Vegan Lentil Meatballs with Swedish Sauce

Ingredients

• For the meatballs:
• 1 tablespoon ground flax seed
• 2 tablespoons water
• 15 oz cooked brown or green lentils (about 1 1/2 cups)
• 3/4 cup panko breadcrumbs
• 1/4 cup red onion, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon coconut sugar (or brown sugar)
• 1 teaspoon vegan Worcestershire sauce (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper, to taste
• 3 tablespoons vegan butter
• For the Swedish sauce:
• 3 tablespoons vegan butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups mushroom broth (or vegetable broth)
• 3/4 cup coconut cream (or unsweetened dairy-free milk)
• 3 tablespoons vegan Worcestershire sauce (or vegan steak sauce)
• 2 teaspoons Dijon mustard
• Fresh parsley, for topping
• 1 lb cooked pasta, mashed potatoes, or rice, for serving (optional)

Steps

1. Stir the flax seed and water together in a small bowl. Let it sit 5–10 minutes until thick. This is your "flax egg."
2. Put the lentils, breadcrumbs, onion, parsley, sugar, oregano, garlic powder, salt, allspice, nutmeg, pepper, Worcestershire, and the flax egg in a food processor. Pulse until it's well mixed.
3. Scoop and roll the mixture into 12–15 meatballs.
4. Melt 3 tablespoons vegan butter in a large skillet over medium heat. Brown the meatballs for 5–8 minutes, rolling them around so all sides brown. Move them to a plate.
5. Make the sauce in the same skillet. Melt the other 3 tablespoons vegan butter, sprinkle in the flour, and whisk until smooth.
6. Slowly whisk in the broth, coconut cream, Worcestershire, and mustard. Simmer 3–5 minutes until it thickens. Taste and add salt and pepper if needed.
7. Put the meatballs back in the sauce and warm them through, 2–3 minutes. Top with parsley and serve over pasta, mashed potatoes, or rice.