Vegan Lentil Meatballs
Delicious and healthy vegan lentil meatballs, perfect as a main course or appetizer. These meatballs are packed with protein and fiber, making them a satisfying and nutritious meal.
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet
- 1 Food Processor (optional)
Ingredients
Lentil Mixture
- 1 cup green or brown lentils, cooked Cooked until tender
- 0.5 cup cooked brown rice
- 0.5 cup finely chopped onion
- 2 cloves garlic, minced
- 0.25 cup chopped fresh parsley
- 0.25 cup nutritional yeast
- 2 tablespoons flaxseed meal mixed with 6 tablespoons of water
- 1 teaspoon Italian seasoning
- 0.5 teaspoon smoked paprika
- Salt and pepper To taste
Instructions
- In a small bowl, combine flaxseed meal with 6 tablespoons of water. Let it sit for 5 minutes to thicken.
- In a large mixing bowl, combine the cooked lentils, cooked brown rice, chopped onion, minced garlic, chopped parsley, nutritional yeast, flaxseed mixture, Italian seasoning, smoked paprika, salt, and pepper.
- Mix all ingredients thoroughly with your hands or using a food processor (pulse until just combined). The mixture should be firm enough to form into meatballs.
- Roll the mixture into small meatballs, about 1-inch in diameter.
- Preheat oven to 375°F (190°C). Place the meatballs on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown and slightly firm.
- Serve the lentil meatballs with your favorite sauce (tomato, marinara, or vegan pesto) and pasta, vegetables, or as an appetizer.
Notes
These meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in the oven or microwave before serving. For extra flavor, sauté the meatballs in a pan with olive oil before baking.