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😍 Vegan Swedish 'Meat'balls with Creamy Gravy & Fluffy Mashed Cauliflower by @veganbunnychef
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INGREDIENTS:
For the meatballs-
1 can kidney beans, 1/2 cup oat flour
1/4 cup sunflower seeds
1 sweet onion
6 oz shiitake mushrooms
2 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 tablespoon balsamic vinegar
1 tablespoon tamari sauce
1/2 tablespoon coconut amino
Olive oil for cooking
For the Gravy -
1 cup vegetable stock
1/2 cup plant milk
2 tablespoon chickpea flour
1/2 tablespoon arrowroot powder
2 teaspoon dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon tamari sauce
1/2 tablespoon coconut amino
1 teaspoon onion powder
1 teaspoon turmeric
METHOD:
- Season with the balsamic vinegar, tamari, and coconut amino, continue to stir till caramelized, about 6-8 minutes, set aside.
- Add kidney beans, sunflower seeds, oats, cooked onions and mushrooms, and the rest of the seasonings all to a processor, pulse till coarsely ground and combined, I used a hand-held blender
- Rub a little olive oil on your hands to prevent sticking, then use your hands to form the mixture into meatballs, makes about 9-10 regular sized meatballs, transfer onto a baking sheet lined with parchment paper
- Bake for 35-40 minutes, check and flip halfway through
- Meanwhile, prepare the gravy, in a small saucepan, add every except the chickpea flour and arrowroot powder, bring to a boil
- Lower the heat and slowly stir in the chickpea flour and arrowroot powder, stir until they completely dissolve into the sauce, bring to a boil again and let it simmer for 10 minutes or until you reach desired thickness
- Boil the cauliflower till buttery soft, transfer everything into a blender and blend till smooth
- Serve the meatballs on a bed of mashed cauliflower, then pour gravy on top
- Enjoy!
📸 @veganbunnychef
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