Vegan Lentil Meatballs With Curry Sauce (Gluten-free)

Name: Vegan Lentil Meatballs With Curry Sauce (Gluten-free)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving
Ingredients: ½ cup red lentils; 3 small potatoes, peeled and chopped; 2 flax eggs; ½ medium red onion; 2 tbsp tomato paste; 1 tbsp nutritional yeast; ¼ cup buckwheat flour; 1 tbsp tamari; ½ medium red onion; 2 cloves garlic; 250 g vine tomatoes; 2 tsp garam masala; 1 tbsp curry powder; ½ tbsp Turmeric; ½ tsp salt; 1 cup full-fat coconut milk

User Reviews

5.0

3 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings
4
Calories
296 kcal
Course
Main Course
Cuisine
Vegan

Vegan Lentil Meatballs With Curry Sauce (Gluten-free)

Omar Parker

Report

Vegan lentil meatballs that are oven-baked and gluten-free. Serve them with a rich curry sauce for a meal that's comforting, savoury and easy to make. You can also meal prep these meat-free meatballs for a make-ahead lunch!

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

For the lentil meatballs

½ cup red lentils
3 small potatoes, peeled and chopped (about 300g or 10oz)
2 flax eggs
½ medium red onion chopped
2 tbsp tomato paste
1 tbsp nutritional yeast
¼ cup buckwheat flour
1 tbsp tamari

For the curry sauce

½ medium red onion chopped
2 cloves garlic minched
250 g vine tomatoes
2 tsp garam masala
1 tbsp curry powder
½ tbsp Turmeric
½ tsp salt
1 cup full-fat coconut milk

Add to Shopping List

Instructions

Make the lentil meatballs

Cook the red lentils for around 10 minutes, until they're soft but not mushy.
At the same time, boil peeled and chopped potatoes until fully cooked through, which should take around 12-15 minutes.
Preheat the oven to 180 degrees C (400 F) and line a baking tray with parchment paper.
Mash the potatoes when done, then add them to a large mixing bowl together with the cooked lentils and the flax eggs, red onion, tomato paste, turmeric, nutritional yeast, buckwheat flour and tamari. Mix everything together well.
Then, roll the mixture into even-sized balls. Make sure your hands are slightly damp to prevent sticking. The measurements in the recipe card below are enough for 8-9 large meatballs.
Arrange the meatballs on the baking tray and bake in the preheated oven for 25-30 minutes, until golden and crispy on the outside.

Make the curry sauce

While the lentil meatballs are in the oven, start preparing the curry sauce. Add the onion and garlic to a non-stick pan and cook for 2-3 minutes to soften.
Add the tomatoes, garam masala, curry powder, turmeric and salt. Cook for 4-5 minutes, until fragrant and the tomatoes soften.
Add the coconut milk and simmer, stirring frequently, over a medium heat for around 15 minutes.

Equipments used:

Notes

To make the flax egg, stir together 2 tbsp group flaxseed and 4 tbsp water, setting aside for 10-15 minutes.
You can sub light coconut milk, but the sauce won't be as creamy.
This makes 8-9 large meatballs (about 5cm/2 inches in diameter).

Nutrition Information

Show Details

Calories 296kcal (15%) Carbohydrates 32g (11%) Protein 12g (24%) Fat 15g (23%) Saturated Fat 11g (55%) Sodium 622mg (26%) Potassium 785mg (22%) Fiber 12g (48%) Sugar 5g (10%) Vitamin A 657IU (13%) Vitamin C 15mg (17%) Calcium 64mg (6%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 296 kcal

% Daily Value*

Calories	296kcal	15%
Carbohydrates	32g	11%
Protein	12g	24%
Fat	15g	23%
Saturated Fat	11g	55%
Sodium	622mg	26%
Potassium	785mg	17%
Fiber	12g	48%
Sugar	5g	10%
Vitamin A	657IU	13%
Vitamin C	15mg	17%
Calcium	64mg	6%
Iron	6mg	33%