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Vegan Mushroom and Lentil Meatballs
Dinner- VG | GF
- Serves 4
- 260 kcals/serving
- 16g Protein
- 3g Fat
- 56g Carb
- 260kcal
- 16g Protein
- 3g Fat
- 56g Carb
Vegan Mushroom and Lentil Meatballs
- VG | GF
- Serves 4
Ingredients
240g green lentils, cooked
200g chestnut mushrooms, finely chopped
1 onion, finely chopped
2 garlic cloves, minced
60g oats (gluten-free if needed)
30ml tomato purée
15ml soy sauce
5ml balsamic vinegar
5ml Worcestershire sauce (vegan if needed)
2.5ml smoked paprika
Salt and pepper to taste
Fresh herbs, chopped for garnish
Cooked spaghetti for serving
Method
Step 1
Preheat the oven to 180°C (350°F).
Step 2
In a food processor, pulse cooked lentils until mashed but still chunky.
Step 3
In a large bowl, mix together mashed lentils, chopped mushrooms, onion, garlic, oats, tomato purée, soy sauce, balsamic vinegar, Worcestershire sauce, smoked paprika, salt, and pepper.
Step 4
Form mixture into small meatballs and place on a baking tray lined with parchment paper.
Step 5
Bake for 20-25 minutes until golden and firm.
Step 6
Serve over cooked spaghetti.
Step 7
Garnish with fresh herbs.
