Vegan Swedish Meatballs (Gluten-Free)

A plate of Vegan Swedish Meatballs, served over mashed potatoes, with cranberry sauce and peas.

Vegan Swedish Meatballs (Gluten-Free)

These vegan Swedish meatballs are a plant-based version of the classic recipe. Vegan meatballs covered in a creamy, savory gravy. Serve over mashed potatoes, noodles, or your favorite side for a cozy comfort-food meal.

Course Main Course

Cuisine Swedish

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 423

Author Elizabeth

Equipment

Ingredients

Meatballs

Tempeh Meatballs, Bean Meatballs, Seitan Meatballs, or Store Bought
½ Teaspoon Nutmeg if making homemade, or can add to the gravy
½ Teaspoon Allspice if making homemade, or can add to the gravy

Gravy

3 Tablespoons Vegan Butter or sub vegetable broth
3 Tablespoons Gluten-Free All-Purpose Flour or oat flour or regular AP flour
2 Cups Vegetable Broth
4 Ounces Vegan Cream Cheese or full-fat coconut milk
½ Teaspoon Salt

To Serve

Vegan Mashed Potatoes
Cranberry Sauce
Peas

Instructions

Make meatballs, adding allspice & nutmeg to the spices. I chose tempeh meatballs and baked the meatballs on the longer side, closer to 35 minutes.
To make sauce, melt the butter in a large skillet. Add the flour and whisk to form a paste. Slowly whisk in the broth. Then add the salt and stir in the cream cheese. Stir until smooth and the cream cheese is melted.
Add the cooked meatballs and heat for another 2-3 minutes, until the meatballs are well coated and warmed through.
Serve over mashed potatoes. With cranberry sauce and peas.

Notes

*Nutrition facts calculated using my tempeh meatballs. Nutrition facts only include the meatballs and gravy, not any serving suggestions like mashed potatoes, cranberry sauce, or peas.

Nutrition