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Vibrant Vegan Swedish Meatballs with Mushroom Gravy

Meet your new favorite meatless dish, our Vibrant Vegan Swedish Meatballs with Mushroom Gravy - These heavenly, protein-packed lentil balls provide a robust, meaty texture. Coated with a rich, simple mushroom gravy to wrap up as the ideal comfort food. This recipe pleases both vegan palates and non-...
1
55 min
TOTAL TIME
466
CALORIES
$1.61
PER SERVING
Vibrant Vegan Swedish Meatballs with Mushroom Gravy
Ingredients
VEGAN MEATBALLS
4 SERVINGS
Olive Oil
1 tbsp olive oil
Rolled Oats
1 cup rolled oats
Soy Sauce
1 tsp soy sauce
Garlic
4 cloves garlic
minced
Cremini Mushrooms
1 cup cremini mushrooms
finely chopped
Table Salt
1/2 tsp table salt
Lemon Zest
1 tsp lemon zest
Canned Green Lentils
15 oz canned green lentils
drained
Onion
1 medium onion
finely chopped
Fresh Parsley
1/4 cup fresh parsley
finely chopped
Black Pepper
1/2 tsp black pepper
Cumin
1 tbsp cumin
GRAVY
Cream Of Mushroom Soup
10 1/2 oz cream of mushroom soup
Cornstarch
1 tbsp cornstarch
Vegetable Broth
1 cup vegetable broth
Directions
VEGAN MEATBALLS
15 min
PREP TIME
40 min
COOK TIME
55 min
TOTAL TIME
1
Preheat the oven to 350°F and line a baking sheet with parchment paper
2
Heat the olive oil in a pan over medium heat. Add the chopped onion to the pan and sauté until it turns translucent, about 3 minutes
3
Include the minced garlic to the pan and continue sautéing for another minute, until it emits a fragrant aroma
4
Combine the chopped cremini mushrooms and cumin into the same pan. Keep stirring for another 3 minutes until the mushrooms are soft
5
Pour the rolled oats into a food processor and process until the texture resembles flour. Next, add in the drained lentils, sautéed onion, garlic, mushrooms, chopped parsley, soy sauce, salt, black pepper, and lemon zest into the food processor
6
Pulse the mixture until combined but still retaining some texture. Let it rest for 10 minutes
7
Using slightly wet hands, form the mixture into round balls and place them on the prepared baking sheet. Bake for 25-30 minutes. Remember to turn them over halfway through baking.
GRAVY
8
Meanwhile, in a saucepan, combine the cream of mushroom soup and vegetable broth. Whisk the mixture until smooth and bring it to a gentle boil
9
In a separate bowl, dissolve cornstarch in 2 tablespoons of water and whisk it into the simmering soup and broth mixture. Stir continuously until the gravy thickens to your preferred consistency
10
Ladle the mushroom gravy over the baked vegan meatballs and serve hot. They are delicious on their own but go exceptionally well with steamed vegetables or pasta.
Health Info
Macros
94g
CARBS
9g
FAT
29g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
Contains these allergens
SOYBEANS
MILK
WHEAT
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Frequently Asked Questions
Why are my meatballs hard?
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