Vegan Swedish Meatballs
These savory vegan Swedish meatballs are crafted from protein-rich lentils and wholesome oats, providing a satisfying meaty texture. Drenched in a silky, dairy-free gravy flavored with Dijon mustard and garlic, they offer a comforting plant-based twist on a classic favorite. Perfect when served over pasta, fluffy mashed potatoes, or traditional spaetzle.
Instructions
- 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).
Nutrition Facts
Per portion