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Vegan Swedish Meatballs

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These Vegan Swedish Meatballs are a wholesome, plant-based twist on the classic dish. Made with brown lentils, oats, and mushrooms, these meatballs are savory, protein-packed, and full of fiber. Paired with creamy garlic mashed potatoes and a vegan mushroom gravy, this recipe is gluten-free, oil-free, and soy-free, making it perfect for various dietary preferences. A comforting, satisfying meal that’s sure to please everyone!

Ingredients

  • 1 ½ cups dry brown lentils (rinsed and drained)
  • 1 onion (chopped)
  • 5 cloves garlic (chopped)
  • 1 ½ cups mushrooms (chopped)
  • 1 cup rolled oats (use gluten-free, if gluten-sensitive)
  • 3 tablespoons coconut aminos (or low-sodium soy sauce)
  • ¼ teaspoon black pepper
  • 1 ½ teaspoons herbes de Provence
  • 1 teaspoon allspice
  • ½ teaspoon ground nutmeg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt to taste
  • Optional: Fresh chopped herbs for topping

Instructions

  • Cook the Lentils

    • Bring 1 ½ cups of water to a boil in a small pot. Add brown lentils and reduce heat to a simmer. Cook uncovered for 20-25 minutes until lentils are tender. Drain any excess water and set aside to cool slightly.

  • Sauté the Vegetables

    • Heat a large skillet over medium heat and dry sauté diced onion for 3-4 minutes until softened.
    • Add minced garlic and cook for another 1-2 minutes until fragrant.
    • Stir in chopped mushrooms and cook for 5 minutes, stirring occasionally, until they release moisture and become tender.

  • Prepare the Meatball Mixture

    • Pulse rolled oats in a food processor until it reaches a fine, flour-like texture.
    • Add the cooked lentils, sautéed onions, garlic, mushrooms, and spices (herbes de Provence, allspice, nutmeg, garlic powder, onion powder, black pepper, and salt) to the food processor.
    • Pulse the mixture until it’s combined and smooth enough to form into meatballs. The consistency should be slightly sticky but workable. If it’s too dry, add a bit of water; if it’s too wet, add more oats.

  • Form the Meatballs

    • Preheat oven to 350°F (175°C).
    • Using your hands or a small scoop, form the mixture into 1-1 ½ inch meatballs and place them on a parchment-lined baking sheet, ensuring they are spaced evenly.

  • Bake the Meatballs

    • Bake the meatballs for 25-30 minutes, flipping halfway through to ensure even cooking. They should be golden brown and firm to the touch.

  • Serve and Enjoy

    • Serve these delicious vegan Swedish meatballs with vegan mushroom gravy, garlic mashed potatoes, and leafy green veggies like collard greens or kale.
    • Alternatively, coat with homemade BBQ sauce and serve with a simple green salad.

Notes

  • Gluten-Free: Use gluten-free rolled oats and make sure coconut aminos or soy sauce is gluten-free.
  • Storage: Store cooled meatballs in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze the meatballs in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
  • Reheating: Warm the meatballs in a preheated oven at 350°F (175°C) for 10-15 minutes, or in a skillet over medium heat.

Find it online: https://chocolatecoveredamy.com/vegan-swedish-meatballs/