One-Pot Vegan Swedish "Meatball" Pasta Recipe by Tasty

tasty.co

Julia Arroyo

subheading: MEATBALLS:

8 oz (225 g) cremini mushroom, finely chopped

15 oz (425 g) cannellini bean, 1 can, drained and rinsed

1 small yellow onion, finely chopped

1 ¼ cups (60 g) panko breadcrumbs

½ cup (20 g) fresh parsley, finely chopped

3 cloves garlic, minced

1 teaspoon dried rosemary

1 teaspoon vegan worcestershire

1 tablespoon soy sauce

¼ teaspoon ground nutmeg

½ teaspoon liquid smoke

1 teaspoon salt

1 teaspoon pepper

subheading: GRAVY:

3 tablespoons canola oil

3 cups (720 mL) vegetable broth

14 oz (395 mL) full-fat coconut milk, 1 can

1 tablespoon vegan worcestershire

salt, to taste

pepper, to taste

¼ cup (30 g) all-purpose flour

4 cups (400 g) bow tie pasta, or pasta of choice

fresh parsley, for ganish

Directions at tasty.co

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