Vegan Meatball Stew
About
Savoury vegan meatballs made with lentils, mushrooms and brown rice, served with gravy. A comforting dish for a holiday meal or family dinner.
To prepare the brown rice: rinse 1 cup short-grain brown rice (200 g) under cold water. Place in a heavy-bottomed saucepan with 2 1/2 cups water (625 ml). Bring to a boil, reduce the heat, cover and simmer for 30 to 45 minutes, or until the liquid is absorbed. Remove from the heat and let stand, covered, for 20 minutes. Refrigerate for at least 2 hours. This makes the 3 cups of cooked rice needed for the meatballs.
- 01
In a heavy-bottomed skillet, sauté the onions, mushrooms and celery in the oil over medium heat for 15 to 20 minutes, stirring frequently. Add the salt at the beginning to help draw moisture from the vegetables.
- 02
Add the lentils, miso, oregano, basil, maple syrup, tourtière spice blend and white wine. Cook over medium heat for 15 minutes, stirring constantly, or until the mixture is quite dry. Taste and adjust the salt and pepper.
- 03
Add the brown rice, breadcrumbs and flour. Mix well.
- 04
Refrigerate the mixture for 45 minutes.
- 05
Shape into balls using a small ice cream scoop.
- 06
Pan-fry the meatballs for 2 minutes on each side, then bake at 375°F (190°C) for 10 to 15 minutes. Alternatively, place them on a well-oiled baking sheet and bake directly for 15 to 20 minutes.
- 07
Serve with vegan gravy.