Slightly Modified Recipe by Connoisseurus Veg | Serves: 4 | Time: ~45 min
8 oz cremini #mushrooms, cleaned and roughly chopped
1 cup panko breadcrumbs
1 cup canned #cannellinibeans, drained and rinsed
1 small onion, roughly chopped
1 garlic clove, minced
1 tbsp vegan Worcestershire sauce
1 tbsp coconut aminos
1/2 tsp black pepper
1/4 tsp ground nutmeg
Olive oil, for brushing
3 tbsp olive oil
1/4 cup whole wheat flour
1 1/2 cups vegetable broth
1 14 oz can full fat #coconutmilk
1 1/2 tbsp vegan Worcestershire sauce
3/4 tsp salt, or to taste
Preheat the oven to 400° and lightly oil a baking sheet or large oven-safe skillet.
Place the mushrooms, breadcrumbs, beans, onion, garlic, Worcestershire sauce, soy sauce, pepper and nutmeg into the bowl of a food processor. Pulse until the ingredients are finely chopped and well mixed.
Roll the mixture into 1-inch balls (about 24 of them) and arrange them on the baking sheet or in the skillet. Bake for about 30 minutes, turning once halfway through, until lightly browned.
While the meatballs bake, coat the bottom of a medium saucepan with olive oil and place it over medium heat. Whisk in the flour. Bring to a simmer and continue cooking, whisking constantly, until the mixture darkens a bit and begins to smell nutty, about 5 minutes.
Whisk in the broth, coconut milk, and Worcestershire sauce. Raise the heat and bring the mixture to a simmer. Allow to simmer, stirring occasionally, for about 10 minutes, until the mixture thickens a bit. Remove from heat and allow the mixture so sit for at least 5 minutes — it will continue to thicken up. Season with salt to taste.
Wrap it up