För recept på svenska, klicka här: Veganska julköttbullar på linser
We have a widely popular recipe for Vegan Swedish Meatballs using soy mince, but we’re pretty excited about this alternative as well: same flavor, same level of yumminess – but the main ingredient is black lentils. Perfect for anyone preferring the whole food approach or those with a soy allergy, for example – or heck, for all of us enjoying a budget option!
If you read this outside of the holiday season, feel free to omit the allspice and cloves for a regular batch of vegan meatballs – they’re way too good to only enjoy once a year!
Makes 25-30 small balls
Total Time: 45 min
Ingredients
180 g (2 dl) dried black lentils, rinsed
2 tsp bouillon powder
70-80 g (1 small) onion, finely chopped
1 1/2 dl raw walnuts, very finely chopped
1/2 dl oat cream (10-15% fat)
3/4 tbsp soy sauce
3/4 tbsp yellow mustard
15 allspice berries, or approx. 1/4-1/2 tsp ground
Pinch of ground cloves
Scant 1 tbsp potato starch (corn starch will also work fine)
Instructions
- Cook the lentils: place lentils, 2 dl water and bouillon powder in a saucepan. Bring to a boil, and then lower the heat to a simmer. Allow to simmer for 20 min, or until done. Set aside.
- In the meantime, sauté onions and 1/4 tsp salt in a splash of canola oil over medium-low heat. Stir frequently to prevent any burning. Cook until soft, approx. 10 min. While it’s cooking, grind the allspice using a mortar and pestle.
- In a big bowl, mix together all the ingredients except the potato starch – lentils, onions, walnuts, oat cream, soy sauce, mustard and spices. Then, add in the potato starch and make sure it mixes well.
- Roll into balls (a heaping tablespoon of batter per ball) and place on a plate. Heat up a little bit of canola oil in a pan, and cook over medium heat for about 10 min. Make sure you shake the pan frequently to achieve a golden color all around. Serve right away, or reheat when appropriate.
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I love love love this recipe! I have a love-hate relationship with any kind of veggie patties/balls, but this one is my favourite so far. Do you think they could also be baked in the oven instead of fried?
Hi Susanne! How lovely to hear! I apologize I’m replying so late – we’ve never tried baking them in the oven, but I can’t imagine it wouldn’t work! It’ll be important to flip them over/shake them pan a couple of times, I’d say, but give it a go! (And let us know how they turned out!)
Happy holidays