Vegan Meatballs and Mashed Potatoes with Mushroom Gravy
Ingredients
- 1 cup cooked brown/green lentils
- 1 tablespoon avocado oil
- 1 cup yellow onion chopped
- 4 cloves garlic minced
- 3/4 cup mushrooms chopped
- 1 flax egg
- 1/2 cup italian breadcrumbs vegan
- 1/3 cup fresh parsley chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp nutmeg
Preparation
Make a flax egg (1 tablespoon ground flaxseed with 2
Tablespoons water let it stand for few min)
Meanwhile sauté chop yellow onion, garlic and mushrooms in 1 tbsp of avocado oil for 5 minutes until veggies are soft
Once vegetables are soft, add cooked lentils, flax egg, sautéed veggies to the food processor along with breadcrumbs, fresh parsley, and salt, pepper, nutmeg
Pulse ingredients until combined
Use a spatula to scrape down sides
When it’s ready the mixture should be mushy and well combined
To roll the meatballs, oil your hands so mixture doesn’t stick to your hands
Roll each ball between your hands to form ping pong size balls
Bake at 385 f preheated oven for 40 min on a lightly greased baking sheet
Rotate each ball and reshape if needed every 10 minutes
You can also use an air fryer (my favorite way to make them)
