Go Back
Swedish Inspired Meatballs & Gravy Vegan

Swedish Inspired Meatballs & Home Made Gravy

IKEA inspired vegan Swedish meatballs and home made gravy complete with lingonberry jam. This is an epic comfort food dish full of flavour.
Prep Time 8 mins
Cook Time 20 mins
Servings 2 People


  • 10 vegan meatballs I used The Curators Mushroom Meatballs for this recipe
  • 2 tbsp vegan butter
  • 250 ml vegan cream I used Oatly cream
  • 50 ml plant based milk Any plant based milk will work
  • 1 heaped tbsp cornflour
  • 1 level tsp garlic powder
  • 1 tsp dijon mustard dijon works best for this recipe
  • 1 tsp cracked black pepper
  • ½ tsp sea salt
  • 1 ½ tbsp tamari add a dash more if the gravy is looking pale

Serve with:

  • 250 g cooked rice
  • 3 tbsp lingonberry jam
  • 1 tbsp chopped parsley


  • Bring a pot of rice to boil (if using basmati rice you want around 300ml water)
  • Start by melting the plant based butter in a deep frying pan then add the plant based meatballs, fry for around 6-7 minutes then remove the meatballs and set aside (leaving the flavoured butter in the pan)
  • Then add the cream, milk, cornflour, mustard, pepper, tamari, garlic and whisk together
  • After a few minutes stirring on a low heat (it'll give it time to thicken) season with salt, taste test and add a little more cornflour or milk depending on how thick or thin you like the texture of the gravy
  • Add the meatballs back to the gravy and top with lingonberry jam, chopped parsley and add the cooked rice
  • Add another pinch of black pepper and salt to each bowl full and enjoy!



If the stock is looking a little pale, feel free to add another 1/2 tsp of dijon mustard and another tbsp of tamari, this will help with the colour (you will only need to do this if you've added more liquid to the stock to make it thinner)