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+ servings

Cozy and Comforting Vegan Swedish Meatballs

These chewy, meaty, plant-based Swedish meatballs are made with a base of rice, lentils, and walnuts. They're then baked to perfection and topped with creamy, velvety, rich mushroom and onion gravy. If you're looking for the perfect, plant-based comfort food, definitely give these easy vegan Swedish meatballs a go.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course, Entree
Cuisine: Vegan, Healthy!, Swedish
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Gluten-free, Vegan, comfort food, dinner party, healthy recipes, easy vegan recipes, mushrooms, easy vegan meals, meal prep, vegan gluten free, Swedish meatballs, vegan Swedish meatballs, easy Swedish meatballs, lentils, rice, walnuts, vegan meat, meat substitute, vegan comfort food, gravy, mushroom gravy, classic recipes, Scandinavian food, winter recipes, easy family meal, healthy food, Swedish meatball sauce
Servings: 4 people
Calories: 527kcal
Author: LM


  • Food processor


For the vegan meatballs:

  • 1 cup cooked brown rice chilled
  • 1 cup cooked green lentils *see recipe instruction #1
  • 1 cup walnut halves and pieces
  • 1/2 cup gluten-free panko breadcrumbs
  • 2 flax tapioca eggs *see link to recipe
  • 2 tbsp soy sauce *use GF if needed
  • 1 tbsp extra virgin olive oil
  • 1 tsp. fresh garlic chopped
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper

For the Swedish meatball sauce

  • 1 tbsp. extra virgin olive oil or vegan butter
  • 1 yellow onion chopped
  • 1 cup baby bella mushrooms sliced
  • 2 cups low sodium vegetable broth
  • 1 tsp. fresh garlic chopped
  • 1/2 cup Kite Hill Plain almond yogurt or other plain, non-dairy yogurt
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1/4 cup fresh parsley, finely chopped for garnish

Optional gravy thickener (highly recommended):

  • 2 tbsp. tapioca starch or cornstarch
  • 4 tbsp. water


To assemble the vegan meatballs:

  • Before preparing meatballs, cook rice and lentils. For extra umami flavor, replace half of lentils' simmering liquid with vegetable broth, and add 1 tbsp. of soy sauce. Cook lentils and rice according to package directions. Chill rice before using.
  • Preheat oven to 400ºF. To the bowl of a food processor, add the walnuts, and process until very finely chopped (i.e. the texture of coarse sand).
  • Add rice, lentils, flax eggs, Panko, soy sauce, olive oil, garlic, and salt and pepper to the food processor, and process until the mixture is completely combined and resembles the texture of ground meat.
  • Oil a large baking dish or cast iron pan. Transfer the meatball base mixture to a large mixing bowl. Using your hands, form the meatball mixture into golfball-sized meatballs and place them about an inch apart in the oiled pan.
  • Place meatballs in the oven and set a timer for 15 minutes. At the end of the 15 minutes, remove meatballs from the oven. Very gently use a thin metal spatula to loosen them from the pan and flip them over to the opposite side so that they cook evenly. Return them to the oven, and bake for another 15 minutes.

To make the sauce:

  • While the meatballs are baking, make your sauce.
  • Using the olive oil or vegan butter, oil a cast iron pan and place it over medium heat. Add onion and salt and pepper and sauté until the onions are translucent and just beginning to brown (about 5 minutes). Add chopped garlic and stir until garlic is also beginning to brown (about 30 seconds).
  • Add mushrooms and sauté until they have released their liquid and are beginning to turn tender and brown (about 7-10 minutes).
  • Add vegetable broth and bring to a simmer. Once simmering, add the vegan yogurt, lower the heat, and stir immediately and vigorously until the yogurt is fully dispersed into the sauce.

For the optional gravy thickener:

  • Depending on how much water your mushrooms contain or how thick your vegan yogurt is, you will probably need to thicken your gravy.
  • Make a gravy thickener by combining tapioca starch or cornstarch and water in a small bowl. Make sure they are well mixed.
  • Add the gravy thickener to the mushroom gravy just before serving, and bring to a simmer, stirring constantly until the it reaches your desired thickness. If you like a thinner gravy, you can reduce the gravy thickener recipe by half.

To serve:

  • Remove meatballs from the oven after they've finished baking. Spoon gravy over the meatballs and stir very gently to coat them. Top with fresh parsley. Spoon the meatballs and gravy over gluten-free egg noodles, or roasted potatoes, or serve alongside a freshly tossed arugula salad.


Calories: 527kcal | Carbohydrates: 57g | Protein: 14g | Fat: 29g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 632mg | Potassium: 573mg | Fiber: 10g | Sugar: 4g | Vitamin A: 334IU | Vitamin C: 9mg | Calcium: 109mg | Iron: 4mg
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