vegan swedish meatballs

These flavorful Lentil Meatballs (Vegan, Gluten-Free) are smothered in a creamy cashew gravy will surely be a big hit at your dinner table especially during the holidays!

Lentil Meatballs (Vegan, Gluten-Free)

olive oil

onion

garlic

parsley

thyme

paprika

lentils

vegetable broth

walnuts

oat flour

flax seeds

nutritional yeast flakes

Bragg's liquid aminos

salt

cashews

water

onion powder

arrowroot powder

Bragg's liquid aminos Start

Italian seasoning

Cayenne pepper

Heat oil in a saucepan over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, thyme, parsley, paprika, and lentils to coat.

Add water and bring to boil over medium heat. Reduce heat to simmer and cover the pot. Cook until lentils are tender and water has completely evaporated about 30 minutes. (Make sure lentils are dry and not soggy)

Transfer lentil mixture to a large bowl and set aside. Using a food processor, process/pulse walnuts until finely chopped. Stir walnuts into lentils along with the *oat flour, flaxseeds, yeast flakes, Bragg's Liquid Aminos and salt.

Preheat oven 400 degrees F. Prepare baking sheet with lightly greased parchment paper.

Scoop mixture, using about 1-2 tablespoons. Form into balls and placing them on prepared sheets in a single layer until mixture is all gone. Bake for 30 minutes or until brown and crispy on the outside.

Combine cashews, water, yeast flakes, onion powder, garlic, arrowroot, Bragg's Liquid Aminos in a high-speed blender and process until smooth.

Pour sauce into a saucepan and add thyme, Italian seasonings, paprika. Heat on medium-high, stirring constantly with a wire whisk until sauce thickens.

Place meat balls in serving plate. Pour gravy on top and garnish with chopped parsley.

Loved these and the gravy was similar to cream gravy.  Many thanks for sharing your recipe.

My husband, who is a huge meat eater, LOVED these! My vegan eaters loved them too!!Thank you!

This has become one of the family favorites. Thank you so much for sharing!

Thank you for this recipe! I’ve cooked this every Thanksgiving for the past 4 years. My 5 year old loves it and the bigger he gets the more of it he eats. This year I wasn’t expecting him to eat so much of the Lentil balls I didn’t get to eat much and now I’m left with a lot of gravy. I’m going to freeze the gravy. How long do you think it will last in the freezer?

I almost deleted this email until I saw the word Lentil!  I've been wanting to try a Lentil recipe, but hadn't the time to research.   I promise I'll work on this soon!    I give it 5 stars just because I found it!!!

I made this a month or two ago and loved it. It was also well received by my husband and brother in law, both carnivores! Thank you for this recipe!

This is the most amazing gravy I have ever had!  Even prior to WFPB eating!  My whole family adores it, even my two boys, 7 and 12 years old!

Every time I see this recipe it makes me want to consume it right then and there

It's really good to know that you have healthy meatballs.

I doubled the recipe and the water was way too much.  I just drained it when the lentils were the right consistency though.

This is a recipe on which I definitely have to try very soon.

How much water do I add to cook the lentils? Every time I cook lentils I feel like they get mushy. Do you cover the pan?

what brand of Italian seasoning do you use, or what is in it so I can make my own? so far have loved all your recipes that I've tried. haven't made this one yet.

I made this tonight and it turned out wonderful!  Thank you for sharing this recipe!

My favorite veggie meatballs! It’s my current pregnancy craving. Making a double batch to be able to freeze for postpartum!

This vegan meatball recipe is the BEST I've ever had!!!!  WOW, it's really amazing!  I will always double the recipe from now on.  Thank you so much!   Looking forward to trying out more of your recipes.  I did leave a comment earlier on your vegan split pea recipe, that one also was AMAZING!!!  Again thank you!!

This is SO GOOD!!! I followed the suggestion to cook mushrooms in white wine and added that to the gravy. I think that makes the gravy so decadent. This recipe is definitely a keeper!

This looks delicious!   Can't wait to try.   Question: could I substitute the walnuts with something else?   Would GF breadcrumbs work?

Hi Michelle, 

Love, love love this recipe!
My 18 year old son is a vegan, I’m vegetarian and my beloved husband is a meatatarian (we’re working on him.) I have made meatballs before using vital wheat gluten and we found them to be too ‘wheaty.’ However, this recipe is delicious. I doubled it so that I could freeze some.  My son has never liked gravy even before he was a vegan. He calls it meat sweat! Lol. I made a marinara sauce instead and they were so yummy.

Thank you for this recipe. I intend to put it in our meal rotation.

Loved this recipe! Made it twice this week.  On my first attempt at the gravy I found the cashews never fully blended down so I ended up with gritty deliciousness 😁 The second time I blended the cashews down to a paste before adding the other ingredients and it was perfect. My husband loved it as well. Thanks!

Really yummy! I made this tonight for myself and two Greek meat lovers... even they approved! Lick-the-dish delicious! Thank you :)

Omg 😱 this recipe is amazing! Thank you. Can’t wait until I get them out of the oven.

OMG these are stupidly good! I cannot stop eating them. Definitely keeping these to make over and over.

Oops!  I just saw the picture with green lentils.  Thanks!

Hi Michelle, I really enjoyed your pumpkin soup recipe the other day and want to try this one too...what kind of lentils should I use?  Red or green/breown?

Hello There!
Just made this last night! My daughter and I are not vegans, or vegetarians, but Plant-Forward eaters focusing on the nutrition derived from Plant based foods, but not eliminating animal products entirely. We have a diet-blended family...super challenging to be 100% vegan. Anyway, these lentil-balls were amazing! Your recipe was easily adapted for us by using one egg as a binder (flax and I don't mix on the digestive level). I did use chicken broth instead of veggie broth. But your gravy I made straight up like you listed--and that gravy? Oh My! Absolutely divine! So savory and flavorful. I can see using the gravy for other recipes as well.

My husband and I love this. It is vegan comfort food! We decided to make it for family this Christmas. Thank you!!!

Super yummy! I was pleasantly surprised how well the meatballs held together while baking.

Hi ! I'm intrested in your mushroom sauce ! Sounds lovely

These are SO delicious!  I used regular flour since I’m not GF.  I threw the left over “meatballs” on my salad the next day.   Such an awesome find for this die hard vegan!!  Thank you!♥️

Thank you Michelle for another great recipe!  These were delicious!  We added a little liquid smoke.  Unfortunately, I don't usually use dry beans so my lentils were a little too firm, but still loved them! I wonder if they would be as flavorful using canned lentils?  Currently enjoying the leftover meatballs in a big salad!  Definitely a new favorite!

I love these recipes.  

The Cashew Gravy and Lentil Ball were delicious.

This is definitely a winner recipe. I have doubled it as I like to freeze meals to help me with my busy schedule.   I also chose to make a mushroom sauce which I did with vegetable broth.    Thank you for sharing this recipe.

Made these for the first time tonight and loved it! Thank you:)

I love this meatball recipe, even though mine don't ever look quite like meatballs. Ha! I have abandoned trying to get a "ball" out of them and instead just spread them out and bake it like a thin loaf. The cashew sauce is so savory, but sometimes I just skip the sauce and make buddha bowls with the meatballs, hummus, veggies, and brown rice. I didn't even realize how much I love lentils until this recipe. They are so tasty!

Excited to try your recipe! What can I substitute for flax seeds?

These meatballs are delicious! 5 stars! Flavorful with a crispy exterior. Like you, I hate bland food. I love how you use spices. My mom was also an excellent cook. This meal reminds me of her. Thank you!! The gravy is delicious too. I served the meatballs and gravy with rice and an even more simplified version of your curry cabbage. My husband loved it too!

So... I am 2 weeks in to being vegan. I LOVE the flavor of meat! I thought vegan food would be so hard to cook and honestly thought the taste just wouldn’t measure up. What a pleasant surprise! This recipe is fantastic! Delicious! And as a true compliment... my husband (who is meat and potatoes all day long) LOVED THIS!!! I cannot tell you what a miracle that is. He keeps saying, “but don’t tell anyone I like vegan food.” Ha! Busted. Thank you for the yummy recipe.

Dear Michelle,  I just made this today and had it for dinner.  It was really good!  I hadn't made anything with lentils to substitute meat.  I've been on a WFPBNO way of eating for about 3 1/2 weeks.  A meat dish sounded good (without meat) but wasn't sure where to start.  Someone on the Forks Over Knives Facebook page posted a link to this recipe and it sure looked yummy.  I printed out the recipe and made this my project for today.  The gravy is fantastic and I want to make that for other meals as well! I really liked how the meat balls were crunchy and looked like actual meatballs when cut open.  My tastes are still adjusting, so I held off on 5 stars.  Nothing against this recipe, but wanted to reserve the 5th one for the BEST one ever!
Thank you for making this available.  This is a winner!

These look really good. I  am betting they have a great texture too! Can't wait to try these for meatless monday!

What a lovely recipe!  This looks like a big bowl of pure comfortfood! I'm loving that cashew gravy! It sounds amazing!

Lentils are amazing! We love to use them in many dishes, and these are such great looking lentil meatballs! Going to make them soon all smothered in cashew gravy!

Mmm what a wholesome and delicious meal! This looks so good and I love this idea for lentils...definitely need to make lentil meatballs soon!

You have used a lot of great flavors in this recipe! That cashew gravy has me very intrigued! It looks amazing!

These lentil meatballs look amazing! I'm a huge fan of lentils and use them in spaghetti sauce and tacos, but I've never tried making meatballs with them. I love the creamy cashew gravy too. Pinning to make ASAP!

These Lentil Meatballs looks really scrumptious! I am so excited to try that creamy cashew gravy. I wish dinner will come soon!

These looks so good and totally like meat (thinking of making my hubby try without telling him)! This velvety sauce has me drooling and it's not even lunch time yet!

You can never go wrong with a great meatball recipe. Meat based or meatless. Makes a great appetixer, stuffed into subs or added to a pasta dish.

I LOVED the flavor of these, but I must’ve done something wrong because the lentils were crunchy! Any idea what could’ve caused this?? Thanks for sharing this great recipe!

What can I use to sub walnuts for the meatballs ? I don’t have any on hand.

This is my new favorite!!!! I added a little too much water, lentils were a little on the soggy side so I added almond flour about 2tbl, turned out wonderful! Served with brown rice and steamed zucchinI!!

I really liked these! Thank you for the recipe 😀

These are so delicious! I started a plant based diet a few weeks ago and was trying to find a recipe to eat more lentils and this is it! I used gluten free flour in place of the oat flour, and I didn’t make the gravy. The only issue I noticed was the nooch has a distinctive smell when preparing. But I can’t smell it after they cooked so that is good! I am fairly new to the nutritional yeast use too 🙂 I am going to pair these with my chickpea pasta and basil tomato sauce for lunches! Thank you for the recipe!

I got reacquainted with these babies this weekend and they are as delicious as ever! I doubled the batch and my, my, my, I’ve been away too long!!!

I also discovered that the extra gravy is DIVINE as a vegan pot pie filler. 

I miss being able to cook often so when I had a small window to do so, I had to return to my tried and true favorite recipe site for Michelle’s PHENOMENAL recipes!

**Note pistachios are GREAT in this recipe too!! I’ve done walnuts, cashews, pecans, Brazil nuts (soaked first), and pistachios - all delicious. Maybe one day I’ll try macadamia nuts too. Michelle your recipes are so versatile! Delicious as is, and adaptable as well! You have a gift and I hope you get your just dessert - vegan of course :)

I am infatuated with this recipe.  It satisfies my cravings for warm, savory meals!  I have prepared this more than once, and actually love the liquid consistency.  I wind up pouring it all over a couple of cups of white or brown rice, and my whole family devours it!  I often double the recipe for lunches-thank you so much for this tasty meal 🤗

This recipe is a staple in my home and approved by my elderly, non-vegan parents. I always use canned lentils and omit the broth, adjust the tamari as needed, and it tastes great every single time. I usually make it into a loaf, but the balls are a family favorite too. Of all the meatless loaf/ball recipes on the web, this is my very favorite.

Made this for Dinner tonight and sooooo tasty ! Will be making this on a regular basis The liquid of the lentils wouldn’t completely evaporate so I drained the excess &amp; the ingredients did bind it all together well &amp; held together in the sauce - very happy with results &amp; amazing taste - thank you for this lovely recipe!

I love this recipe!!! The First time I made this, the lentils still had a lot of water in them and the meatballs came out somewhat dry, so I cut back on both the water and the oven cooking time and it came out perfectly. I just made these again and I accidentally blended the lentils in with the food processor instead of stirring them into the walnut mixture, and it came out super mushy but after baking them they were actually more like meatballs so it was a happy accident. Will definitely be making this again!

This recipe was delicious!!! I served it over noodles! The lentil balls held up and the sauce was so tasty!

I was a little skeptical when making this. I have to see it was so delicious. Best cashew sauce to date. I added mushrooms to mine. My daughter even loved it. She was so surprised when I told her there wasn’t dairy in the gravy.

These look amazing, Michelle!  I'm always on the lookout for a good vegan or vegetarian "meatball."  I'm really looking forward to making these!

Thanks for the yummy recipe! I have been eyeing it for a while. I made it for our Sabbath meal and it was absolutely delicious 😋 
I tripled the recipe, made the meatballs small to medium sized and got about 54 meatballs so we can have leftovers for the weekend! 
The gravy, I doubled the recipe, looking forward to eating it again tomorrow, this will definitely be my go to for meatballs!!

Oh my this is delicious. I am eating this as I type. I will making this again for sure.

Wonderful recipe!! I will make this over and over. Thank you so much!!

This the BEST gravy I’ve EVER had! It is so flavorful, thick, creamy...everything you expect in a fantastic homemade gravy, but without the use of animal products. It’s just perfect. 5 stars isn’t enough 😊

Second time making this recipe this week. Had to double it because hubby really loved. I didnt use the Braggs but it still turned out great!!!!

I am SO glad I stumbled on this recipe! It is simple and delicious and, as someone else said, was a big hit at one of my church suppers. It’s going to be my  vegan option at Christmas dinner this year. For the church I assembled it all in a crockpot to make it easier to serve.

This dish was a hit! Very delicious, thank you. I didn't have enough walnuts so I did half pumpkin seeds and it was terrific. I'm glad I tripled the recipe because now we have enough for our family tomorrow!

My family really loved these meatballs! I should’ve doubled the recipe because we didn’t have enough for seconds. I also loved the gravy as well! I omitted the walnuts altogether and just added a bit more oat flour- didn’t miss the nuts! I will be making this often!

Hi Michelle, you did it again!  This recipe was fantastic!  I have missed the taste of meatballs since changing my eating habits and this definitely met my expectations!  I made enough to bring for lunch tomorrow and I'm sure it will taste even better!  Thank you.

Hey.. i just want to ask if lentils are soaked in water and dried or just dried from the beginning without soaking in water... thank u so much

Michelle, this recipe is to die for! I have made it several times and taken it to church potluck and the people love it! It disappears fast and I always bring home an empty dish. The gravy is a really nice complement to the meatballs.

Hi i dont have walnuts, what can i use instead? Don’t want to make a trip to the store just for one thing.. :) thanks

Made this for dinner tonight and it was amazing!! Will definitely be making again. Thanks for your hard work in giving healthy and great tasting recipes😊

This was so good, even my meat eating family members enjoyed it! The gravy was a bit saltier than what we’re used to so next time (and there will definitely be a next time!), I will decrease the measure of aminos by about half. Thank you for sharing this recipe!

What amount of lentils tp use?? I don’t see it listed...

The gravy is delicious by the spoonful! I took these to Christmas dinner. The meat eaters were asking for the recipe! The gravy recipe makes more than  enough to gobble some up with a spoon, which i did. Thank you!

Michelle you are still the undefeated, super-chef champion of the net! These are yum yum!!! 

The show must go on.....the air! Yours, next week - PrimeTime.. I will give you the rest of the week and beginning of the next off for the holiday, but come Wednesday, I expect to see Healthier Steps the TV show on my guide. 

You are the Vegan Van Gogh! These are savory and delicious! Thanks for another great holiday meal :)

Tackling the curry cabbage now ;)

The meatballs and gravy we're great. I overcooked the meatballs so they were a bit crunchy, but I enjoyed them anyway. This may be my new go to gravy. I usually make portobello mushroom gravy.  With red wine and broth added...corn startch and yeast etc. This is richer and creamier...

I have made this recipe before and it is delicious. However, it's been a while and I'm thinking of making this for a party. About how many meatballs does this recipe yield? I only see that it serves 6.

Fantastic recipe!!! Fairly quick dinner on a Wednesday night. Thanks for sharing.

Wow! these are soo good. Made the 'meatballs' today, will bake them tomorrow. I put the 'dough' for 15 seconds in my blender. Love the gravy!

I used canned lentils because I had them on hand. It was super quick and they basically just needed to be heated in the pan. It took about one extra tablespoon oat flour because they are a little moist. This meal was super tasty with a really satisfying texture. I'm excited to start making the gravy for everything. Thanks Michelle!

I made my own version of this and made gravy with barbecue sauce but I got the concept here and I enjoyed.

Do you leave lentins as a whole or you crushed it after they are cooked?

Amazing this is delicious every time!! I double the recipe and freeze the extra meatballs!

This is one of our favorite vegan dinners. I accidentally didn't make them firm enough the second time so I shaped it into a loaf. Serving Xmas eve. You rock!  Fuhrmans Creamed Kale is also really good.

I've made these several times and both my husband and I love them!! Thank you so much for this awesome recipe!!

This recipe is on my menu for Thanksgiving and your pumpkin pie, they are the best vegan versions I have ever tried. I have a list of your recipes to try, thank you.

This is a fantastic recipe! I made this recipe for my wife (who is vegan) and I. I grew up vegetarian but do eat meat a few times a week. These taste better than real meatballs. Since we did not have walnuts in the house, we substituted the cup of walnuts for 1/2 cup cashews and 1/2 cup almonds. Turned out great!
Thanks for sharing.

My very much meat loving family just ate these for dinner and again as leftovers,  This recipe is great,

I Absolutely loved the gravy. It was the best gravy I ever had. Also, I was excited about the meatballs because I’m not really interested in cooking store bought vegan mock meats. This recipe made me so happy because I’m finally enjoying cooking as a gluten free vegan as I did when I was not vegan.

I have just made the lentil meatballs, they smell and taste delicious! ?Thank you for sharing the recipe.

This  receipe is so delicious i will definitely be making this again. Please keep posting more Michelle for everyone of your receipes are so good.

https://www.youtube.com/watch?v=G6rxJRPOX2E

Recipe for Vegan Swedish meatballs that are full of flavor and made from wholesome ingredients like beans, oats and bulgur. These tasty vegetarian Köttbullar are nut-free, oil-free and soy-free.

This Ikea vegan swedish meatballs recipe has not just an authentic taste thanks to the spices they contain, but they also offer you a texture that holds together.

Vegan Swedish Meatballs

black beans

tbsp gluten powder

(45 grams) oats rolled, grind into flour

tsp baking powder

(140 grams) bulgur, cooked

tsp sea salt

tsp smoked paprika

tsp white pepper

Dijon Mustard

yeast

tbsp Coconut Aminos

tbsp white wine vinegar

garlic powder

nutmeg

allspice

oregano

rosemary

sage

turmeric

tsp flax seed powder

tomato paste

tbsp, tahini or nut butter

(60 milliliters) water

(110 grams) cashews

(250 milliliters) water

(180 milliliters) almond milk

(60 milliliters) tamari or coconut aminos

tsp molasses

tsp apple cider vinegar or lemon juice

tsp marmite opt

These delicious Vegan Swedish Meatballs are reminiscent of the classic IKEA version. They are made with a plant-based ground that is perfectly textured and seasoned with warm spices. Then they are smothered in a rich and creamy gravy that is the epitome of comfort. The whole family will love it! 

onion (, minced (about 1/4 cup))

garlic (, minced)

panko breadcrumbs

full-fat coconut milk

dijon mustard

Worcestershire sauce

ground nutmeg (, more to taste)

white pepper ((sub black))

Salt (,

vegan butter

all-purpose flour

vegetable broth ((*see note))

full-fat coconut milk (, canned)

vegan Worcestershire sauce

dijon mustard (, more to taste)

Salt and pepper (,

Preheat oven to 400° F (200° C). Line a large rimmed baking sheet with parchment paper and set aside.

In a large bowl add the breadcrumbs and coconut milk. Let it sit for a minute so the milk can absorb into the breadcrumbs. Now add the plant-based ground, onion, garlic, parsley, dijon, vegan Worcestershire sauce, allspice, nutmeg, and pepper. Combine well using your hands. * note: if you aren&#039;t using milk, just add the breadcrumbs with the rest of the ingredients and combine.

Using a tablespoon measuring spoon, measure out a heaping tablespoon of mixture (about 1.5 tablespoons). Alternatively, you can use a medium-sized cookie scoop for even measuring. Place each scoop on the baking sheet (don&#039;t roll yet). Once finished, roll each scoop into shape with your hands (it&#039;s less messy using this method).

Place in the oven for 20-30 minutes until golden brown. Flip at the midway mark. Remove from oven. Tip: start making the sauce when the meatballs have about 10 minutes left so they are nice and hot when the sauce is ready.

Vegan Meatballs

Heat butter in a large skillet over medium heat. Whisk in the flour until it&#039;s fully combined, smells slightly nutty, and it&#039;s lightly golden. About 1 minute. Whisk constantly to prevent burning.

Slowly pour in half of the broth while constantly whisking to combine well. Let it come to a simmer before slowly adding the remaining broth while constantly whisking to prevent lumps (raise heat slightly if needed).

Add the coconut milk, Worcestershire sauce, dijon, allspice, nutmeg, salt, and pepper. Whisk to combine well. Let it simmer for 7-9 minutes to thicken into a thin-ish gravy. Stir occasionally to prevent burning or lumps. Cook down longer for a thicker consistency (note: it&#039;ll thicken more when removed from heat). Taste for seasoning and add more if needed.

Add meatballs to the sauce and cook a few minutes longer if needed. Alternatively, you can serve the gravy on the side of the meatballs. See note for serving suggestions. Enjoy!

Gravy

My husband and I just made this, and it was incredible! We made some adjustments to make it slightly lower calorie and lower salt, for his dietary needs, and it still was so good. We used soy milk in place of coconut, and it was still so moist and the gravy was plenty creamy. Served with mashed potatoes and sprinkled more parsley on top, it was a very pretty dish. I definitely think I could make it for guests, but either way it's joining our recipe rotation.

I just want to say thank you for this. I have been making this recipe for me and my wife every week for about three months now. We starting adding a 1/2 teaspoon of cinnamon into both the meat balls and the sauce and it’s great.

I made this with 1.5 pkg of ground Impossible and served it with mashed potatoes. I ate it for dinner, breakfast, and dinner again. I also like that the gravy turns back into liquid form when heated (sometimes, they stay more on the solid side). Flavors are excellent. I used a beef bouillon that is very strong and even went with more than the recipe called for but I wanted a more powerful taste (skipped adding salt). Highly recommend and thank you.

I followed the recipe as written. It was absolutely delicious. The directions were very clear and well written. This is definitely a “have again”.

The gravy Is delicious my meat eating sons loved it.  I will definitely be making this again.

I made the sauce to use with frozen meatballs (ok, kind of a cheater) for Christmas Eve.  The sauce was wonderful and with the meatballs, tastes great the day after.  I recommend making the sauce and meatballs at least 1 day before you plan to serve them.  That allows the flavors and spices to mix and taste much more like the IKEA sauce.  My family was very impressed, and I will serve them again!!!!!!!!!!!

These were spot-on! So tender and had great flavor. Thank you for the recipe.

Comforting vegan Swedish meatballs in a savoury creamy sauce. Serve with mashed potato or pasta for a filling and delicious dinner!

Top 5 vegan swedish meatballs recipes from across the web

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Lentil Meatballs (Vegan, Gluten-Fre...

Vegan Swedish Meatballs

Vegan Swedish Meatballs

Vegan Swedish Meatballs

Vegan Swedish Meatballs

Top 5 vegan swedish meatballs recipes from across the web

The most viewed vegan swedish meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lentil Meatballs (Vegan, Gluten-Fre...

Vegan Swedish Meatballs

Vegan Swedish Meatballs

Vegan Swedish Meatballs

Vegan Swedish Meatballs

The most viewed vegan swedish meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine