Vegan Swedish Meat balls with Creamy Gravy and Fluffy Mashed Cauliflower

Ingredients.

For the meatballs-
1 can kidney beans, 1/2 cup oat flour
1/4 cup sunflower seeds
1 sweet onion
6 oz shiitake mushrooms
2 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon smoked paparika
1/2 teaspoon oregano
1/2 tablespoon balsamic vinegar
1 tablespoon tamari sauce
1/2 tablespoon coconut amino
Olive oil for cooking

For the Gravy –
1 cup vegetable stock
1/2 cup plant milk
2 tablespoon chickpea flour
1/2 tablespoon arrowroot powder
2 teaspoon dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon tamari sauce
1/2 tablespoon coconut amino
1 teaspoon onion powder
1 teaspoon turmeric

Method.

​1. Season with the balsamic vinegar, tamari, and coconut amino, continue to stir till caramelized, about 6-8 minutes, set aside.

​2. Add kidney beans, sunflower seeds, oats, cooked onions and mushrooms, and the rest of the seasonings all to a processor, pulse till coarsely ground and combined, I used a hand-held blender.

​3. Rub a little olive oil on your hands to prevent sticking, then use your hands to form the mixture into meatballs, makes about 9-10 regular sized meatballs, transfer onto a baking sheet lined with parchment paper.

​4. Bake for 35-40 minutes, check and flip halfway through, Meanwhile, prepare the gravy, in a small saucepan, add every except the chickpea flour and arrowroot powder, bring to a boil.

​5. Lower the heat and slowly stir in the chickpea flour and arrowroot powder, stir until they completely dissolve into the sauce, bring to a boil again and let it simmer for 10 minutes or unitl you reach desired thickness.

​6. Boil the cauliflower till buttery soft, transfer everything into a blender and blend till smooth.

​7. Serve the meatballs on a bed of mashed cauliflower, then pour gravy on top.

Enjoy!