Meatless Norwegian Meatballs

arcticgrub.com

Jennifer Kellogg

1 Vidalia sweet onion, chopped and sauteed (I like to caramelize them for additional flavor)

2 cups cooked brown basmati rice

1 ½ cups cooked brown lentils

¾ cup old fashioned rolled oats, coarsely ground in blender/food processor

¼ cup all-purpose flour or use gluten-free flour if you want to keep the recipe gluten-free

1 to 2 tbsp olive oil use about ⅓ cup vegetable stock if you want to avoid oil

3 tbsp tamari

1 cup flat-leaf parsley chopped

¼ cup nutritional yeast this adds a rich, cheesy flavor and contains B12 vitamins

¼ tsp ground nutmeg

½ to 1 tsp ground ginger

¼ tsp allspice

½ tsp smoked or sweet paprika

salt and pepper to taste

olive oil for sauteeing

subheading: Flavorful Gravy:

2 tbsp flour

2 tbsp vegan butter

2 to 3 cups vegetable stock

2 tbsp nutritional yeast

½ tsp garlic powder

½ tsp onion powder

touch of nutmeg

1 to 2 tbsp lingonberry relish

1 to 2 tbsp fresh herbs like thyme rosemary, and/or oregano, chopped

½ cup almond milk or other plant-based milk

subheading: Ertestuing (Mashed Peas):

2 cups green peas frozen is ok, just thaw them first

1 tbsp vegan butter

1 tbsp flour

1 tsp sugar

salt and pepper

about ½ cup almond milk (or other plant-based milk i.e. cashew, soy)

Directions at arcticgrub.com

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