5 from 3 votes
Vegan Lentil Meatballs With Curry Sauce (Gluten-free)
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!
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Servings:
4
Calories:
296 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
For the lentil meatballs
- ½ cup red lentils
- 3 small potato about 300g or 10oz, peeled and chopped
- 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 coconut milk full-fat
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.
Cup of Yum
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.
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 296
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.