If you’ve been craving a comforting, hearty meal that's both healthy and packed with flavor, look no further than these Vegan Swedish Meatballs! Made with brown lentils, oats, and mushrooms, these meatballs are a healthy plant-based twist on the classic Swedish dish. They’re easy to make, delicious, and perfect for serving with creamy garlic mashed potatoes and vegan mushroom gravy. This healthy meatball recipe is gluten-free, oil-free, soy-free, and delicious.
This recipe is perfect as a holiday dish if you are ditching the turkey or ham this year. These meatballs are versatile, as you can also toss them in our homemade barbeque sauce for a different flavor. Oh yes, and these healthy vegan Swedish meatballs are also allowed on the Daniel Fast!
Why You'll Love This Healthy Vegan Meatball Recipe
- Whole Plant Food Ingredients: Lentils and oats add protein and fiber to help you feel full, while mushrooms bring a deep, savory flavor. These healthy ingredients are rich in fiber, protein, and micronutrients like iron, magnesium, and potassium—an important mineral that helps to lower high blood pressure.
- Easy to Make: With simple steps and accessible ingredients, this recipe is perfect for beginners and seasoned cooks alike.
- Crowd-Pleaser: Even non-vegans will fall in love with these meatballs.
- Versatile: Serve them over mashed potatoes, pasta, or a bed of steamed veggies.
- Flavorful & Comforting: The combination of warm spices like allspice, nutmeg, and herbes de Provence brings deep, savory flavors that make these meatballs irresistibly good. Healthy vegan comfort food at its best!
- Kid-Friendly: These Swedish meatballs are a great way to get your kids to eat a healthy plant-based meal.
- Great for Meal-Prep: Make these vegan meatballs ahead and enjoy them throughout the week or even beyond. These freezer-friendly meatballs are a meal prep favorite.
What You Need to Make These Oil-Free Vegan Swedish Meatballs
- Brown lentils
- Mushrooms
- Rolled oats (use gluten-free, if gluten-sensitive)
- Onion
- Garlic
- Coconut aminos
- Black pepper
- Herbes de Provence
- Allspice
- Nutmeg
- Garlic powder
- Onion powder
- Meatball sauce: Vegan Mushroom Gravy or Vegan BBQ Sauce.
- Optional: fresh chopped herbs for topping
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Step-by-Step Instructions
This recipe makes between 12 and 14 Swedish vegan meatballs.
1. 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.
2. Sauté the Veggies
- 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.
3. 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, mushrooms, and all of the spices (herbes de Provence, allspice, nutmeg, garlic powder, onion powder, black pepper, and salt) to the food processor.
- Pulse the mixture until it’s combined and smooth enough to form into meatballs. You want a slightly sticky but workable consistency. If it’s too dry, add a bit of water; if it’s too wet, add a little more rolled oats.
4. Form the Meatballs
- Preheat your oven to 350°F (175°C).
- Using your hands or a small scoop, form the mixture into small meatballs (about 1 to 1 ½ inches in diameter).
- Place the meatballs on a parchment-lined baking sheet, making sure they are spaced out evenly.
5. Bake the Meatballs
- Bake the meatballs in the preheated oven for 25-30 minutes, or until they are golden brown and firm to the touch.
- Flip them halfway through to ensure even cooking.
6. Serve and Enjoy
Serve these delicious oil-free vegan Swedish meatballs with our vegan mushroom gravy, garlic mashed potatoes, and leafy green veggies like collard greens or garlicky kale.
Alternatively, coat the vegan meatballs with our homemade BBQ sauce and serve with a simple green salad.
Store leftover vegan Swedish meatballs in a covered container in the refrigerator for up to four days. Freeze these yummy balls of goodness in a freezer-safe container for up to 3 months.
We hope you enjoy this vegan take on Swedish meatballs—whether it’s for a family dinner or a holiday gathering with friends. Serve them with your favorite sides and watch them disappear.
Let us know if you try this recipe by tagging us on social media @danielsplaterecipes or leaving a comment below. Enjoy, and happy cooking!
Vegan Swedish Meatballs
Ingredients
- 1 ½ cup 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
Instructions
Cook the Lentils
- Bring 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 Veggies
- 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, mushrooms, and all of the spices (herbes de Provence, allspice, nutmeg, garlic powder, onion powder, black pepper, and salt) to the food processor.
- Pulse the mixture until it’s combined and smooth enough to form into meatballs. You want a slightly sticky but workable consistency. If it’s too dry, add a bit of water; if it’s too wet, add a little more rolled oats.
Form the Meatballs
- Preheat your oven to 350°F (175°C).
- Using your hands or a small scoop, form the mixture into small meatballs (about 1 to 1 ½ inches in diameter).
- Place the meatballs on a parchment-lined baking sheet, making sure they are spaced out evenly.
Bake the Meatballs
- Bake the meatballs in the preheated oven for 25-30 minutes, or until they are golden brown and firm to the touch.
- Flip them halfway through to ensure even cooking.
Serve and Enjoy
- Serve these delicious vegan Swedish meatballs with our vegan mushroom gravy, garlic mashed potatoes, and leafy green veggies like collard greens or garlicky kale.
- Alternatively, coat the vegan meatballs with our homemade BBQ sauce and serve with a simple green salad.
- Store leftover vegan Swedish meatballs in a covered container in the refrigerator for up to four days. Freeze these yummy balls of goodness in a freezer-safe container for up to three months.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Small pot (to cook lentils)
- Skillet (to saute veggies)
- Food processor
- Baking sheet
- Parchment paper
- Tongs or spatula to flip meatballs during baking
Gigi & Sersie says
Yummy and fun to make! A must with garlic mashed potatoes and mushroom gravy.