Creamy and Comforting Vegan Swedish Meatballs
Add walnuts to a food processor and chop.
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Add cooked brown rice, cooked lentils, flax tapioca egg, and panko breadcrumbs to the bowl of the food processor.
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Next, add soy sauce, olive oil, and chopped garlic to the food processor.
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Blend until the mixture reaches the consistency of ground meat.
4
Form lentil and rice mixture into golfball-sized meatballs and place into an oiled pan. Bake.
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Carefully flip halfway through baking time.
Oil a sauté pan. Add chopped onion and salt and pepper. Sauté until onion is translucent.
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Add chopped garlic and continue to sauté. Then, add mushrooms and sauté until they are tender and beginning to brown.
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Add vegetable broth and bring to a simmer. Then add vegan yogurt and stir.
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Add a tapioca starch slurry, slowly bring back to a simmer, and stir until the sauce is thickened.
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Remove meatballs from oven and immediately spoon the sauce over them. Stir gently, and then add parsley as a garnish.
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Serve over egg noodles or roasted potatoes.
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Find the full recipe (and more awesome ones) at savorharvest.com, or click the link below. ☺️⬇️👇⬇️👇⬇️
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