Vegan Swedish Meatballs with Sauce
Ingredients
Swedish Meatballs
-
2
cups
vegetable broth
-
1
cup
lentils, uncooked
-
1
cup
walnuts
-
1
large
onion, quartered
-
3
cloves
garlic
-
¼
cup
fresh parsley
-
¼
cup
flax seeds, ground
-
3
tablespoons
soy sauce
-
¼
teaspoon
black pepper
-
¾
cup
old-fashioned oats, uncooked
-
3–6
tablespoons
bread crumbs
Swedish Meatballs Sauce
-
1
teaspoon
extra virgin olive oil
-
¾
cup
diced mushrooms
-
1
medium clove
garlic, minced
-
2
cups
plant-based milk, plain, unsweetened
-
2
tablespoons
all purpose flour
-
Pinch
salt (optional)
-
Pinch
black pepper
-
1
tablespoon
reduced sodium soy sauce
On the Side
-
1
cup
lingonberry preserves (optional)
Instructions
- Cook lentils in vegetable broth for 15 minutes and drain any excess liquid.
- In a food processor, combine walnuts, onion, garlic, parsley, and flax seeds, processing until finely chopped.
- Add cooked lentils, soy sauce, black pepper, and oats to the processor and blend until smooth.
- Transfer the mixture to a bowl and add breadcrumbs gradually until the desired texture is achieved.
- Chill the mixture for 30 minutes if desired for easier handling.
- Preheat the oven to 375°F.
- Form the mixture into small balls (about 1 ½ inches in diameter) and place on a greased baking sheet.
- Bake for 25-30 minutes until golden brown and tender.
- For the sauce, heat olive oil in a saucepan and sauté mushrooms and garlic for 3 minutes.
- In a bowl, whisk together plant-based milk, flour, salt, black pepper, and soy sauce until smooth.
- Pour the mixture into the saucepan and cook for about 8 minutes until bubbly and thick.
- Serve the meatballs with the mushroom sauce and lingonberry preserves if desired.
Nutrition Facts (estimated)
Servings
8
Calories
285
Total fat
18g
Total carbohydrates
33g
Total protein
15g
Sodium
345mg
Cholesterol
0mg
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