Vegan Swedish Meatballs
Made with brown lentils, oats, and mushrooms, these vegan Swedish meatballs are a healthy plant-based twist on the classic. They're gluten-free, soy-free, nut-free, and oil-free.
Servings: 4
Calories: 389kcal
Ingredients
- 1 ½ cup dry brown lentils rinsed and drained
- 1 onion chopped
- 5 cloves garlic chopped
- 1 ½ cups mushrooms chopped
- 1 cup rolled oats use gluten-free, if gluten-sensitive
- 3 Tablespoons coconut aminos
- ¼ teaspoon black pepper
- 1 ½ teaspoons herbes de Provence
- 1 teaspoon allspice
- ½ teaspoon ground nutmeg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt to taste
Instructions
Cook the Lentils
- Bring 1 ½ cups of water to a boil in a small pot.
- Add the brown lentils and reduce the heat to a simmer. Cook uncovered for about 20-25 minutes until the lentils are tender. Once done, drain any excess water and set aside to cool slightly.
Sauté the Veggies
- While the lentils cook, heat a large skillet over medium heat.
- Dry sauté the diced onion in the pan for 3-4 minutes until it starts to soften and become translucent.
- Add the minced garlic to the onions and cook for another 1-2 minutes until fragrant.
- Add the chopped mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they release their moisture and become tender.
Prepare the Meatball Mixture
- While the vegetables are cooking, pulse the rolled oats in a food processor until they reach a fine, flour-like texture.
- Add the cooked lentils, sautéed onions, garlic, mushrooms, and all of the spices (herbes de Provence, allspice, nutmeg, garlic powder, onion powder, black pepper, and salt) to the food processor.
- Pulse the mixture until it’s combined and smooth enough to form into meatballs. You want a slightly sticky but workable consistency. If it’s too dry, add a bit of water; if it’s too wet, add a little more rolled oats.
Form the Meatballs
- Preheat your oven to 350°F (175°C).
- Using your hands or a small scoop, form the mixture into small meatballs (about 1 to 1 ½ inches in diameter).
- Place the meatballs on a parchment-lined baking sheet, making sure they are spaced out evenly.
Bake the Meatballs
- Bake the meatballs in the preheated oven for 25-30 minutes, or until they are golden brown and firm to the touch.
- Flip them halfway through to ensure even cooking.
Serve and Enjoy
- Serve these delicious vegan Swedish meatballs with our vegan mushroom gravy, garlic mashed potatoes, and leafy green veggies like collard greens or garlicky kale.
- Alternatively, coat the vegan meatballs with our homemade BBQ sauce and serve with a simple green salad.
- Store leftover vegan Swedish meatballs in a covered container in the refrigerator for up to four days. Freeze these yummy balls of goodness in a freezer-safe container for up to three months.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Small pot (to cook lentils)
- Skillet (to saute veggies)
- Food processor
- Baking sheet
- Parchment paper
- Tongs or spatula to flip meatballs during baking
Nutrition
Calories: 389kcal | Carbohydrates: 68g | Protein: 23g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 264mg | Potassium: 957mg | Fiber: 26g | Sugar: 4g | Vitamin A: 47IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 7mg
