Vegan Lentil Meatballs
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5.0
81 reviews
Excellent
Vegan Lentil Meatballs
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These lentil meatballs made with cooked lentils, oats, mushrooms, herbs, and spices make a hearty vegan meatball that’s perfect to add to marinara sauce and serve up with a bowl of spaghetti. They taste great and go together pretty easily!
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Ingredients
- 1 cup of dried brown lentils picked over and rinsed
- 1 bay leaf
- 2 ¼ cups of vegetable broth divided
- 8 ounces of mushrooms diced
- ½ cup of old-fashioned oats
- ½ cup of flat-leaf parsley leaves
- 1 teaspoon of dried oregano
- ½ teaspoon of red pepper flakes
- ½ teaspoon of dried thyme
- ½ teaspoon of dried tarragon
- 2 Tablespoons of olive oil
- 1 medium white onion diced
- 4 garlic cloves minced
- 1 Tablespoon of soy sauce
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with a silicone mat or parchment paper.
- Combine lentils, bay leaf, and 2 cups of vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. (Don’t worry, you want the lentils to be a little undercooked.) Remove from heat, drain, and let cool for a few minutes. Discard the bay leaf.
- In a food processor, combine the mushrooms, oats, lentils, parsley, and spices (oregano, red pepper flakes, thyme, and tarragon). Pulse/blend until the mixture is pretty well pulverized but not mush.
- In a large skillet over medium heat, warm the olive oil, then add the chopped onion and a pinch of salt. Cook, stirring often, until onions are translucent and turning golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for about 30 seconds. Stir in the lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly.
- Add ¼ cup of vegetable broth and soy sauce to the skillet. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat and, if you’re using a pan that retains heat like cast iron, transfer the mixture to a heat-safe bowl. Season with salt and pepper to taste. Allow the mixture to cool until it is comfortable to handle.
- Use your hands to scoop up one small handful of the mixture at a time, shaping it into a golf-ball-sized ball (about 1 ½-inch diameter). Place each “meatball” onto the baking sheet, leaving an inch of space around each one (you should end up with 15 or more meatballs). Bake for 35 minutes, or until golden brown.
Equipments used:
Notes
- Goes great on top of spaghetti and sauce!
- Goes great on top of spaghetti and sauce!
- Make meatballs evenly sized. You can use a tablespoon or small cookie scoop to make it easier to portion.
- Make sure to undercook the lentils a bit. This will keep the meatballs from being overly soft and they will continue cooking in the oven anyway.
- Leave space in between the vegan meatballs when cooking so they brown on all sides and get a bit crispy. If overcrowded they can come out a bit wet and soft.
Nutrition Information
Show Details
Calories
335kcal
(17%)
Carbohydrates
45g
(15%)
Protein
18g
(36%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
3mg
(1%)
Sodium
1206mg
(50%)
Potassium
690mg
(20%)
Fiber
17g
(68%)
Sugar
4g
(8%)
Vitamin A
1039IU
(21%)
Vitamin C
16mg
(18%)
Calcium
70mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 3mg | 1% |
| Sodium | 1206mg | 50% |
| Potassium | 690mg | 15% |
| Fiber | 17g | 68% |
| Sugar | 4g | 8% |
| Vitamin A | 1039IU | 21% |
| Vitamin C | 16mg | 18% |
| Calcium | 70mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
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