How do I prepare One-Pot Vegan Swedish "Meatball" Pasta?
Here's a recipe for One-Pot Vegan Swedish "Meatball" Pasta:

Ingredients:

Meatballs

• 8 oz cremini mushroom, finely chopped
• 15 oz cannellini bean, 1 can, drained and rinsed
• 1 small yellow onion, finely chopped
• 1 1/4 cups panko breadcrumbs
• 1/2 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon vegan worcestershire
• 1 tablespoon soy sauce
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon liquid smoke
• 1 teaspoon salt
• 1 teaspoon pepper

Gravy

• 3 tablespoons canola oil
• 3 cups vegetable broth
• 14 oz full-fat coconut milk, 1 can
• 1 tablespoon vegan worcestershire
• salt, to taste
• pepper, to taste
• 1/4 cup all-purpose flour
• 4 cups bow tie pasta, or pasta of choice
• fresh parsley, for ganish

Instructions:

1. In a large bowl, combine the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper. Mix well with a fork, mashing the beans a bit to form a paste.
2. Heat the canola oil in a large pot over medium-high heat.
3. Roll the “meatball” mixture and into golf ball-sized balls. Place the balls in the pot and cook for 1 minute on each side until browned.
4. Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.
5. Bring the liquid to a boil, then add the pasta. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles and meatballs, 7-8 minutes.
6. Garnish with parsley.

Enjoy your One-Pot Vegan Swedish "Meatball" Pasta!