Vegan Swedish Meatballs
Ingredients
- 5 ounces baby portabella mushrooms
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) cooked lentils (or 15 ounces of lentils prepared by you)
- 1/2 cup red onion, diced
- 4 tablespoons tomato paste
- 2 tablespoons vegan worcestershire sauce
- 1/2 cup vegan parmesan cheese
- 1 tablespoon dried italian seasoning
- 1/4 cup flaxseed meal
- 1/4 cup hazelnut/almond flour
- 1/4 cup cassava flour
- 1 teaspoon fennel seeds
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 oz sliced mushrooms
- 4 tablespoons coconut butter
- 3 tablespoons cassava flour
- 1.5 cups vegetable broth
- 1 cup plant milk
- 2 tablespoons coconut cream
- 1.5 teaspoons dijon mustard
- 2 tablespoons grape jelly
- 1/2-3/4 teaspoon salt
- pinch pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- garnishes (optional)
- fresh microgreens
- fresh parsley
Preparation
If making mashed potatoes, you'll want to make these first
You can also enjoy these swedish meatballs with noodles!
In a large skillet add a little olive oil and sautee your mushrooms for about 5 minutes, tossing occasionally
Remove from the skillet and set aside
In the same skillet over medium heat, add the coconut butter and quickly after whisk in the flour and vegetable broth
Note: coconut butter browns very quickly so have your flour and broth pre-measured
Whisking continuously, slowly add in the plant milk, coconut cream, dijon, jelly, salt, pepper, garlic powder, and onion powder
Increase the heat to high, whisking frequently until it starts to bubble and thicken, then turn the heat down to low
Add the mushrooms to the gravy and then let the gravy simmer until your meatballs are ready
Remove the meatballs from the oven and add to the skillet with the sauce, gently toss to coat with the gravy, then serve the swedish meatballs over mashed potatoes or noodles with extra gravy
Garnish with fresh microgreens and parsley if desired