Meatballs with Gravy

Why not double the recipe and freeze the rest? The meatballs can go in the freezer but you must prepare the sauce at the last moment because it thickens quickly and it loses its creaminess. Recipe is from Gloriously Vegan and serves 3-4.

Ingredients

Meatballs

• 1 tbsp olive oil

• 1 onion chopped

• 2 cloves garlic finely chopped

• 1/4 tsp paprika

• 1 cup cooked lentils

• 1 cup walnut finely chopped

• 3 tbsp flour

• 3 tbsp nutritional yeast

• salt and pepper

Gravy

• 1 cup vegetable broth

• 2 tbsp soya sauce

• 2 tbsp Dijon mustard

• 2 tbsp nutritional yeast

• 1 tbsp cornstarch

• salt and pepper

Instructions

1. Preheat the oven to 400 ˚F

2. In a saucepan over medium high heat add the oil and cook the onion and the garlic for 5 minutes.

3. In a food processor, add onion mixture, parsley, paprika, lentil, walnut, flour, nutritional yeast, salt and pepper to taste, mix until you obtain a smooth texture.

4. Transfer to a bowl and with your hands (it will be easier if there are wet) shape small meatballs. It will probably rewet your hands from time to time so that the dough doesn’t stick.

5. Brown your meatballs for a few minutes in a frying pan with a little oil and place them in the oven for 20 minutes.

6. In a saucepan gently heat the broth and stir in the mustard, soya sauce, nutritional yeast. Take a little sauce and dissolve the cornstarch so that there are no lumps. Add to the sauce and continue cooking, stirring regularly until the gravy becomes thick enough to coat the meatballs.

7. Arrange your meatballs in a dish, drizzle with gravy and serve immediately with mashed potatoes or quinoa or pasta if desired.

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