Lentil Mushroom Meatballs (Vegan, Gluten-Free, Oil-free)

Oh, HI FIRST RECIPE OF 2019! I haven’t posted a recipe on here in a while, and I am so happy to be back posting more healthy and delicious recipes. First up, vegan lentil mushroom meatballs.

vegan lentil mushroom meatballs - Riri's Recipes

I love testing new recipes and creating new delicious ways to eat more plants. These turned out SO delicious, and I can’t wait for you all to try them yourselves!

I made these meat-less meatballs with lentils and mushrooms, but feel free to omit the mushrooms if you aren’t a fan of them and add in any other veggies or beans you’d like! (also, you can experiment with different types of sauces! I just really love hummus.) I had dried lentils that I cooked in water, but I’m sure using canned lentils would also work just as well. I also sautéed the mushrooms slightly before adding them to the food processor in order for them to be slightly cooked before making the meatballs. I am not a huge fan of mushrooms, so I needed to make sure they weren’t too hard or crunchy when making the meatballs. As for the spices, you can add in whatever you like or whatever you think would taste great!

If you make this recipe, don’t be shy to tag me @riris_recipes on Instagram so I can share it! Thank you for all your support <3

vegan lentil mushroom meatballs - Riri's Recipes

Lentil Mushroom Meatballs (Vegan, Gluten-free, Oil-free)

Servings: ~39 meatballs
Cook time: 20 minutes at 350

Ingredients:

  • 3 cups cooked lentils (or lentils in a can; measure in measuring cup as 3 cups
  • 1 cup lightly sautéed mushrooms
  • 1 cup oats
  • 2 flax eggs (2 tbsp flax seeds + 2 tbsp warm water)
  • 2 cloves garlic, minced
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp onion powder
  • salt and pepper, to taste

Directions:

  1. Cook lentils in water as directed on package (if using canned lentils, just place in food processor).
  2. Prepare flax egg in a small bowl and set aside for 5 minutes.
  3. Sauté one pack of mushrooms (1 cup) until fragrant and add to food processor.
  4. Preheat oven to 350 degrees fahrenheit.
  5. Add in remaining ingredients (including flax egg) to food processor and mix until well combined.
  6. Mixture will be slightly liquid-y. Normal! Place in the fridge for about 10 minutes to harden enough so that you can scoop it up.
  7. Line a rectangular pan with parchment paper and, using your hands or a cookie scooper (makes perfectly round meatballs!) and place onto lined baking sheet.
  8. Cook for 20 minutes at 350, remove from oven, and let cool before enjoying.
  9. Enjoy alone, with hummus, peanut sauce, or any other of your favourite dipping sauce!

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