Name: Vegan Swedish Meatballs
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 0.5 cup dry lentils (green or brown); 1.5 cup water; 1 tbsp oil (for sautéing and brushing); 1 null onion (diced); 4 clove garlic cloves (minced); 1 cup mushrooms (roughly chopped); 2 tsp cumin; 0.75 cup rolled oats (gluten-free if needed); 3 tbsp fresh parsley (chopped); 2.5 tbsp soy sauce (or tamari for gluten-free); 0.33 tsp salt (to taste); 0.5 tsp black pepper (to taste); 1 cup vegetable broth; 14 oz coconut milk (light canned version); 2 tbsp soy sauce (or tamari); 1 tsp dijon mustard; 1 tsp garlic powder; 1 tsp onion powder; 0.25 tsp salt pepper (to taste); 1 tbsp cornstarch (for thickening); 2 cup pasta (fusilli or choice of noodles)

Instructions

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1

Cook the dry lentils (0.5 cup) in water (1.5 cup) for about 20 minutes or until soft. Drain if necessary.
2

Heat oil (1 tbsp) in a pan. Sauté onion (1) for 3 minutes until translucent. Add garlic cloves (4 clove) and cook for 1 minute. Stir in mushrooms (1 cup) and cumin (2 tsp), sautéing for 3 more minutes until tender.
3

Blend rolled oats (0.75 cup) into a fine flour. Add the cooked lentils, mushroom mixture, fresh parsley (3 tbsp), soy sauce (2.5 tbsp), salt (0.33 tsp), and black pepper (0.5 tsp). Pulse until a textured dough forms. Let rest for 10 minutes.
4

Preheat oven to 175°C. Form the mixture into small balls with wet hands. Place on a parchment-lined sheet, brush with a little oil, and bake for 25-30 minutes, turning halfway through.
5

In a pot, combine vegetable broth (1 cup), coconut milk (14 oz), soy sauce (2 tbsp), dijon mustard (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), and salt pepper (0.25 tsp). Bring to a boil.
6

Dissolve cornstarch (1 tbsp) in 2 tbsp water. Whisk into the sauce and simmer for a few minutes until thick and creamy.
7

Place the baked meatballs into the gravy and serve immediately over cooked pasta (2 cup).