Vegan Lentil Meatballs with Mushrooms and Herbs
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 by mixing 1 tablespoon ground flaxseed with 2.5 tablespoons water and let it stand for a few minutes.
Sauté chopped yellow onion, garlic, and mushrooms in 1 tablespoon of avocado oil for 5 minutes until veggies are soft.
Once vegetables are soft, add cooked lentils, flax egg, sautéed veggies to a food processor along with breadcrumbs, fresh parsley, salt, pepper, and nutmeg.
Pulse the ingredients until combined, using a spatula to scrape down the sides as needed, until the mixture is mushy and well combined.
Oil your hands to prevent sticking, then roll the mixture into ping pong-sized balls.
Bake in a preheated oven at 385°F for 40 minutes on a lightly greased baking sheet, rotating and reshaping the balls every 10 minutes.
You can also use an air fryer to cook them.
