Vegan Lentil Meatballs with Pasta
Ingredients
- 2 tbsp olive oil
- Pinch chili flakes
- 3 cloves garlic, minced
- 1/2 chopped onion, diced
- 2 tbsp tomato paste
- 1 1/2 c cooked green lentils
- 3 c sliced cremini mushrooms
- 1/4 c vegan parm
- 1/3-1/2 c gf panko
- 1 1/2 tbsp Italian seasoning
- 1/2 c fresh cilantro
- 1 tsp salt
- Cracked pepper
- 1/2 tsp dried chilies
Preparation
Sauté onion, garlic, and a pinch of chili flakes.
Add in mushrooms and sauté until they soften.
Add the mushroom mixture to a food processor with the remaining ingredients.
Pulse until the mixture comes together.
Transfer to a bowl and place in the fridge to firm up for about 30 minutes.
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
Roll into balls about 1.5-2 inches in size and place on the sheet.
Bake for 20 minutes, then turn and bake for an additional 10 minutes. The balls should be firm and crisp on the outside and tender and juicy inside.
Tips
These meatballs are designed to pair well with pasta and sauce for a complete meal.
