I must admit that as a Swede it’s taken me a very long time to develop my take on this classic Swedish husmanskost-dish. I don’t know what I was waiting for though because it’s been a real joy to make a whole food vegan version of everyone’s favourite – the Swedish meatball.

I’ve also got you covered with all the classic trimmings like mashed potatoes, traditional Swedish “brown sauce” which is a rich and creamy gravy, pressed quick pickled cucumbers and please do your best to get your hands on some lingonberry jam to serve it with. If you can’t find it you could try to make a neutral and quite sweet cranberry sauce instead which can emulate what the linbonberry jam does for this dish.

I hope you’ll enjoy this as much as I have developing it!

Malin x

Vegan Swedish Meatballs with Classic Sides

Serves 4.


Pressed Cucumber:

1 / 350-400 g cucumber

0,5 tsp salt

0,5 cup / 125 ml water

2 tbsp 12% spirit vinegar

2 tbsp /  25 g cane sugar

A pinch of ground white pepper

2 tbsp / 7 g fresh parsley


2 tbsp / 13 g milled flaxseed

2 tbsp water

2 tbsp japanese soy sauce or tamari

1 small / 120 g red onion

1 clove of / 7 g garlic

2 cups / 250 g chestnut mushrooms

0,75 cup / 65 g oats

0,5 cup / 50 g walnuts

1 can / 230 g drained black beans

1 tbsp tomato paste

Salt and black pepper, to taste

Mashed Potatoes:

Roughly 12 medium sized / 1,2 kg potatoes

2,5 tbsp / 40 g vegan butter

0,65 cup / 150 ml unsweetened soy milk

Salt and black pepper, to taste

Vegan Gravy:

2 tbsp / 30 g vegan butter

2 tbsp / 15 g corn starch

1,25 cups / 300 ml water

0,65 cup / 150 ml vegan cooking cream

1 tbsp dark soy sauce

1 tbsp caramelised shallot stock concentrate or equivalent

Black pepper, to taste

Serve with:

Lingonberry jam or similar

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