Vegan Meatballs
 
Prep time
Cook time
Total time
 
There are many ways to serve these vegan meatballs. Make a vegan meatball sandwich or serve traditionally with pasta. I especially like these vegan meatballs with basmati white rice and peas.
Author:
Recipe type: Main
Cuisine: American
Serves: 12 balls
Ingredients
  • ½ cup uncooked lentils
  • ⅓ cup vegetable broth
  • ½ onion, chopped
  • 3 cloves garlic, chopped
  • 2 teaspoons of Italian seasonings
  • 2 tablespoons of ground flax
  • 4 tablespoons of water
  • ½ cup walnuts
  • 2 cups of chopped Cremini mushrooms (small pieces)
  • ½ cup gluten-free bread crumbs (or regular)
  • 1 teaspoon salt (or more to taste)
  • ½ teaspoon of ground black pepper (or more to taste)
  • ¼ cup fresh chopped parsley
Instructions
  1. Rinse your lentils with fresh water before boiling to remove any dust and put into a large saucepan.
  2. Add 2 cups of water to the saucepan. Be sure to use a large enough saucepan as the lentils will double in size.
  3. Bring to a boil, cover , reduce heat and simmer until they are tender. The cooking time is typically 20-25 minutes. Keep a close eye on them just in case you need to add more liquid.
  4. When they are done, give them a mash with the potato masher leaving some whole and some mashed. Set aside.
  5. Make the flax eggs by combining the 2 tablespoons or ground flax with 4 tablespoons of water. Place in refrigerator to thicken. This usually takes about 10 minutes but you can leave it in longer.
  6. Meanwhile, heat a large non-stick sauté pan. Add the walnuts and toast for one minute or two. Make sure you watch them and keep stirring them around so they don't burn.
  7. Put the walnuts in a food processor and process until they are medium fine crumble.
  8. In the same non-stick saucepan, heat the ⅓ cup of vegetable broth. Season it with the salt and pepper. Add the onion and mushrooms and cook until soft and translucent. Adding more vegetable broth if sticking. Add the garlic and cook another minute until soft. Stir in the Italian seasonings.
  9. In a large bowl. Add the cooled, cooked lentils, flax eggs, cooled onion mushroom mixture, bread crumbs, fresh parsley and ground walnuts. Combine well. Taste for seasonings adding more salt, ground black pepper or Italian seasonings,
  10. Pre-heat oven to 350 degrees F.
  11. Line a baking sheet with parchment paper. Shape the lentil mixture into bolls and pack them tightly so they hold together. Add more bread crumbs if they are falling apart.
  12. Place them on the baking sheet about an inch or two apart.
  13. Bake for approximately 30 minutes, flipping them over carefully half way through.
  14. Serve them with tomato sauce over pasta or make a meatball sandwich. Anything goes!
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegan-meatballs/