Vegan Lentil Meatball Stroganoff | VegNews

Ingredients

• For the meatballs:
• ½ cup
• dried green lentils
• 1⅔ cups water
• 1 tablespoon
• ground flaxseed
• 1 cup cremini mushrooms, stems removed
• ¼ cup shallot, finely diced
• 4 cloves garlic, minced
• ⅔ cup bread crumbs
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon dried oregano
• ¼ cup olive oil
• For the sauce:
• 4 tablespoons vegan butter
• 1 8-ounce package cremini mushrooms, stems removed, thinly sliced
• 1 clove garlic, thinly sliced
• ¼ cup all-purpose flour
• 1 cup
• vegan beef broth
• ¼ cup dry white wine
• 1 teaspoon creamy Dijon mustard
• ⅓ cup vegan sour cream
• ⅛ teaspoon ground nutmeg
• ½ pound fusilli pasta, cooked according to package directions
• ½ cup reserved pasta-cooking water
• ¼ cup Italian flat leaf parsley