Vegan French Lentil Meatballs

Dairy-free, Vegan (Opt)

14 Servings
 


So full of flavour, high in plant based protein and fibre, affordable ingredients and such a cozy, comforting alternative to traditional meatballs. They hold their shape without any eggs and they’re completely Vegan.

Recipe by Sarah MacDonald – @sarahsspoonful

INGREDIENTS

  • 1/2 Cup Organic French Green Lentils* Dried
  • 1/2 Cup Organic Rolled Oats*
  • 1/2 Cup Blanched Almond Meal*
  • 2 Tbsp Organic LSA Mix* or 2 Tbsp Organic Flaxseed*
  • 1 Piece Porcini Mushroom Dried
  • 1 Tbsp Organic Italian mix Herbs*
  • 1/2 Tbsp Vegetable Broth*
  • 1/2 Tbsp Tamari* Or Soy Sauce
  • Salt & Pepper*
  • 1/2 Tbsp Australian Cold Pressed Olive Oil*
  • 1/2 Cup Button Mushrooms Finely Diced
  • 1 Onion
  • 2 Cloves Garlic
  • 1/2 Fresh Long Red Chilli
  • 1/2 Tbsp Red Wine Vinegar

METHOD

  • 1. To cook the lentils, rinse them and add them to a pot with 1 ½ cups water and simmer covered for about 25 minutes, then turn off the heat and rest, covered, for about ten minutes.
  • 2. Meanwhile, finely mince the onion, chilli, mushrooms and garlic. Pour hot water over the porcini mushroom and, when it has rehydrated, drain the water and finely mince the mushroom.
  • 3. Add the olive oil to a large frying pan and add the onion. Sauté for about 5 minutes, until soft and translucent. Add the button mushrooms, porcini mushroom, garlic, chilli and herbs and cook for a further 2-3 minutes. Remove from the heat.
  • 4. Add 2 tbsp cold water to the LSA mix in a small bowl and stir to combine, then leave to ‘set’ for at least five minutes.
  • 5. In a blender or food processor, combine the rolled oats, LSA mix, almond meal, cooled cooked lentils and vegetable stock powder. Pulse to form a pretty even mixture, with a few chunky lentils left.
  • 6. Combine the lentil mixture with the onion mixture in the pan and add the red wine vinegar, tomato ketchup and tamari. Use your hands to combine everything to form the meatball mix. Taste and season with salt and pepper according to taste.
  • 7. Roll the mixture into golfball sized balls and place on a lined baking tray. This recipe should make 12-14 meatballs.
  • 8. Place into an oven heated to 200ºC and bake for around 25-30 minutes. Serve with your favourite pasta and sauce and enjoy!
Let us know what you think by sharing your creations with #nakedfoods and @nakedfoods, or leave a comment below – and don’t forget to check out @sarahsspoonful for more delicious treats. 
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