Vegan Lentil Meatballs [Oil Free+GF]
User Reviews
5.0
108 reviews
Excellent
Vegan Lentil Meatballs [Oil Free+GF]
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Crowd-pleasing vegan lentil meatballs are protein dense, packed with flavour, and absolutely delicious.
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Ingredients
- 1 yellow onion finely chopped
- 1 large carrot peeled & diced
- 4 cloves garlic minced
- 2 cups cooked green lentils approx ¾ cup dry
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ cup nutritional yeast
- 1 teaspoon sea salt
- 1 cup pumpkin seeds
For serving (optional)
- Pasta of Choice
- sweet potato noodles or spiralized veggies of choice
- tomato sauce
Instructions
- Preheat your oven to 400°F/204°C and line a large tray with parchment paper.
- Add the onion, carrot, and garlic to a skillet with a tablespoon or two of water and sauté for approx 5 minutes, until softened. Add more water if needed to prevent sticking.
- Add the cooked veggies, cooked lentils, tomato paste, and all the seasoning to your food processor and process until combined, but not pureed, scraping down the sides if needed. Then add the pumpkin seeds and pulse a few times to break them down and mix them in but do not over-process. Taste the mixture and add more seasoning if desired.
- Roll the mixture into small balls (approx 1-1.5" diameter) and place them on the prepared tray. You should get 20 vegan lentil meatballs.
- Bake for 25-30 minutes, then remove them from the oven and let cool for 3-5 minutes before handling.
- Enjoy them plain, with pasta and marinara sauce, rice, or sweet potato noodles.
Equipments used:
Notes
- undercook by 1-2 minutes
- Leftovers keep refrigerated for 3-4 days or freeze airtight for up to 3 months frozen.
- Serving size is approx. 4 vegan lentil meatballs.
- Use dried GREEN lentils that have been cooked for the best texture. Do not sub for red as they get too mushy for these balls. For added depth of flavour, cook the lentils in veggie broth.
- Make sure not to overcook your lentils or they will get too soft. Cook according to package directions, but undercook by 1-2 minutes for best results. (They'll cook more in the oven later.)
- Do not over-process your ingredients. This will make the mixture too soft, difficult to roll, and result in a softer/mushier texture. (If this happens, you can refrigerate for a bit to help them firm up enough to roll, or add some oats or breadcrumbs to help firm up the texture.
- Use wet hands to shape the balls. This will prevent them from sticking to your hands and fingers, making them easier to roll.
Nutrition Information
Show Details
Calories
214cal
(11%)
Carbohydrates
27g
(9%)
Protein
14g
(28%)
Fat
7g
(11%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Sodium
528mg
(22%)
Potassium
653mg
(19%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
2154IU
(43%)
Vitamin C
6mg
(7%)
Calcium
51mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5Servings (Makes 20 Meatballs)
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214cal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 528mg | 22% |
| Potassium | 653mg | 14% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 2154IU | 43% |
| Vitamin C | 6mg | 7% |
| Calcium | 51mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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