Creamy Vegan Diane Sauce and Swedish “Meatballs”

Step 1

Preheat oven to 350F. Heat oil in a pan over a medium-high heat and sauté garlic and onion for 2 minutes or until translucent. Then add mushrooms and lentils and sauté for another 2-3 minutes.

Step 2

Transfer the mushroom mix into a food processor and add panko, Worcestershire sauce, parsley, and onion salt. Process until the mix is well combined but still a little chunky.ÂÂÂ

Step 3

Take a cookie tray lined with parchment paper, and start rolling your meatballs into 2-inch-thick balls. Brush with olive oil then put them in the oven for 20-25 minutes.ÂÂÂ

Step 4

Sauté your onions with olive oil in a pan for 2-3 minutes. Add in your mushrooms and continue sautéing for another 2-3 minutes. Set aside.

Step 5

Add in all of your ingredients for the gravy into a sauce pan except for the cornstarch and your sautéed mushrooms and bring to a slow simmer. In a small bowl, make a slurry with your cornstarch and water and whisk until well combined.  Slowly incorporate the slurry into the gravy while whisking constantly. Add in your sautéed mushroom mix.ÂÂÂ

Step 6

Serve over pasta or mashed potatoes and garnish with parsley.