Vegan Swedish Meatballs

• servings: 10 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tbsp ground flax seed

2 tbsp water

15 oz cooked brown or green lentils (1 1/2 cups or 300g)

3/4 cup panko breadcrumbs (45g)

1/4 cup red onion, (chopped, 40g)

1/4 cup fresh parsley, (chopped, 15g)

1 tbsp coconut sugar

1 tsp vegan worcestershire sauce (optional)

1 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp salt, (more or less to taste)

1/4 tsp ground allspice

1/4 tsp ground nutmeg

1/4 tsp black pepper, (more or less to taste)

3 tbsp vegan butter

3 tbsp vegan butter

3 tbsp all-purpose flour (sub for GF 1:1 blend if needed)

2 1/2 cups mushroom broth (600g, can sub vegetable stock)

3/4 cup coconut cream (215g, can sub unsweetened dairy free milk)

3 tbsp vegan worcestershire sauce (can sub vegan steak sauce)

2 tsp dijon mustard

fresh parsley, (for topping)

1 lb cooked pasta, (optional, or mashed potatoes, rice, or cooked vegetables)

Directions

For the Lentil Meatballs

In a small bowl, add 1 tbsp flax and 2 tbsp water and stir together. Let sit for 5-10 minutes until it thickens (This makes a flax egg).

To a food processor, add 1 1/2 cups lentils, 3/4 cup breadcrumbs, 1/4 cup onions, 1/4 cup parsley, 1 tbsp coconut sugar, 1 tsp dried oregano, 1/2 tsp each garlic powder and salt, 1/4 tsp each allspice, nutmeg, and black pepper and 1 tsp vegan worcestershire sauce (if adding). Add in the flax egg when ready. Pulse until very well combined.

Using a cookie scoop, roll into 12-15 evenly sized meatballs (more or less depending on size of your scoop).

Into a large skillet, over medium heat, add 3 tbsp vegan butter and let melt. Add the rolled vegan meatballs and let cook for 5-8 minutes rolling around to brown all sides. Remove to a plate.

For the Swedish Gravy Sauce

In the same skillet, add 3 tbsp vegan butter and let melt. Sprinkle 3 tbsp flour over and whisk constantly until well combined.

Slowly whisk in 2 1/2 cups stock, 3/4 cup coconut cream, 3 tbsp vegan worcestershire sauce, and 2 tsp dijon mustard. Bring to a simmer for 3-5 minutes until it thickens. Taste and adjust salt and pepper if needed.

Place meatballs into the sauce and cook until heated through about 2-3 minutes. Serve.

Nutrition

• Serving Size: 1 meatball
• Calories: 177 kcal
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.04 g
• Sodium: 531 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 5 g