1Vidalia sweet onion, chopped and sauteed (I like to caramelize them for additional flavor)
2cupscooked brown basmati rice
1 1/2cupscooked brown lentils
3/4cupold fashioned rolled oats, coarsely ground in blender/food processor
1/4cupall-purpose flouror use gluten-free flour if you want to keep the recipe gluten-free
1-2tbspolive oiluse about 1/3 cup vegetable stock if you want to avoid oil
3tbsptamari
1cupflat-leaf parsleychopped
1/4cupnutritional yeastthis adds a rich, cheesy flavor and contains B12 vitamins
1/4tspground nutmeg
1/2-1tspground ginger
1/4tspallspice
1/2tspsmoked or sweet paprika
salt and pepper to taste
olive oil for sauteeing
Flavorful Gravy
2tbspflour
2tbspvegan butter
2-3cupsvegetable stock
2tbspnutritional yeast
1/2tspgarlic powder
1/2tsponion powder
touch of nutmeg
1-2tbsplingonberry relish
1-2tbspfresh herbs like thyme rosemary, and/or oregano, chopped
1/2cupalmond milkor other plant-based milk
Ertestuing (Mashed Peas)
2cupsgreen peasfrozen is ok, just thaw them first
1tbspvegan butter
1tbspflour
1tspsugar
salt and pepper
about 1/2 cup almond milk(or other plant-based milk i.e. cashew, soy)
Instructions
For the meatless meatballs:
Cook the lentils and rice according to the package directions, let cool. Place them in the bowl with the ground oats.
In a medium or large saute pan, saute the onion until caramelized. Add the onions to the lentil mixture and add all other ingredients. Combine with a spoon and stir until the mixture is thick and sticking together, about 2-3 minutes. Using a spoon form the meatballs into sizes of a golf ball and place them on a tray. I like to flatten them a bit to ensure they cook evenly and don’t burn on the outside and cook all the way through in the middle.
Prepare a saute pan over medium heat with a touch of olive oil. I like to test a small piece of the mixture first to see if it needs additional seasoning. Saute the meatballs in batches of 5 or so, and place them on a tray while you prepare the gravy.
Flavorful Gravy
In a saute pan, melt the butter over medium heat. Whisk in the butter and cook for a couple of minutes, until the roux browns a bit and the flour is all cooked out. Slowly start adding in the vegetable stock, whisking constantly. Add enough vegetable stock until you have the consistency you want.
Add in the nutritional yeast, spices, fresh herbs, and lingonberry relish, finish with the plant-based milk, whisk again, season with salt and pepper to taste.
Ertestuing (Mashed Peas)
If using fresh peas, soak them overnight. Cook them according to the package in lots of salted water, about 1–1 ½ hour. Drain. If using frozen peas, all you need to do is thaw them.
Melt the butter in a saucepan, whisk in the flour. Add in a splash of plant-based milk and whisk until smooth.
Fold in the peas and let them simmer for about 10 minutes.