Dairy-Free Vegan Swedish Meatballs
Plant-based comfort food featuring savory mushroom and rice meatballs served over creamy mashed potatoes with rich vegetable gravy. The mushroom-based meatballs get their hearty texture from brown rice and panko breadcrumbs, seasoned with fresh herbs for authentic Swedish flavors. Perfect for cozy family dinners or impressing guests with a satisfying vegan alternative to the classic dish. The complete meal combines three complementary components that work together to create a filling, restaurant-quality experience at home.
Ingredients
- 2 ½ teaspoons extra virgin olive oil, divided
- 8 ounces cremini mushrooms, sliced
- 2 garlic cloves, minced
- ½ shallot, minced
- 1 cup brown rice, cooked and cooled
- ¼ cup panko breadcrumbs
- ¼ cup flour
- 2 teaspoons basil, minced
- 1 teaspoon oregano, minced
- 1 teaspoon salt
- ½ teaspoon black pepper, cracked
- 2 large russet potatoes, peeled and chopped
- 3 tablespoons vegan butter, of choice
- ¼ cup almond or cashew milk
- salt and pepper, to taste
- 2 tablespoons vegan butter, or choice
- 2 tablespoons flour
- 1 teaspoon onion powder
- 1 cup vegetable stock, flavorful
- 1 tablespoon tamari, or soy sauce
- fresh thyme leaves(optional)
Instructions
- 1
Saute mushrooms in hot skillet for 3 to 4 minutes
- 2
Add garlic and shallot, saute for 2 to 3 minutes more
- 3
Season lightly with salt and pepper, stir in basil and oregano
- 4
Remove from heat and cool for 10 minutes
- 5
Pulse mushroom mixture with remaining meatball ingredients in food processor until combined
- 6
Form mixture into tablespoon-sized balls and place on parchment-lined baking sheet
- 7
Refrigerate meatballs for 30 minutes
- 8
Sear chilled meatballs in skillet over medium heat for 2 to 3 minutes per side
- 9
Boil peeled and chopped potatoes until fork tender
- 10
Drain potatoes and mash with vegan butter and nut milk until smooth
- 11
Season mashed potatoes with salt and pepper
- 12
Melt vegan butter in small pot over medium heat
- 13
Add garlic to melted butter and saute for 1 minute
- 14
Whisk in flour and onion powder
- 15
Slowly add vegetable stock while whisking until smooth
- 16
Add tamari and season gravy with salt and pepper
- 17
Boil gravy for 5 to 7 minutes until thick enough to coat spoon
- 18
Serve meatballs over mashed potatoes with gravy drizzled on top
Tips
Refrigerate the formed meatballs to help them hold their shape during cooking and prevent them from falling apart in the pan.
Make sure your mushrooms are well-cooked and cooled before processing to avoid excess moisture that could make the meatballs too wet.
Cook the gravy until it coats the back of a spoon for the perfect consistency that will cling to the meatballs and potatoes.
Good to Know
Refrigerate assembled dish for up to 3 days. Store components separately for best quality.
Meatballs can be formed and refrigerated up to 24 hours ahead. Potatoes can be made same day and rewarmed.
Serve immediately while hot. Garnish with fresh thyme for color and extra flavor.
Common Mistakes
Don't skip cooling the mushroom mixture to avoid hot ingredients melting other components.
Avoid overmixing in food processor to prevent dense, gummy meatballs.
Don't rush the gravy - whisk constantly while adding stock to prevent lumps.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these meatballs gluten-free?
Yes, substitute the panko breadcrumbs with rolled oats pulsed in a food processor and use gluten-free flour. Make sure to use tamari instead of soy sauce.
What if I don't have a food processor?
You can finely chop the cooled mushroom mixture by hand and mash everything together in a large bowl, though the texture won't be quite as smooth.
How long will leftovers keep in the refrigerator?
The assembled dish will keep for up to 3 days refrigerated. For best quality, store the components separately and reheat gently before serving.