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Vegan Swedish Meatballs

  • Author: Liz Madsen
  • Total Time: 20 minutes
  • Yield: 12 cups 1x
  • Diet: Vegan


Creamy, rich, and flavorful, Vegan Swedish Meatballs is an easy-to-make dish you’ll be proud to serve family, guests, or all to yourself!


Units Scale
  • 3 cups vegetable broth (see note 1)
  • 3/4 cup coconut milk (see note 2)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lingonberry jam, optional + more for serving (see note 3)
  • 3 tablespoons nutritional yeast
  • 2 tablespoons reduced sodium soy sauce or use GF tamari if needed
  • Sea salt and black pepper, to taste
  • 1/2 cup filtered water
  • 1/4 cup arrowroot powder or cornstarch
  • Vegan meatballs (homemade or store bought) (Makes enough sauce for 24-26 meatballs)
  • Vegan mashed potatoes, pasta, (use GF if needed) or Rice for serving
  • Fresh parsley for garnish


  1. The base: If serving this over pasta, rice, or mashed potatoes, get that going first. The sauce part is actually pretty fast!
  2. Start the gravy: To a large, wide pot (to simmer your meatballs), add your vegetable broth, canned coconut milk, nutritional yeast, reduced sodium gluten-free tamari, Dijon mustard, black pepper, and lingonberry jam if you want it *in* the sauce. Whisk everything together and bring to a boil over medium high heat.
  3. Make the slurry: Whisk together the water and the arrowroot powder / cornstarch in a small bowl or measuring cup. 
  4. Thicken the gravy: Pour it into the boiling liquid and whisk well for about a minute. Turn the heat down to medium and let it continue to thicken for 3-4 minutes.
  5. Simmer the vegan meatballs: Add the vegan meatballs in a single layer, turn the heat down by just a notch, and allow them to simmer for about 5-6 minutes, stirring occasionally.
  6. Serve: Serve over drained noodles, cooked rice, mashed potatoes or just on its own with an extra spoonful or two of the gravy, a sprinkle of fresh parsley and a few spoonfuls of lingonberry jam.
  7. Store: Refrigerate leftovers in an airtight container for up to 5 days. Freeze leftovers in a freezer-safe container for up to 3 months. The sauce keeps great too, so if you have leftover sauce you could freeze it flat in a freezer bag on a pan, then store it easily, or throw it in a freezer safe jar.


  • Note 1: My favorite is Better Than Bouillon Roasted Vegetable Base--which you just mix with hot water. The Better Than Bouillon brand is much more economical than prepared broth, has better flavor in my personal opinion, and lasts forever in the fridge. However, vegetable bouillon cubes or prepared vegetable broth will also work.
  • Note 2: Instead of coconut milk you can use any unsweetened non-dairy milk from the refrigerator section, but the coconut milk adds a lovely creamy richness to the gravy and I cannot recommend it enough.
  • Note 3: Lingonberry jam is a traditional jam served with Swedish meatballs. It’s delicious, and I found some at my regional chain grocery store, but you can also buy it online. You don’t need to put the jam IN the gravy, you can serve it on the side if you like. If you can’t find any, cranberry sauce or raspberry jam will also work well. I’d recommend buying the less-sugar varieties, as lingonberry jam is quite tart and that’s why it goes so well with the savory gravy.
  • Note 4: This gravy recipe makes 4 cups, so you can use a lot of meatballs, or not so many if you just like it extra saucy. You could also freeze extra sauce for later! Thin it out with some water over the stovetop after thawing it.
  • Note 5: For the vegan Swedish meatballs pictured mashed potatoes. Or mashed cauliflower. Or cooked pasta. Or whatever you like!
  • Cook Time: 20 minutes
  • Category: Entree
  • Method: Stove Top
  • Cuisine: American, Swedish

Keywords: Vegan, Gluten-Free, Oil-Free, Soy-Free, Nut-Free, Vegan Swedish Meatballs