Vegetarian Swedish Meatballs

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I grew up loving Swedish Meatballs and wanted a vegetarian substitute. I even suprised myself with its wonderful taste and texture. I served it with mashed potatoes (the extra sauce around the meatballs makes great gravy) and brussel sprouts.

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Ingredients [?]

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  • add   2 garlic cloves
  • add   1 lb vegetarian ground beef (I recommend Lightlife Gimme Lean Ground Beef Style, Don't use crumbles)
  • add   2 teaspoons soy sauce
  • add   2 slices crumbled bread
  • add   1 egg or egg substitute
  • add   salt and pepper
  • add   4 tablespoons olive oil
  • add   2 (10 1/2 ounce) cans low-fat cream of mushroom soup
  • add   1 medium onion
  • add   2-4 tablespoons milk
  • add   oil (for cooking)
  • add   10 1/2 ounces milk


  1. In a large bowl combine (I use my hands) the Vegetarian Beef Substitue, the soy sauce, olive oil, garlic, egg, crumbled bread, onion and 2-4 tbsp milk.
  2. When mixed it should be sticky but stay together when rolled into a ball.
  3. Roll into balls (1.5-2 inches in diameter).
  4. Heat oil for cooking in a pan, it should coat all surfaces.
  5. Over medium cook the meatballs until each side is browned.
  6. Then in a casserole dish mix 1 can of cream of mushroom soup with 1/2 can milk.
  7. Place meatballs on top of this mixture.
  8. Combine the other can of cream of mushroom soup with 1/2 can of milk and pour on top of meatballs.
  9. Cover and cook in a 350 degree oven for 1-1.5 hours.