Craving something rich and decadent, I thought about my grandma’s Swedish Vegan Meatballs. Smothered in a rich, thick, creamy gravy, my sister and I used to beg for her to make her famous Swedish Meatballs. Her meatballs absorbed the gravy and drenched the pasta. Although you can use rice or pasta, I prefer pasta. I transformed this traditionally high-fat dish into a oil-free vegan dish without losing flavor.
Vegetarian Lentil meatballs are a perfect meat substitute loaded with nutrients and protein. Compared to other types of dried beans, lentils cook quickly and easily in advance. Using lentils as a base for meatballs works well. Lentils absorb a variety of wonderful flavors from other foods and seasonings.
Subsequently, the consistency of the ingredients makes or breaks the lentil meatballs. Make sure to follow the directions when preparing the lentil balls, so the texture resembles meat. Although I use a melon baller to scoop the meatballs, I used my hands to form the lentil balls and pack them tight. The baller helps to keep the size consistent.
Equally important, the rich sauce is the key to a successful dish. Blending a small amount of flour, regular or gluten-free, with your plant-based milk, creates a roux, or thickener for your sauce. This cooking tip can be used with other dishes as well and prevents lumps from forming when you you make any sauce.
Although I made my own meatballs, Trader Joes sells the BEST store-bought vegan meatballs I have ever eaten. If you are in a hurry, or you are not concerned about fat and oil, these meatballs may be a choice for your meal. Remember, the Trader Joe’s meatballs are not low in fat. They are fabulous, but I only use them when preparing food for those not following a low-fat vegan diet. High-fat, unhealthy vegan food exists. Junk food, unfortunately, is universal. Checkout Vegan Lentil Meatballs Recipe.