Post by Megan Stulberg

Now I’m not necessarily one to brag, but I have to say that this was one of the best meals I’ve ever made. Not only did everything taste great, but I also managed not to burn anything! I served this with three side dishes that I’ve already posted the recipes for on Vegan Girlfriend — convenient, eh? You can find the kale Caesar salad here, the sweet potato mash here, and the lemon coconut berry tarts here.

LENTIL MUSHROOM MEATBALLS

Ingredients…

• 1.5 standard cans of lentils, rinsed and drained
• 2 cloves garlic
• 2 cups vegetable broth (make sure it’s a gluten-free brand)
• 1 cup cremini mushrooms, finely chopped
• 1/2 cup flaxseed
• 1/4 cup red wine
• 1/4 cup nutritional yeast
• 2 tbsp gluten-free soy sauce
• 1 tbsp dried thyme
• 1 tbsp dried basil
• 1 tbsp onion powder
• Dash of cold-pressed EVOO
• Sea salt and black pepper, to taste

Directions…

1. Preheat oven to 375 F.
2. In large saucepan, saute mushrooms and garlic in olive oil and red wine at medium heat for 5-7 minutes.
3. Boil water in medium pot. Add lentils and all listed seasonings, then let cook covered on low-heat for 5 minutes. Be sure to under-cook at this stage. Remove from heat and drain lentils.
4. In a high-speed food processor/blender combine lentils, mushrooms, flax seed, nutritional yeast, broth and soy sauce. Add broth slowly in case no more liquid is needed. Blend until a thick, chunky mixture has been created.
5. Line a baking sheet with aluminum foil. Drizzle olive oil on the foil. Wet hands and mold mixture into small balls, then place directly onto foil. Repeat with the rest of mixture.
6. Bake balls in oven for about 30 minutes, flipping halfway through. Check regularly to ensure balls are cooking evenly.
7. Remove from oven and serve immediately with tofu gravy.

TOFU GRAVY

Ingredients…

• 1 standard package soft tofu (organic)
• 2 cloves garlic
• 1/2 onion, chopped
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/4 cup gluten-free soy sauce
• 1/4 cup dried thyme
• 2 tbsp cinnamon
• Sea salt and black pepper, to taste

Directions…

1. In a large saucepan, saute garlic and onion on medium heat until golden brown in colour.

2. Break tofu up into small chunks with a fork. Blend tofu and almond milk together in blender until liquid in consistency.

3. Add blended tofu to sauce pan with nutritional yeast, soy sauce, thyme, cinnamon, salt and pepper. Reduce to low heat and leave uncovered for 15 minutes. Stir regularly to avoid gravy from becoming too thick.

4. Remove from heat and pour sauce directly onto meatballs. Serve immediately.