Vegan Gluten-Free Soy-Free Meatballs
Ingredients
- 185 g cooked brown lentils, canned
- 125 g chestnut mushrooms
- 30 g oat flour
- 2 tablespoons ground flaxseed + 5 tablespoons water
- 1 tablespoon olive oil
- 2 tablespoons tomato puree
- A handful of fresh parsley
- 2 cloves garlic
- Herbs: oregano, thyme, onion powder, salt and pepper
Preparation
Preheat the oven to 180 degrees and line a baking sheet with parchment paper.
Chop the mushrooms and garlic into small pieces. Then, heat olive oil in a frying pan and cook the mushrooms and garlic in it for a few minutes.
Rinse the lentils well and put them in the food processor. Add the garlic and mushrooms, along with the rest of the ingredients, except the oat flour. Mix until it resembles mince.
Put the mixture in a bowl and add the oat flour. Stir well together and ensure the oat flour is fully incorporated.
Roll the mixture into 12-15 balls and place them one by one on the baking sheet. Drizzle with some olive oil.
Place the baking sheet in the oven for 25 minutes and bake the balls until they are golden brown and firm.
Serve the balls in tomato sauce with fresh basil and pine nuts. Enjoy!
