic
- 1 tablespoon nutritional yeast
- 2 teaspoons tomato paste
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon pepper
- 1/2 teaspoon kosher salt
Gravy
- 3 tablespoons vegan butter
- 3 tablespoons flour
- 2 1/2 cups vegan beef broth
- 1/2 cup coconut milk (or substitute plant-based milk)
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon umami seasoning (such as Trader Joe’s)
- salt and pepper to taste
Preparation
In a large mixing bowl, combine brown rice and the remaining meatball ingredients except the plant-based meat, then add the plant-based meat and mix well.
Form meatballs using hands or a cookie scoop, about 1.5 tablespoons each, and place them on parchment paper.
In a large non-stick pan over medium-high heat, drizzle oil and cook the meatballs until they form a brown crust, firm up, and have no red or pink inside, about 6-8 minutes, cooking in batches if necessary and setting aside.
To make the gravy, using the same pan over medium heat, melt the butter, add flour, and whisk until it forms a paste and the flour turns golden brown.
Slowly add 1 cup of broth while stirring to make a thick sauce, then add the remaining broth, bring to a boil, and simmer, after which add coconut milk, Worcestershire sauce, and umami seasoning, stir and cook until the sauce thickens, and finally add the meatballs and cook until warmed through.
Serving suggestions
Serve with noodles, mashed potatoes, or on their own.
