Vegan Lentil and Mushroom Meatballs
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 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon 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 the vegetables are soft.
Once the vegetables are soft, add cooked lentils, flax egg, sautéed vegetables to a food processor along with vegan Italian breadcrumbs, chopped fresh parsley, salt, pepper, and nutmeg.
Pulse the ingredients until combined, using a spatula to scrape down the sides as needed so the mixture becomes mushy and well combined.
Oil your hands to prevent the mixture from sticking.
Roll the mixture into balls about the size of ping pong balls.
Preheat the oven to 385°F
Bake the meatballs on a lightly greased baking sheet for 40 minutes, rotating and reshaping them every 10 minutes if needed.
