Vegan Swedish Meatballs and Gravy
Ingredients
Meatballs
- 12-15 oz plant-based ground meat
- 1 cup cooked brown rice
- 1/2 cup minced yellow onion
- 1/4 cup finely chopped parsley
- 2 cloves minced garlic
- 1 tsp vegan Worcestershire sauce
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 1/2 tsp kosher salt
Gravy
- 3 T vegan butter
- 3 T flour
- 2 1/2 cups vegan beef broth
- 1/2 cup coconut milk (sub plant-based milk)
- 1 tsp vegan Worcestershire sauce
- salt and pepper to taste
Preparation
In a large mixing bowl, combine brown rice and seasoning then add plant-based meat and combine well
Form meatballs using hands or a cookie scoop, about 1.5 tablespoons each, and place on parchment paper
In a large non-stick pan over medium-high heat, drizzle oil and cook meatballs until browned and no longer pink inside, about 6-8 minutes, cooking in batches if necessary and set aside
To make the gravy, in the same pan over medium heat, melt butter, add flour and whisk until it forms a paste and 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, simmer, add coconut milk and Worcestershire sauce, stir and cook until thickened, and add meatballs and cook until warmed through
Serving suggestions
Serve with noodles, mashed potatoes, or all by themselves
