Vegan Swedish Meatballs Recipe

Instructions

1. In a large mixing bowl, combine the cooked lentils, quinoa, chopped onion, minced garlic, ground flaxseed, soy sauce, nutritional yeast, thyme, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.

2. Shape the mixture into small meatball-sized balls, using your hands to roll them into uniform shapes.

3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs to the skillet and cook, turning occasionally, until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set them aside.

4. In the same skillet, heat the remaining tablespoon of olive oil. Stir in the all-purpose flour to create a roux, cooking for about 1-2 minutes until the flour is lightly browned.

5. Gradually whisk in the vegetable broth, making sure to whisk out any lumps from the flour. Bring the mixture to a simmer and cook until the gravy thickens, about 5-7 minutes.

6. Stir in the coconut cream or cashew cream, adjusting the consistency of the gravy as needed. Season with salt and pepper to taste.

7. Return the meatballs to the skillet, tossing them in the creamy gravy until well coated. Let them simmer in the sauce for an additional 5 minutes to allow the flavors to meld together.

8. Serve the Vegan Swedish Meatballs hot, garnished with freshly chopped parsley for a pop of color and freshness. These meatballs are delicious on their own or served over a bed of fluffy mashed potatoes or buttery noodles.