Vegan Swedish Meatballs
Tasty Vegan Swedish Meatballs
Equipment
- Food Processor
Ingredients
- 3 tbsp water
- ½ onion, chopped
- 4 cloves garlic minced
- 345 ml water
- 187 g mushrooms, chopped
- 68 g rolled oats
- 2 tsp dried parsley
- ¼ tsp allspice
- ¼ tsp nutmeg
- ¼ tsp black pepper
- 2-3 tbsp soy sauce
- 2 tsp vegan Worchestershire sauce
Gravy
- 237 ml unsweetened soya or almond milk
- 13.5 oz low-fat coconut milk
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce – vegan
- 1 tsp garlic powder
- 1 tsp onion powder
- pepper to taste
- 1 tbsp cornflour
- 2 tbsp cold water
Instructions
Meatballs
- 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
- 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
- In a seperate pan saute the mushrooms in 3 tbs water over a medium heat for approx. 5 minutes
- Blend the oats in a processor to create oat flour
- 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
- Season with the pepper
- Leave the mixture to stand for about 15 minutes until it thickens
- Pre-heat the oven to 220°C (425°F)
- Cover a backing tray with greaseproof paper
- Roll out the meatballs and place on the baking tray. Spray with cooking oil or 1 Cal. Bake for 20-25 minutes, turning halfway.
Gravy
- Except for the cornflour and water, put all the ingredients for the gravy into a medium size saucepan
- Bring to a simmer, stirring occassionaly, Remove from the heat
- In a small bowl, mix the cornflour and water together to form a paste. Whisk this into the gravy
- Bring the gravy mix back to boil. If the sauce is not thick enough add some more cornflour
- Pour the gravy over the meatballs. Serve with pasta or mashed potatoes