Vegan Swedish Meatballs with Creamy Dill Sauce

Ingredients

• 1 cup Green Lentils
• 1/2 cup Cooked Rice
• 1/4 cup Breadcrumbs
• 1/2 medium Onion
• 2 cloves Garlic
• 1/4 teaspoon Nutmeg
• 1/4 teaspoon Allspice
• 2 cups Vegetable Broth
• 1 cup Cashews (soaked)(replaces Cream)
• 2 tablespoons Fresh Dill
• 1 tablespoon Lemon Juice
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1In a medium saucepan (2-3 quart / 2-3 liter), combine the 1 cup of green lentils with 4 cups of water. Bring the water to a rolling boil (212°F/100°C) over high heat, then reduce the heat to medium-low and maintain a gentle simmer (185-205°F/85-96°C) for 20-25 minutes, or until the lentils are tender when tasted but still hold their shape. Drain the cooked lentils thoroughly using a fine-mesh sieve and set them aside in a bowl.
2. 2While the lentils are cooking, finely chop the 1/2 medium onion into pieces no larger than 1/8 inch (3 mm) and mince the 2 cloves of garlic. In a food processor, combine the drained 1 cup of green lentils, the 1/2 cup of cooked rice, the 1/4 cup of breadcrumbs, the finely chopped 1/2 medium onion, the minced 2 cloves of garlic, the 1/4 teaspoon of nutmeg, and the 1/4 teaspoon of allspice. Pulse the mixture in short bursts until it forms a coarse, cohesive texture that holds together when you squeeze a small amount between your fingers.
3. 3Using your hands, roll the lentil mixture into approximately 16-20 small, uniform meatballs, each about 1 inch (2.5 cm) in diameter. Place the formed meatballs onto a clean baking sheet or large plate.
4. 4Heat the 2 tablespoons of olive oil in a large skillet (10-12 inch / 25-30 cm) over medium-high heat, reaching approximately 400°F/200°C, until shimmering. Carefully add the formed meatballs to the hot skillet in a single layer, ensuring they do not touch; you may need to cook them in two batches. Brown the meatballs on all sides for 5-7 minutes total, turning them gently with tongs, until they develop a golden-brown crust.
5. 5Once all the meatballs are browned, return them all to the skillet if you cooked in batches. Pour 1.5 cups of the vegetable broth (from the total 2 cups) over the meatballs. Bring the broth to a gentle simmer over medium heat, reaching approximately 300°F/150°C, then cover the skillet with a lid and let the meatballs simmer for 15 minutes, or until they are firm to the touch when gently pressed.
6. 6While the meatballs are simmering, prepare the dill sauce. Drain the soaked 1 cup of cashews thoroughly. In a blender, combine the drained 1 cup of cashews with the remaining 1/2 cup of vegetable broth and blend on high speed for 1-2 minutes until the mixture is completely smooth and creamy, with no grit remaining. Add the 2 tablespoons of fresh dill, the 1 tablespoon of lemon juice, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper to the blender, then blend briefly for 10-15 seconds to combine all ingredients.
7. 7After the meatballs have simmered for 15 minutes, remove the lid from the skillet. Pour the prepared cashew dill sauce evenly over the meatballs in the skillet. Stir gently with a spoon or spatula to coat all the meatballs with the sauce. Continue to simmer, uncovered, over medium-low heat, reaching approximately 275°F/135°C, for another 5 minutes, stirring occasionally, allowing the sauce to thicken slightly and heat through completely. The sauce should cling to the meatballs.

Substitutions

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