Vegan Lentil Meatballs
User Reviews
5
Vegan Lentil Meatballs
Description
The Vegan Lentil Meatballs recipe combines brown lentils cooked until slightly underdone with diced mushrooms, oats, parsley, and a mix of dried herbs including oregano, thyme, tarragon, and red pepper flakes. After simmering the lentils with a bay leaf and letting them drain, the mixture is pulsed in a food processor to create a coarse but combined blend. This is then browned in a skillet with olive oil, onion, and garlic before adding a bit of vegetable broth and soy sauce to keep the mixture moist. Formed into meatballs and baked, they develop a firm texture with slightly crispy outsides while remaining tender inside.
Flavor notes include the earthiness from mushrooms and lentils complemented by aromatic herbal spices and mild heat from red pepper flakes. The oats act as a binder and offer a chewy texture that holds the meatballs together during cooking. Due to their plant-based ingredients and baking method, these meatballs provide a satisfying alternative to traditional meat versions. They suit serving with pasta and marinara sauce, making them versatile for casual dinners.
To get the best texture, it’s important not to overcook the lentils initially so they aren’t mushy, and to space the meatballs well on the baking sheet for proper browning. Portioning the meatballs evenly with a scoop helps them cook uniformly. These considerations help achieve a firm, lightly crispy surface with a tender center.
Ingredients
- 1 cup brown lentils picked over and rinsed, dried
- 1 bay leaf
- 2 ¼ cups vegetable broth divided
- 8 ounces mushroom diced
- ½ cup old-fashioned oats
- ½ cup flat-leaf parsley leaves
- 1 teaspoon oregano dried
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- ½ teaspoon tarragon dried
- 2 Tablespoons olive oil
- 1 white onion diced, medium
- 4 garlic minced, cloves
- 1 Tablespoon soy sauce
- salt to taste
- black 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.
Notes
- Use a tablespoon or small cookie scoop to form evenly sized meatballs for consistent cooking.
- Undercook lentils slightly in step one to avoid overly soft texture; they finish cooking in the oven.
- Space meatballs evenly on the baking sheet to allow browning on all sides and prevent a wet texture.
- These meatballs go well served over spaghetti and tomato sauce for a classic meal.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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