Vegan Swedish Meatballs

Meatballs

1. In a medium size pot, saute the onion in 3 tbsp water on medium heat until translucent (use more water if required). Add the garlic and saute for 2-3 minutes

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2. Add the lentils and 100g water. Bring to the boil and allow to simmer for 15-20 minutes until the liquid has absorbed and the lentils are tender

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3. In a seperate pan saute the mushrooms in 3 tbs water over a medium heat for approx. 5 minutes

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4. Blend the oats in a processor to create oat flour

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5. Add the mushrooms, lentils, parsley, allspice, nutmeg, pepper, soy sauce and Worcestershire sauce to the food processor. Blend until everything has combined. Don't over blend there should be some texture

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6. Season with the pepper

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7. Leave the mixture to stand for about 15 minutes until it thickens

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8. Pre-heat the oven to 220°C (425°F)

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9. Cover a backing tray with greaseproof paper

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10. Roll out the meatballs and place on the baking tray. Spray with cooking oil or 1 Cal. Bake for 20-25 minutes, turning halfway.

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Gravy

1. Except for the cornflour and water, put all the ingredients for the gravy into a medium size saucepan

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2. Bring to a simmer, stirring occassionaly, Remove from the heat

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3. In a small bowl, mix the cornflour and water together to form a paste. Whisk this into the gravy

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4. Bring the gravy mix back to boil. If the sauce is not thick enough add some more cornflour

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5. Pour the gravy over the meatballs. Serve with pasta or mashed potatoes

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