- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the cooked lentils, mushrooms, rolled oats, onion, garlic, flaxseed egg, soy sauce or tamari, dried thyme, ground nutmeg, salt, and pepper. Mix well until all ingredients are evenly combined.
- Shape the mixture into small meatball-sized balls and place them on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and firm.
- While the meatballs are baking, prepare the gravy.
For the Gravy: Ingredients:
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour (or gluten-free flour if preferred)
- 2 cups vegetable broth
- 1 cup unsweetened plant-based milk (such as almond or soy)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- In a saucepan, heat the olive oil over medium heat. Add the flour and whisk continuously until the mixture forms a paste and becomes fragrant, about 2 minutes.
- Slowly pour in the vegetable broth while whisking constantly to prevent lumps from forming.
- Add the plant-based milk, soy sauce or tamari, Dijon mustard, salt, and pepper. Continue whisking until the mixture thickens and comes to a gentle boil.
- Reduce the heat and let the gravy simmer for a few minutes, stirring occasionally, until it reaches your desired consistency. If it becomes too thick, you can add more vegetable broth or plant-based milk to thin it out.
- Once the meatballs are baked and the gravy is ready, pour the gravy over the meatballs and gently stir to coat them.
- Serve the vegan Swedish meatballs and gravy over cooked noodles, mashed potatoes, or alongside lingonberry sauce for an authentic touch.
- Enjoy your vegan Swedish meatballs and gravy!
These vegan Swedish meatballs and gravy offer a plant-based twist on the classic dish, and they’re perfect for those following a vegan or vegetarian diet.