Vegan Swedish 'Meatballs' with Creamy Dill Sauce

Ingredients

• 1 cup Green Lentils
• 8 oz Cremini Mushrooms
• 1/2 cup Breadcrumbs
• 2 tablespoons Nutritional Yeast
• 1/2 medium Onion
• 2 cloves Garlic
• 1.5 cups Vegetable Broth
• 4 oz Vegan Cream Cheese
• 2 tablespoons Fresh Dill
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place the 1 cup of green lentils in a medium pot and add enough water to cover them by 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until tender. Drain the lentils well and set aside.
2. 2Finely chop the 8 oz of cremini mushrooms and the 1/2 medium onion. Mince the 2 cloves of garlic.
3. 3Heat the 2 tablespoons of olive oil in a large skillet over medium heat (350°F / 175°C). Add the chopped mushrooms, chopped onion, and minced garlic. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
4. 4In a large bowl, combine the cooked lentils, the sautéed vegetables from the skillet, the 1/2 cup of breadcrumbs, the 2 tablespoons of nutritional yeast, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Mix everything together thoroughly with your hands or a spoon until well combined.
5. 5Roll the lentil mixture into small balls, about 1 inch in diameter. You should have approximately 16-20 balls.
6. 6In the same large skillet used for sautéing, add the 'meatballs' in a single layer. Cook over medium heat (350°F / 175°C) for 5-7 minutes, turning them gently, until they are golden brown on all sides.
7. 7Pour the 1.5 cups of vegetable broth into the skillet with the browned 'meatballs'. Add the 4 oz of vegan cream cheese. Stir gently until the vegan cream cheese has completely melted and the sauce is smooth and creamy.
8. 8Allow the 'meatballs' to simmer in the creamy sauce for 10-15 minutes over medium-low heat (300°F / 150°C), stirring occasionally, until they are heated through and the sauce has thickened slightly. The sauce should coat the back of a spoon.
9. 9Stir in the 2 tablespoons of fresh dill just before serving.

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