Why You’ll Love This Recipe

Whole Plant Food Ingredients: Lentils and oats contribute protein and fiber, while mushrooms add a savory depth of flavor. These ingredients are rich in fiber, protein, and essential micronutrients like iron, magnesium, and potassium.
Easy to Make: With straightforward steps and accessible ingredients, this recipe is suitable for both beginners and seasoned cooks.
Crowd-Pleaser: Even non-vegans will appreciate the taste and texture of these meatballs.
Versatile: Serve them over mashed potatoes, pasta, or a bed of steamed vegetables.
Flavorful & Comforting: The combination of warm spices like allspice, nutmeg, and herbes de Provence brings deep, savory flavors that make these meatballs irresistibly good.
Kid-Friendly: These Swedish meatballs are a great way to introduce a healthy plant-based meal to children.
Great for Meal-Prep: Make these vegan meatballs ahead and enjoy them throughout the week or even beyond. They are freezer-friendly and perfect for meal prepping.

Ingredients

1 ½ cups dry brown lentils, rinsed and drained
1 onion, chopped
5 cloves garlic, chopped
1 ½ cups mushrooms, chopped
1 cup rolled oats (use gluten-free if gluten-sensitive)
3 tablespoons coconut aminos
¼ teaspoon black pepper
1 ½ teaspoons herbes de Provence
1 teaspoon allspice
½ teaspoon ground nutmeg
1 teaspoon garlic powder
1 teaspoon onion powder
Salt to taste
Vegan mushroom gravy or vegan BBQ sauce, for serving
Fresh chopped herbs, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Lentils:
- Bring about 1 ½ cups of water to a boil in a small pot.
- Add the brown lentils and reduce the heat to a simmer. Cook uncovered for about 20-25 minutes until the lentils are tender.
- Once done, drain any excess water and set aside to cool slightly.
Sauté the Vegetables:
- While the lentils cook, heat a large skillet over medium heat.
- Dry sauté the diced onion in the pan for 3-4 minutes until it starts to soften and become translucent.
- Add the minced garlic to the onions and cook for another 1-2 minutes until fragrant.
- Add the chopped mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they release their moisture and become tender.
Prepare the Meatball Mixture:
- While the vegetables are cooking, pulse the rolled oats in a food processor until they reach a fine, flour-like texture.
- Add the cooked lentils, sautéed onions, garlic, and mushrooms to the food processor.
- Add the coconut aminos, black pepper, herbes de Provence, allspice, nutmeg, garlic powder, and onion powder.
- Pulse until the mixture is well combined but still has some texture.
Form the Meatballs:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Using your hands, form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until the meatballs are golden brown and firm to the touch.
Serve:
- Serve the meatballs with vegan mushroom gravy or vegan BBQ sauce.
- Garnish with fresh chopped herbs if desired.

Servings and Timing

Servings: This recipe yields approximately 12-14 meatballs.
Preparation Time: Approximately 15 minutes.
Cooking Time: Approximately 30 minutes.
Total Time: Approximately 45 minutes.

Variations

Spice Level: Add a pinch of cayenne pepper or red pepper flakes to the mixture for a spicier kick.
Herbs: Incorporate fresh herbs like parsley or basil for added freshness.
Gravy Options: Serve with different sauces such as vegan BBQ sauce or a tangy mustard sauce for varied flavors.

Storage/Reheating

Storage: Store any leftover meatballs in an airtight container in the refrigerator for up to 4 days.
Freezing: These meatballs freeze well. Allow them to cool completely before storing in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or in a skillet over medium heat until warmed through.

FAQs

Can I use a different type of lentil?

Yes, green or black lentils can be used as alternatives to brown lentils. Ensure they are cooked until tender before assembling the meatballs.

Can I prepare these meatballs in advance?

Yes, you can prepare the meatballs ahead of time. Form them into balls, store them in the fridge, and bake them when you’re ready to serve.

Can I make this recipe gluten-free?

Yes, simply use gluten-free rolled oats and ensure that your sauce is also gluten-free.

How do I get the meatballs to stay together?

Ensure the lentils are cooked until soft but not mushy. The oats help bind the mixture, and baking them at the right temperature ensures they hold their shape.

Can I make these meatballs without a food processor?

Yes, you can mash the lentils by hand and chop the vegetables finely. The texture may be a bit chunkier, but it will still work.

Conclusion

These Vegan Swedish Meatballs are a comforting, nutritious, and flavorful plant-based alternative to the classic dish. With hearty lentils, oats, and savory mushrooms, they provide a satisfying meal that’s perfect for any occasion. Serve with mashed potatoes, pasta, or veggies, and top with a rich vegan gravy for a complete meal. Whether you’re cooking for a family dinner or preparing for meal prep, these meatballs are a delicious and wholesome choice. Enjoy!

Vegan Swedish Meatballs

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These Vegan Swedish Meatballs are a plant-based twist on the classic Swedish dish, made with hearty lentils, oats, and mushrooms. Served with creamy garlic mashed potatoes and vegan mushroom gravy, this dish is both comforting and nutritious. Whether you’re craving a hearty meal for a family dinner or prepping for the week, these flavorful meatballs are sure to satisfy

Author: Amy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Approximately 12-14 meatballs (serves 4-6)
Category: Main Course, Vegan, Comfort Food
Method: Baking, Sautéing
Cuisine: Swedish-Inspired, Vegan
Diet: Vegan

Instructions

Cook the Lentils:
- Bring 1 ½ cups of water to a boil in a small pot. Add the brown lentils, reduce heat to a simmer, and cook uncovered for 20-25 minutes until tender. Drain any excess water and set aside to cool slightly.
Sauté the Vegetables:
- While the lentils cook, heat a large skillet over medium heat. Dry sauté the diced onion for 3-4 minutes until soft and translucent.
- Add the garlic and cook for another 1-2 minutes until fragrant.
- Add the chopped mushrooms and cook for about 5 minutes, stirring occasionally, until the mushrooms release moisture and become tender.
Prepare the Meatball Mixture:
- In a food processor, pulse the rolled oats into a fine, flour-like texture.
- Add the cooked lentils, sautéed onions, garlic, and mushrooms to the food processor.
- Add the coconut aminos, black pepper, herbes de Provence, allspice, nutmeg, garlic powder, onion powder, and salt.
- Pulse until well combined, but still with some texture.
Form the Meatballs:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Using your hands, form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake the Meatballs:
- Bake for 25-30 minutes, flipping halfway through, until the meatballs are golden brown and firm to the touch.
Serve:
- Serve the meatballs with vegan mushroom gravy or vegan BBQ sauce, and garnish with fresh chopped herbs if desired.

Notes

Spice Level: Add a pinch of cayenne pepper or red pepper flakes for extra heat.
Herbs: Fresh herbs like parsley or basil can be added to the mixture for added flavor.
Gravy Options: Try serving with BBQ sauce or a tangy mustard sauce for a different twist.