Test Kitchen

Vegan Swedish Meatballs

Name: Vegan Swedish Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 servings
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)

10 servings

portions

10 minutes

temps actif

30 minutes

temps total

Commencer à Cuisiner

Ingrédients

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 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)

Instructions

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

Taille de Portion

1 meatball

Calories

177 kcal

Lipides Totaux

10 g

Lipides Saturés

5 g

Lipides Insaturés

5 g

Acides Gras Trans

0.04 g

Cholestérol

Sodium

531 mg

Glucides Totaux

18 g

Fibres Diététiques

4 g

Sucres Totaux

3 g

Protéines

5 g