These little no-meatballs are almost a variation on a 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.
Course Main Course
Cuisine holiday, swedish
Keyword lentils, thanksgiving, vegan meatballs
Author Happy as a Yam Recipes
Vegan Meatball Ingredients
1cupcooked lentilsfrom ½ cup dried
1tbspolive oil + more for brushing
¾cupGF panko bread crumbs
1 ½tbspvegan Worcestershire sauce
Salt and peppers to taste
1398 ml can coconut milk
1tbspvegan Worcestershire sauce
1tbspCornstarch + 2 tbsp water
Mashed potatoes or pasta
Preheat oven to 350F. Heat oil in a pan over a medium-high heat and sauté garlic and onion for 2 minutes or until translucent. Then add mushrooms and lentils and sauté 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.
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.
Sauté your onions with olive oil in a pan for 2-3 minutes. Add in your mushrooms and continue sautéing 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 sautéed mushrooms and bring to a slow simmer. In a small bowl, make a slurry with your cornstarch and water and whisk until well combined. Slowly incorporate the slurry into the gravy while whisking constantly. Add in your sautéed mushroom mix.
Serve over pasta or mashed potatoes and garnish with parsley.
Creamy Vegan Diane Sauce and Swedish “Meatballs” https://happyasayam.com/vegan-swedish-meatballs/