Vegan Swedish Meatballs with Gravy
Ingredients
Meatball
- 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 tbsp vegan butter
- 3 tbsp flour
- 2 1/2 cups vegan beef broth
- 1/2 cup coconut milk (or substitute with 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 a brown crust forms, they firm up, and there is no red or pink inside, about 6-8 minutes; cook in batches if necessary and set aside.
To make the gravy, using the same pan over medium heat, melt butter, add flour, and whisk until it forms a paste and the flour cooks 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, and simmer. Next, add coconut milk and Worcestershire sauce, stir, and cook until the sauce has thickened. Finally, add the meatballs and cook until warmed through.
Serving suggestions
Serve with noodles, mashed potatoes, or on their own.
