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Vegan swedish meatballs made with mushromms with a creamy gravy over whole wheat noddles.

Vegan Swedish Meatballs

  • Author: Allie
  • Total Time: 70 mins
  • Yield: 6-7 1x
  • Diet: Vegan


Vegan Swedish meatballs made from white beans and mushrooms covered in a rich creamy gravy.  Serve it on whole-wheat pasta or change it up and try it on mashed potatoes.  



Bean Balls

  • 1 onion (diced)
  • 8 ounces mushrooms (diced)
  • 1 garlic clove (minced)
  • 1 can (15 ounces) great northern beans (drained and rinsed)
  • 1 ½ cup dry bread crumbs
  • 1 tablespoon vegan Worcestershire sauce (or tamari or soy sauce)
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried sage
  • ¼ teaspoon allspice
  • Salt and pepper to taste


  • 2 ¼ cup vegetable broth
  • 3 tablespoons corn starch
  • 1 can (14 ounces) full fat coconut milk unsweetened
  • 2 tablespoon vegan Worcestershire sauce (or tamari or soy sauce)
  • 1 ½ tablespoon dijon mustard
  • 1 ½ teaspoon dried rosemary
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried sage
  • Salt and pepper to taste
  • 16 ounces uncooked whole-wheat pasta


Make the beanballs

  1. Preheat the oven to 375 F (190 C).
  2. In a large nonstick skillet, sauté the onion and mushrooms for 10 minutes, with a pinch of salt (adding a tablespoon of water or broth at a time if the onions stick), then add the minced garlic and sauté for 2-3 more minutes or until the mushrooms have reduced in size and browned. Set the skillet aside to use later.
  3. Add the mushroom mixture, beans, bread crumbs, vegan Worcestershire sauce, rosemary, sage, allspice, salt, and pepper to a food processor and blend until the beans and mushrooms are finely chopped and everything is combined, scraping down the sides as needed.
  4. Roll the mixture into 24 meatballs about the size of golf balls. Bake on a silicone mat or parchment-lined baking tray for 35 minutes.

Make the Gravy

  1. While the meatballs are baking cook the pasta according to the package’s directions.
  2. In a small bowl or glass measuring cup whisk the corn starch into a 1/4 cup of vegetable broth and set aside. Add the 2 cups of vegetable broth and the rest of the gravy ingredients (except the corn starch mixture and pasta) to the meatball skillet and bring to a simmer.
  3. Once simmering, whisk in the corn starch mixture to thicken, stirring occasionally. Using a wooden spoon scrape off the cooked-on bits from the bottom of the pan from the mushroom mixture (there’s flavor in those bits). The gravy should be thick, creamy, and able to coat the back of a spoon. It will continue to thicken as it cools.
  4. Stir in the mushroom meatballs and pasta into the gravy for them to be nice and coated.
  • Prep Time: 35 mins
  • Cook Time: 35 mins
  • Category: Dinner
  • Method: stovetop, oven
  • Cuisine: Swedish

Keywords: vegan swedish meatballs no oil