Vegan Lentil Meatballs
Ingredients
- 2 tbsp olive oil
- Pinch chili flakes
- 3 cloves garlic, minced
- 1/2 onion, chopped and diced
- 2 tbsp tomato paste
- 1 1/2 cups cooked green lentils
- 1 1/2 cups sliced cremini mushrooms
- 1/4 cup vegan parm
- 1/3-1/2 cup gf panko
- 1 1/2 tbsp Italian seasoning
- 1/2 cup fresh cilantro
- 1 tsp salt
- Cracked pepper
- 1/2 tsp dried chilies
Preparation
Sauté the onion, garlic, and a pinch of chili flakes.
Add the 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 refrigerate for about 30 minutes to firm up.
Preheat the oven to 400°F.
Line a baking sheet with parchment paper.
Roll into balls about 1.5 to 2 inches in diameter and place on the baking 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 on the inside.
Serving suggestions
Serve with your favorite pasta, vegetables, and tomato sauce.
