There’s nothing that says Thanksgiving quite like some vegan Swedish meatballs. These little meatballs are almost a variation on falafel but with lentils. They are moist, hearty, flavorful, and the sauce makes it creamy and decadent. Dump all of that onto some creamy mashed potatoes, and you’ve got yourself the perfect thanksgiving dinner. Not only is this dish super delicious, but it is also quite healthy. So, if you are looking for a guilt-free yet decadent Thanksgiving dinner options, this is the best way to do so.
This year, because of Covid, Thanksgiving is going to be very difficult for many families. We’re used to having family gatherings, and because of lockdown, most of us will have to forgo this. Although it is not going to be the gathering that it usually is, I hope that you will still celebrate. This is an important time of year, and giving thanks to all the things we have, and all the people we have in our lives is vital to keeping our spirits up during these strange times. Even if we are not going to physically be with our loved ones, we should take the time to pause, reflect, and be grateful for all the wonderful things that we have. Especially with Covid, there is a lot of paranoia and fear. Our nature is to have a tunnel vision on our problems. Celebrating is a way to stop the cycle of negativity and appreciate what we do have. So, find a way to celebrate, whether over a Zoom call or some other video conference with your family or loved ones. Spend the evening and have a zoom dinner with your hubby and/or parents and tell them how much you love them and make the best of the situation even if it isn’t ideal.
Wish you all the best in these difficult times and have an amazing Thanksgiving despite the lockdown. Maybe a some vegan Swedish Meatballs will make it a little easier. Love you all!
Creamy Vegan Diane Sauce and Swedish “Meatballs”
Vegan Meatball Ingredients
- 1 cup cooked lentils from Ãƒâ€šÃ‚Â½ cup dried
- 1 tbsp olive oil + more for brushing
- 1 onion
- 4 garlic cloves
- 1 cup mushrooms roughly chopped
- Ãƒâ€šÃ‚Â¾ cup GF panko bread crumbs
- 3 tbsp parsley
- 1 Ãƒâ€šÃ‚Â½ tbsp vegan Worcestershire sauce
- Ãƒâ€šÃ‚Â½ tsp onion salt
- Salt and peppers to taste
- 1 tbsp Olive oil
- 1 cup mushrooms sliced
- 1 medium onion diced
- 1 cup vegetable broth
- 1 398 ml can coconut milk
- 1 tbsp vegan Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp onion powder
- 1 tbsp Cornstarch + 2 tbsp water
- Mashed potatoes or pasta
- Parsley chopped
- Preheat oven to 350F. Heat oil in a pan over a medium-high heat and sautÃƒÆ’Ã‚Â© garlic and onion for 2 minutes or until translucent. Then add mushrooms and lentils and sautÃƒÆ’Ã‚Â© for another 2-3 minutes.
- Transfer the mushroom mix into a food processor and add panko, Worcestershire sauce, parsley, and onion salt. Process until the mix is well combined but still a little chunky.Ãƒâ€šÃ‚Â
- Take a cookie tray lined with parchment paper, and start rolling your meatballs into 2-inch-thick balls. Brush with olive oil then put them in the oven for 20-25 minutes.Ãƒâ€šÃ‚Â
- SautÃƒÆ’Ã‚Â© your onions with olive oil in a pan for 2-3 minutes. Add in your mushrooms and continue sautÃƒÆ’Ã‚Â©ing for another 2-3 minutes. Set aside.
- Add in all of your ingredients for the gravy into a sauce pan except for the cornstarch and your sautÃƒÆ’Ã‚Â©ed mushrooms and bring to a slow simmer. In a small bowl, make a slurry with your cornstarch and water and whisk until well combined.Ãƒâ€šÃ‚Â Ãƒâ€šÃ‚Â Slowly incorporate the slurry into the gravy while whisking constantly. Add in your sautÃƒÆ’Ã‚Â©ed mushroom mix.Ãƒâ€šÃ‚Â
- Serve over pasta or mashed potatoes and garnish with parsley.