Vegan Swedish Meatballs

Super flavorful Vegan Swedish Meatballs that are also gluten-free, oil-free and nut-free.

Vegan Swedish Meatballs

Ingredients
Meatballs
  1. 3 tbsp water
  2. 1/2 yellow onion chopped
  3. 4 cloves garlic minced
  4. 1/2 cup dry lentils green or brown
  5. 1.5 cup water
  6. 1.5 cup mushrooms roughly chopped
  7. 3 tbsp water
  8. 1 cup rolled oats
  9. 2 tsp dried parsley
  10. 1/4 tsp allspice
  11. 1/4 tsp nutmeg
  12. 1/4 tsp black pepper
  13. 2-3 tbsp soy sauce
  14. 2 tsp Worcestershire sauce make sure its vegan

Gravy
  1. 1 cup unsweetened, plain soy or almond milk
  2. 1 can low-fat/light coconut milk
  3. 1 tbsp soy sauce
  4. 1 tsp dijon mustard
  5. 1 tbsp Worcestershire sauce
  6. 1 tsp garlic powder
  7. 1 tsp onion powder
  8. pepper to taste
  9. 1 tbsp cornstarch or arrowroot powder
  10. 2 tbsp cold water

Instructions
Meatballs
  • In a medium-sized pot, sauté the onion in 3 tbsp water until translucent on medium heat (add more water if necessary). Add in garlic and sauté for additional 2-3 minutes.
  • Add in lentils and 1.5 cup water. Bring to a boil then let simmer for 15-20 minutes (until liquid is absorbed and lentils are tender.)
  • In a separate skillet, sauté mushrooms in 3 tbsp water on medium heat for about 5 minutes.
  • Blend oats in a food processor (or a blender) to create oat flour.
  • To the food processor, add in the mushrooms, lentils, parsley, allspice, nutmeg, pepper, soy sauce, and Worcestershire sauce.
  • Process until everything is combined. Don't process until it's total mush - some texture from the lentils and mushrooms should still be there. 
  • Add more soy sauce (or salt) and pepper if needed.
  • Let the mixture sit for about 15 minutes. It will become thicker and easy to roll. 
  • Pre-heat oven to 425F degrees. 
  • Cover a baking sheet with parchment paper or a silicone baking mat.
  • Roll into meatballs and place onto baking sheet. Spray with some cooking oil if desired. Bake for 20-25 minutes, flipping halfway.