Vegan Swedish Meatballs
🛒 Ingredients
- Cremini Mushrooms 100 g · 22 kcal
- Cooked Brown Lentils 50 g · 58 kcal
- Yellow Onion 25 g · 10 kcal
- Garlic Cloves 5 g · 7 kcal
- Panko Breadcrumbs 15 g · 60 kcal
- Rolled Oats 10 g · 38 kcal
- Flaxseed Meal 7 g · 39 kcal
- Nutritional Yeast 3 g · 9 kcal
- Soy Sauce 5 g · 3 kcal
- Vegetable Oil (for frying) 5 g · 45 kcal
- Vegan Butter 10 g · 70 kcal
- All-Purpose Flour 8 g · 29 kcal
- Vegetable Broth 150 g · 10 kcal
- Oat Cream 50 g · 75 kcal
- Dijon Mustard 5 g · 5 kcal
- Lingonberry Jam 10 g · 27 kcal
👨🍳 Instructions
- Finely chop mushrooms, onion, and garlic. Sauté them in a pan until softened and most moisture has evaporated.
- In a food processor, combine the sautéed mixture, cooked lentils, breadcrumbs, rolled oats, flaxseed meal, nutritional yeast, and 5g soy sauce. Pulse until well combined but still textured.
- Form the mixture into small, bite-sized meatballs. Heat 5g vegetable oil in a pan over medium heat and fry the meatballs until golden brown on all sides.
- For the sauce, melt 10g vegan butter in the same pan. Whisk in all-purpose flour to create a roux, cooking for 1-2 minutes.
- Gradually whisk in vegetable broth, oat cream, 5g soy sauce, Dijon mustard, and lingonberry jam. Bring to a simmer, stirring until the sauce thickens.
- Return the fried vegan meatballs to the sauce and gently simmer for a few minutes to heat through and coat the meatballs.
- Serve hot, traditionally with mashed potatoes and extra lingonberry jam. Garnish with fresh parsley.
