This recipe for Vegan Swedish Meatballs shows you how to make homemade vegan meatballs served in cream sauce. You could easily use this cream sauce with premade veggie meatballs as well if you don’t have the time or ingredients to make your own vegan meatballs. This recipe will walk you through the step by step instructions to  make your own vegan meatballs using veggie ground round, and the simple recipe for creamy vegetable gravy. 

1 Tbsp Ground Flax

1/4 Cup Unsweetened Non-dairy Milk

1 Package Veggie Ground Round (340g)

1/2 Cup Breadcrumbs

1/2 tsp Ground Black Pepper

1 Tbsp Fresh Parsley, minced (or 1 tsp dried)

1/4 tsp Salt

2 Tbsp + 1 tsp Vegetable Oil

1 Small Onion, Minced

3 Garlic Cloves, Minced

1/3 Cup Raw Cashews, soaked

1 Cup Water

2 Cups Vegetable Broth, salted

In a small bowl, mix together the non-dairy milk and ground flax. Let sit for 5 – 10 minutes.

Heat 1 tsp of oil in a frying pan over medium-high heat, and saute the onions and garlic for 3 – 5 minutes, until soft and translucent. Set aside.

In a medium bowl, use your hands to mix together the veggie ground round, breadcrumbs, flax and milk mixture, salt, pepper, parsley, and the cooked onions and garlic.

Shape the mixture into 1 1/2″ balls.

Heat 2 Tbsp of oil in a large pan over medium-high heat. 

Cook the veggie meatballs for approximately 3 – 5 minutes each, until all sides are evenly browned. 

In a high powered blender, blend together the cashews, water, and vegetable broth. 

Transfer the sauce to a sauce pan, and bring to a boil, stirring often. 

Reduce to a simmer, and cook for 10 minutes, stirring often. 

Pour the sauce over the veggie meatballs and serve immediately.