Lentil Neatballs for Vegan Pasta
Ingredients
- 2 tbsp olive oil
- Pinch of chili flakes
- 3 cloves garlic, minced
- 1/2 chopped onion, diced
- 2 tbsp tomato paste
- 1 1/2 cups cooked green lentils
- 3 cups sliced cremini mushrooms
- 1/4 cup vegan parm
- 1/3-1/2 cup gluten-free panko
- 1 1/2 tbsp Italian seasoning
- 1/2 cup fresh cilantro
- 1 tsp salt
- Cracked pepper
- 1/2 tsp dried chilies
Preparation
Sauté onion, garlic, and a pinch of chili flakes in a pan. Add in sliced mushrooms and sauté until they soften.
Add mushroom mixture to a food processor with cooked lentils, tomato paste, vegan parm, gluten-free panko, Italian seasoning, fresh cilantro, salt, pepper, and dried chilies. Pulse until the mixture comes together.
Transfer the mixture to a bowl and place it in the fridge to firm up for about 30 minutes.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Roll the mixture into balls about 1 1/2-2 inches in diameter and place them on the prepared baking sheet.
Bake for 20 minutes, then turn the balls and bake again for another 10 minutes until firm and crisp on the outside and tender and juicy on the inside.