Swedish Meatballs

https://biancazapatka.com/en/vegan-swedish-meatballs/#recipe 25 g balls (25 pieces)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the lentils in a pot with 1 ½ cups of water for 20 minutes, or according to the package instructions.

Step 2

Meanwhile, heat the oil in a pan and sauté the onion until soft. Add the garlic and sauté until fragrant. Then add the chopped mushrooms and cumin, and sauté until the mushrooms are tender.

Step 3

In a food processor, add the oat flour, cooked lentils, sautéed onions, garlic, mushrooms, parsley, tamari, salt, and pepper. Mix until combined, but not paste, leaving a little texture.

Step 4

Place the mixture in the fridge for a couple of hours or overnight.

Step 5

To form the meatballs, it's best to have clean, slightly wet hands at all times as you roll them. This will help the mixture to roll better. If the balls are sticking to your hands, wash your hands and again start with slightly wet hands. Coat and roll in a little oat flour if the mixture is too wet. This will create a crunchier meatball as well.

Step 6

Line a baking sheet with parchment paper. Place the meatballs on the prepared baking sheet.

Step 7

Brush or spray the balls with a little oil and bake for 15 minutes, then turn and coat again with oil and bake for another 10-15 minutes. AIR FRYER: airfry setting 200C 15 mins then turn for 5 mins

Step 8

Add all ingredients (except the cornstarch) to a pot or saucepan and bring to a boil.

Step 9

In a small bowl, whisk together the cornstarch and 2-3 tablespoons of water to dissolve. Then, whisk it into the gravy and bring to a boil again, stirring constantly. Simmer for a few minutes, until the gravy is thick and creamy. See NOTES

Step 10

Place the vegan meatballs in a large saucepan and add in the gravy. Sprinkle with coriander and parsley.