Vegan Swedish Meatballs with Mashed Cauliflower
Serves 16
10 mins prep
50 mins cook
60 mins total
Flavor-packed Vegan Swedish Meatballs made with lentils and mushrooms, and topped with a coconut milk sauce. Served with mashed cauliflower, it’s an easy, healthy and delicious recipe perfect for Meatless Monday or even a meal prep lunch.
Sauce
Rinse lentils in cold water until it runs clear. Boil 2 cups water in a small pot over medium heat, add lentils, bring to simmer and cook until the lentils are tender, about 20 minutes. Set aside to cool.
(If cooking immediately) Preheat oven to 350°F and lightly grease a baking sheet.
Heat oil in a nonstick skillet over medium and fry onion and garlic until fragrant, about 2 minutes.
Add mushrooms and cook for about 3 minutes until soft and cooked.
Turn off heat, add coconut aminos or soy sauce, parsley, cardamom, nutmeg, salt and pepper and let cook for about 30 seconds.
Set aside to cool.
Process oats in a food processor to form a rough flour.
Add cooked lentils and mushrooms and pulse until just combined. Mixture should still have some texture and not be completely pureed.
Transfer to a bowl, and let rest for about 10 minutes. Optionally, cover with plastic wrap and place in the fridge overnight.
Using slightly wet hands shape mixture (about 2-3 tablespoons at a time) into small balls and place on prepared baking sheet. Lightly spray with cooking spray, flip, and spray again.
Bake for about 25 minutes.
Sauce:
In a small pot over medium heat, combine broth, coconut milk, coconut aminos (or soy sauce), mustard, garlic powder, onion powder and pepper. Bring to a boil.
In a bowl, stir together tapioca starch (or corn starch) and water.
Pour starch slurry into pot, whisk and simmer until thickened.
Serve:
Cook mashed cauliflower according to 2x the recipe here, but leave out nutritional yeast.
Transfer cauliflower mash and meatballs to plate, pour sauce over and serve.
