These Vegan Swedish Meatballs are so meaty, that you might just fool a meat eater! Delicious homemade seitan meatballs are covered in a rich and creamy gravy for the ultimate comfort food. These taste better than IKEA's! 
FEATURED COMMENT:
These meatballs... holy smokes, these things are next level... If I could give this more stars I would. You, my dear, are a marvel.- Peggy
The secret to getting the meatiest texture to these meatballs is to use vital wheat gluten. Vital wheat gluten is a flour made from the protein in wheat, and it's what gives bread its bouncy stretchy texture, and what makes pizza dough chewy. Using it in combination with lentils, walnuts, onions, garlic, and seasonings including the signature hint of allspice and nutmeg, makes for the meatiest most delicious Swedish-style meatballs. Delicious even before you add the gravy! Vital wheat gluten is very high in protein making it great for athletic people. One vegan Swedish meatball (without the gravy) is just 68 calories and contains 8 grams protein, 4 grams carbs, and 2 grams fat!! 
The meatballs can be made ahead of time and stored in the fridge for up to 5 days or they can be frozen. When ready to enjoy them, let them defrost (if needed), then fry them up in a skillet, and whisk up the simple gravy. Serve vegan Swedish meatballs over garlic mashed potatoes, or enjoy them on rice or on pasta. 
How to Make Vegan Swedish Meatballs from scratch:
To a food processor add the lentils, onion, walnuts, and garlic and pulse until you reach a slightly crumbly paste-like texture. Add the vital wheat gluten, water, soy sauce, parsley, pepper, allspice, and nutmeg and pulse, stopping to scrape the mixture from the sides as needed until combined into a crumbly dough. 
Pinch off some of the dough and roll into a vegan meatball about the size of a golf ball and set aside on a plate or dish. Repeat until all the dough is used up and you have made about 18 meatballs. 
Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the meatballs to the steamer basket, cover and steam for 25 - 30 minutes. Once the steaming is done, you can either prepare them right away (see below), or allow them to cool completely and store them in an air-tight container in the fridge for up to 5 days, or freeze them for later. *Note, I always find seitan has the best texture if chilled in the fridge overnight, but it is still great freshly made. 
To serve the meatballs and make the gravy: In a large skillet or non-stick frying pan, heat the light oil over medium-high heat. Fry the meatballs until golden brown and heated through, 5 - 10 minutes. Remove the meatballs from the pan and set them aside on a plate. 
Return the pan to the heat and add the vegan butter. Once melted, whisk in the flour to make a paste. Cook the flour paste while whisking, then pour in the broth and the cream and mix. Bring to a simmer and cook until the gravy begins to thicken, about 5 minutes. Return the meatballs to the pan with the gravy, and heat through for another minute or two. Serve the vegan Swedish meatballs hot on mashed potatoes, rice, or noodles. Sprinkle some fresh parsley for a pop of colour and freshness too! 
These vegan Swedish meatballs are...
- incredibly meaty saucy delicious
- great for making ahead and freezing
- better than Ikea.
More vegan seitan recipes to try:
The Best Vegan Turkey Roast Vegan Italian Seitan Meatballs Vegan Seitan Tenders (vegan chicken breast) Vegan Seitan Steak If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. Bon appetegan! Sam Turnbull.
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Vegan Swedish Meatballs
Servings: (makes 18 - 20 meatballs)
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Ingredients
For the Meatballs:
- 1 cup cooked lentils, (I used canned)
- ½ yellow onion, quartered
- ½ cup walnuts
- 2 cloves garlic, minced or pressed
- 1 ¼ cup vital wheat gluten, (there is no substitution for this)
- 6 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon dried parsley
- ¼ teaspoon black pepper
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
For the Gravy:
- 1 tablespoon light oil, (canola or vegetable oil) for frying
- 3 tablespoons vegan butter
- 3 tablespoons all-purpose flour
- 2 cups vegan "beefless" broth or mushroom broth
- ½ cup vegan cooking cream, (or sub cashew cream or full-fat coconut milk)
Instructions
- To a food processor add the lentils, onion, walnuts, and garlic and pulse until you reach a slightly crumbly paste-like texture. Add the vital wheat gluten, water, soy sauce, parsley, pepper, allspice, and nutmeg and pulse, stopping to scrape the sides as needed until combined into a crumbly dough.
- Pinch off some of the dough and roll into a vegan meatball about the size of a golf ball and set aside on a plate or dish. Repeat until all the dough is used up and you have made about 18 meatballs.
- Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the meatballs to the steamer basket, cover and steam for 25 - 30 minutes or until their internal temperature reaches at least 160°F (71°C) when tested with an instant-read thermometer. If the temperature goes higher, that's perfectly fine—you can't really oversteam seitan. Once the steaming is done, you can either prepare them right away (see below), or allow them to cool completely and store them in an air-tight container in the fridge for up to 5 days, or freeze them for later. *Note, I always find seitan has the best texture if chilled in the fridge overnight, but it is still great freshly made.
To serve the meatballs and make the gravy:
- In a large skillet or non-stick frying pan, heat the light oil over medium-high heat. Fry the meatballs until golden brown and heated through, 5 - 10 minutes. Remove the meatballs from the pan and set them aside on a plate.
- Return the pan to the heat and add the vegan butter. Once melted, whisk in the flour to make a paste. Cook the flour paste while whisking, then pour in the broth and the cream and mix. Bring to a simmer and cook until the gravy begins to thicken, about 5 minutes.
- Return to the meatballs to the pan with the gravy, and heat through for another minute or two. Serve hot on mashed potatoes, rice, or noodles.
Video
Notes
Nutrition
More vegan meat recipes you might enjoy...
Ginger says
These are amazing. The best seitan meat recipe I have ever made!!! This will be my go to recipe. I can change out the spices for different flavors. I did add 2 tablespoons of tomato paste because I have read adding an acid helps the flavor with seitan. I used green lentils because that is what I had made in my fridge.
They are so moist, not tough, easy to shape & taste awesome. Love your site & recipes. You have made becoming vegan much easier for me. Thank you for a great recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much, Ginger! So happy you love this recipe and I'm thrilled it’s been helpful on your vegan journey! 💚
Marsha says
I tried this recipe today and found it delicious. I will be making it often in the future. Thanks you so much for your recipes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you loved it Marsha! Thank you for your review 🙂
GG says
I'm planning to make a double batch for Thanksgiving. My steamer is not large enough to spread out that many in a single layer. Can I steam them in a double or triple layer?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi GG! Yes, you can stack them on top of each other, just ensure the internal temperature reaches at least 160°F (71°C) when tested with an instant-read thermometer to know they are done. If you do not have a thermometer, I recommend steaming them in two separate batches, just to ensure they all reach the proper temperature. Enjoy!!
Laila says
You have the best recipes. I made these a couple years ago and they turned out amazing, I'm going to make them again this Thanksgiving. Love that you can toss everything in the food processor because I'm lazy
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much Laila!
Mirka says
Hello!
I'm not the kind of person to usually leaves comments, but I really gotta thank you for all your beautiful recipes; I've tried a couple of them and never been disappointed! I feel like your recipes are filled with rich ingredients aswell as full of nutrients and giving a surprising texture.
Thank you for your creativity, I'll be looking forward to try more of your recipes!
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing your kind words! We're so happy you enjoy the recipes. 🙂
Debbie says
This is my favorite Swedish meatball recipe. I've made it several times. It's easy, delicious, and nutritious. I will be making it again.
Bryanna Connor says
So good! One of my favorite recipes. Do you think it’s possible to freeze the meatballs? Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Bryanna! Yes absolutely, seitan freezes very well! I have added freezing instructions to the recipe notes 🙂
Stacey says
I love this soooo much! My doctor told me I had to go vegan for health reasons and I thought I’d never have Swedish meatballs again and now I can! The best part: these are the best I’ve ever had ♥️♥️♥️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that is so amazing!! So happy to hear that Stacey!!
Shelley Dunn says
Vegans and non-vegan family members love these! It's a staple at every Christmas dinner. Easy to make ahead of time and heat up in the microwave.
Jess @ It Doesn't Taste Like Chicken says
Wonderful, thanks for your review!
Kathy Vesely says
Hi, Sam! I haven't read through all the comments, but could you put these in the air fryer instead of frying them? I realize if they are fried, then making the gravy in the same pan might give more flavor to the gravy. Just wondering...
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kathy, once they are steamed and cooled, then yes you could air fry them. However, just note that air frying them might make them quite dry. So my preference is to pan fry. I hope that helps!
Holly says
I loved these! And they're so easy to make. I've adapted them as burgers as well, with more crispy surface area. Thank you!!
Jess @ It Doesn't Taste Like Chicken says
Terrific! We're so glad you like them!
Christine Dobbin says
I’m planning on making burgers with the recipe as well, just wondering if you changed the steaming time at all? Thank you. 🙂
Sunny says
hello! can i sub cashews for walnuts and maybe do a tomato sauce instead of the gravy?
Jess @ IDTLC Support says
Yes the nut substitute should work fine. You may also want to check this recipe over if you'd prefer a tomato based meatball:
Vegan Italian Seitan Meaballs
Lyric Houston says
Can I use a blender instead of a food processor?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lyric, this recipe will be much too thick to mix in a blender. If you do not have a food processor, I recommend adding the cooked lentils to a large bowl and using a potato masher to smash them up mostly. Make sure to chop the onion and walnuts up finely, and add them to the bowl. Mince or press the garlic, then add it to the bowl with all the remaining liquids and spices and mix well. Lastly add the vital wheat gluten and mix by hand to form a dough, then proceed with the recipe. I also added this instructions to the recipe notes just now so that they will be there for future reference. Enjoy!
Suzy says
These were really good! I, too, followed the recipe, except I cut the recipe in half for the two of us, so it yielded 10 "meatballs" (I agree with Dr. J; I cooked my own lentils as well). Next time I will cut to 1 1/2 servings next time, it was too filling for us. I served over mashed potatoes with some steamed carrots as the side. I agree that the balls were softer than I anticipated. I'm wondering if a bit more vital wheat gluten would have given them a bit more tooth. I'd like a bit more spunk to the gravy as well. I salted more than I normally care to, so I'd like to find some herbs that would boost the flavor. But honestly, it's a great meal and I will definitely make them again!
Michelle Walton says
Try white pepper, nutritional yeast and liquid aminos. my go-to flavor boosters.
Dr. J says
These were pretty good! I followed the recipe to the letter (though, who buys canned lentils? had to boil my own...) and they came out great. The texture was a little softer than I had anticipated, but I liked that they weren't heavy the way meatballs made with faux burger (such as Beyond) are, and the taste was on point. The gravy was heavenly. My wife absolutely loved them and said she wanted to have them again.
Brenda says
Wow these meatballs are the best. Perfect consistency and amazing flavor. Yummy!!
Jess @ IDTLC Support says
We're so glad you liked them!