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Swedish Meatballs With Lentils and Black Rice [Vegan]

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These Swedish veggie meatballs, made with black rice and lentils are so yummy! Serving these with the right sides, like potato mash, red cabbage relish, and plenty of gravy brings out the best of their flavor and texture. They're a real traditional Swedish treat that's perfect for dinner.

Swedish Meatballs With Lentils and Black Rice [Vegan]

Ingredients

  • 1 1/2 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup cooked black rice
  • 1 cup cooked lentils
  • 1 tablespoon rose pepper
  • 1 tablespoon dried thyme
  • 1/3 cup nutritional years
  • 1 teaspoon xanthan gum
  • A little salt
  • 1/2 cup teff

Preparation

  1. Prepare the rice and lentils according to their package instructions.
  2. In a pot, heat the vegetable broth.
  3. Heat a large pan over low heat and add the olive oil, followed by the minced garlic. Stir for about half a minute or so until fragrant, then add the boiled rice, the boiled lentils, the rose pepper, and the thyme. Increase the heat while stirring heavily for half a minute. Then add the vegetable broth and boil for a few minutes until some of the liquid has evaporated and the mix starts to thicken slightly.
  4. Remove the pan from the stove and add the nutritional yeast, the xanthan gum, the salt, and the teff, and then stir together thoroughly until it’s evenly mixed and a little firm. Let cool slightly.
  5. Use your hands to shape small evenly-sized meatballs and place them in a baking tray. If the mix is too soft for rolling the meatballs then add a little more teff.
  6. Put the tray in the fridge for 20 minutes to set. In the meantime heat up the oven to 350°F.
  7. When the oven is hot place the meatballs in there and put the timer for 20 minutes. Then carefully roll them around once (other side up) and leave for another 10-15 minutes, or until the outside has gotten a nice crispy texture. Serve immediately.

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AUTHOR & RECIPE DETAILS


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Creative plant-based dishes for adventurous foodies. Ida Hemmingsson-Holl is the creator of the new food blog Planet Plant-Based. She cooks vegan food, naturally free from gluten and white sugar. Ida has a background as global marketing director for one of the world’s largest media agencies. She currently resides in Munich, Germany with her husband and two children.


 

 

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27 comments on “Swedish Meatballs With Lentils and Black Rice [Vegan]”

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Cindy Smith Alsabook
10 Months Ago

Andrea Ward


Reply
Jen Douglass
10 Months Ago

Ramona Bregatta


Reply
Angela Johnson
2 Years Ago

Those mashed potatoes look amazing


Reply
Angela Johnson
2 Years Ago


Reply
Marine Maid
2 Years Ago

teff? xanathan gum? rose pepper ?


Reply
Donna Rautenstrauch
2 Years Ago

I've got two bags of them- yes there my go to quick meal


Reply
MissJoanna Mb
2 Years Ago

I need my own vegan chef


Reply
D'fine Your Health Nutrition & Sculpting
01 Jan 2016

Now there's a plan!

Samantha Gordon
2 Years Ago

David Horgan


Reply
Shannon Cuoco
2 Years Ago

Rose pepper? Is that the same as pink peppercorn?


Reply
Lexy D'Aloia
2 Years Ago

Gaia McNeil Carli Bear Henna


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