VEGETARIAN LENTIL AND MUSHROOM MEATBALLS
Hearty vegetarian "meatballs" with just the right amount of spice. Serve with ample marinara sauce or pesto, on their own or on a bed of pasta. These make great leftovers (they taste even better a few hours later).
Provided by Cookie and Kate
Categories Main
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Combine lentils, bay leaf, and vegetable broth/water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. (Don't worry, you want the lentils to be a little undercooked.) Remove from heat, drain and let cool for a few minutes. Discard the bay leaf.
- In a food processor, combine the mushrooms, oats, lentils, parsley and spices (oregano, red pepper flakes, thyme and tarragon). Pulse/blend until the mixture is pretty well pulverized but not mush (see photos).
- In a large skillet over medium heat, warm the olive oil, then add the chopped onion and a pinch of salt. Cook, stirring often, until onions are translucent and turning golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for about 30 seconds. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly.
- Add red wine and soy sauce to skillet. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat and, if you're using a pan that retains heat like cast iron, transfer the mixture to a heat-safe bowl. Season with salt and pepper to taste. Allow the mixture to cool until it is comfortable to handle.
- In a small bowl, whisk together two eggs, then thoroughly mix the eggs into the lentil and mushroom mixture. Use your hands to scoop up one small handful of the mixture at a time, shaping it into a golf-ball sized ball (about 1 1/2-inch diameter). Place each "meatball" onto the baking sheet, leaving an inch of space around each one (you should end up with 15 or more meatballs). Bake for 35 minutes, or until golden brown.
Nutrition Facts : Calories 380 calories, Sugar 4 g, Sodium 497 mg, Fat 11.5 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 51.5 g, Fiber 8.6 g, Protein 20.5 g, Cholesterol 93 mg
LENTIL-MUSHROOM MEATBALLS
These uber savory meatballs are packed with tons of ingredients with glutamate-the compound responsible for umami. Lentils, onions, garlic, tomato paste, soy sauce and nutritional yeast all play their part in making these vegan meatballs taste meaty. Plus they are full of protein and fiber.
Provided by Food Network Canada Kitchen
Categories appetizer,mushrooms,vegan,vegetarian
Time 1h50m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Put the oil and garlic in a medium saucepan over medium heat. Swirl until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and ½ cup water. Bring to a high simmer, then reduce the heat to medium-low. Add the torn basil leaves and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes.
- Meanwhile, preheat the oven to 400ºF. Line a baking sheet with parchment paper and brush with oil.
- Bring a medium saucepan of water to a boil, then add the wheat berries and boil until plump and tender, about 30 minutes. Drain and set aside.
- Put the lentils in a medium saucepan with 2 ½ cups water. Bring to a boil, then reduce heat to low and simmer, uncovered, until almost all of the water has evaporated and the lentils are soft, about 15 minutes. Remove from the heat, drain and let cool slightly.
- Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, mushrooms, garlic, 1 teaspoon salt and a few grinds of pepper and cook, stirring until soft and lightly browned, about 6 minutes. Add the tomato paste, soy sauce, vinegar and nutritional yeast and cook, stirring, until the liquid has evaporated and is slightly dry, about 2 more minutes. Let cool slightly. Clean out the skillet.
- Transfer the onion-mushroom mixture to a food processor. Add the cooked lentils, wheat berries and parsley leaves. Pulse until the mixture is combined and crumbly but not mushy.
- Put the torn bread into a large bowl and cover with ¼ cup of water. Let sit at least 5 minutes to soften. Using a fork, mash the soaked bread into a paste. Add the lentil mixture to the bowl with the mashed bread and mix by hand until fully incorporated. The mixture should hold its shape when squeezed gently.
- Shape the mixture by hand into 18 golf-ball sized meatballs. Place about 1 inch apart on the prepared baking sheet. Bake until the meatballs are golden brown on the outside and don't crumble when gently pressed, 25 to 30 minutes.
- To serve, pour the sauce into a shallow serving bowl. Put the hot meatballs on top of the sauce and garnish with parsley.
LENTIL "MEATBALLS" RECIPE BY TASTY
Here's what you need: olive oil, garlic, shallot, green lentil, egg, tomato paste, fresh italian parsley, grated parmesan cheese, whole wheat breadcrumbs, italian seasoning, salt, pepper
Provided by Kahnita Wilkerson
Categories Dinner
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375˚F (190˚C).
- Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
- To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
- Transfer the mixture to a medium-sized bowl.
- Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
- Arrange on a parchment paper-lined baking sheet.
- Bake for 10-15 minutes.
- Remove meatballs from oven and allow to cool for 5-10 minutes.
- Serve with spaghetti.
- Enjoy!
Nutrition Facts : Calories 97 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams
LENTIL-MUSHROOM MEATBALLS
These uber savory meatballs are packed with tons of ingredients with glutamate-the compound responsible for umami. Lentils, onions, garlic, tomato paste, soy sauce and nutritional yeast all play their part in making these vegan meatballs taste meaty. Plus they are full of protein and fiber.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the sauce: Put the oil and garlic in a medium saucepan over medium heat. Swirl until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1/2 cup water. Bring to a high simmer, then reduce the heat to medium-low. Add the torn basil leaves and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes.
- For the meatballs: Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with oil.
- Bring a medium saucepan of water to a boil, then add the wheat berries and boil until plump and tender, about 30 minutes. Drain and set aside.
- Put the lentils in a medium saucepan with 2 1/2 cups water. Bring to a boil, then reduce heat to low and simmer, uncovered, until almost all of the water has evaporated and the lentils are soft, about 15 minutes. Remove from the heat, drain and let cool slightly.
- Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, mushrooms, garlic, 1 teaspoon salt and a few grinds of pepper and cook, stirring until soft and lightly browned, about 6 minutes. Add the tomato paste, soy sauce, vinegar and nutritional yeast and cook, stirring, until the liquid has evaporated and is slightly dry, about 2 more minutes. Let cool slightly. Clean out the skillet.
- Transfer the onion-mushroom mixture to a food processor. Add the cooked lentils, wheat berries and parsley leaves. Pulse until the mixture is combined and crumbly but not mushy.
- Put the torn bread into a large bowl and cover with 1/4 cup of water. Let sit at least 5 minutes to soften. Using a fork, mash the soaked bread into a paste. Add the lentil mixture to the bowl with the mashed bread and mix by hand until fully incorporated. The mixture should hold its shape when squeezed gently.
- Shape the mixture by hand into 18 golf-ball sized meatballs. Place about 1 inch apart on the prepared baking sheet. Bake until the meatballs are golden brown on the outside and don't crumble when gently pressed, 25 to 30 minutes.
- To serve, pour the sauce into a shallow serving bowl. Put the hot meatballs on top of the sauce and garnish with parsley.
MUSHROOM "MEAT"BALLS RECIPE BY TASTY
Here's what you need: cooking oil, white mushroom, medium onion, garlic, whole wheat breadcrumbs, quick-cook oats, fresh parsley, grated parmesan cheese, dried oregano, dried rosemary, dried thyme, salt, pepper, cayenne, eggs
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
- Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
- To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
- Add eggs and mix well.
- Cover and refrigerate for at least 2 hours, or overnight.
- Preheat oven to 375°F (190°C).
- When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
Nutrition Facts : Calories 435 calories, Carbohydrate 60 grams, Fat 14 grams, Fiber 6 grams, Protein 18 grams, Sugar 8 grams
MUSHROOM MEATBALLS
My recipe today is a meaty substitute made of mushrooms (it is also vegan and vegetarian), but the end result is as savory and satisfying as a beef meatball!
Provided by Balanced Babe
Categories Vegan Recipes
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Place mushrooms, quinoa, lentils, onion, and garlic in a food processor or blender; pulse until coarsely combined.
- Sprinkle nutritional yeast, almond meal, flax seeds, Worcestershire sauce, sage, oregano, basil, rosemary, thyme, mint, and cayenne pepper into the food processor. Blend until mixture is combined but still slightly choppy.
- Shape mixture into balls and arrange on the baking sheet.
- Bake in the preheated oven until darkened and slightly crispy on the outside but moist on the inside, about 15 minutes.
Nutrition Facts : Calories 301.9 calories, Carbohydrate 39.5 g, Fat 10 g, Fiber 13.4 g, Protein 18.8 g, SaturatedFat 0.7 g, Sodium 42.2 mg, Sugar 4.6 g
VEGETARIAN LENTIL AND MUSHROOM MEATBALLS
Make and share this Vegetarian Lentil and Mushroom Meatballs recipe from Food.com.
Provided by Jean 7
Categories European
Time 1h20m
Yield 16 meatballs, 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine lentils, bay leaf, and vegetable broth/water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. (Don't worry, you want the lentils to be a little undercooked.) Remove from heat, drain and let cool for a few minutes. Discard the bay leaf.
- In a food processor, combine the mushrooms, oats, lentils, parsley and spices (oregano, red pepper flakes, thyme and tarragon). Pulse/blend until the mixture is pretty well pulverized but not mush (see photos).
- In a large skillet over medium heat, warm the olive oil, then add the chopped onion and a pinch of salt. Cook, stirring often, until onions are translucent and turning golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for about 30 seconds. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly.
- Add red wine and soy sauce to skillet. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat and, if you're using a pan that retains heat like cast iron, transfer the mixture to a heat-safe bowl. Season with salt and pepper to taste. Allow the mixture to cool until it is comfortable to handle.
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a small bowl, whisk together two eggs, then thoroughly mix the eggs into the lentil and mushroom mixture. Use your hands to scoop up one small handful of the mixture at a time, shaping it into a golf-ball sized ball (about 1 ½-inch diameter). Place each "meatball" onto the baking sheet, leaving an inch of space around each one (you should end up with 15 or more meatballs). Bake for 35 minutes, or until golden brown.
- Serve with pasta and tomato sauce.
Nutrition Facts : Calories 347.8, Fat 10.5, SaturatedFat 1.9, Cholesterol 93, Sodium 49.2, Carbohydrate 43, Fiber 17, Sugar 3.5, Protein 19.1
More about "lentil mushroom meatballs recipes"
MUSHROOM LENTIL MEATBALLS (VEGETARIAN) - THE NATURAL …
From thenaturalnurturer.com
5/5 (1)Category Main CourseCuisine American, ItalianCalories 249 per serving
- Preheat your oven to 400° F and line a large baking sheet with parchment paper or silicone baking mat.
- Combine ground flax and water in a small bowl. Mix and let sit for 5 minutes to gel before adding to this recipe.
LENTIL MUSHROOM MEATBALLS RECIPE - OH MY VEGGIES
From ohmyveggies.com
5/5 (1)Total Time 1 hr 20 minsCategory Main CourseCalories 92 per serving
- Combine lentils, bay leaf, and water in a small saucepan. Bring to a boil, then simmer over low heat for 10 minutes. (Yes, the lentils will be undercooked--don't cook them for the time indicated on the package!) Remove from heat, drain, and cool slightly. Discard bay leaf.
- Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant (about 30 seconds), stirring constantly. Stir in mushroom-lentil mixture. Cook for about 4 minutes or until browned, stirring constantly.
- Add red wine to skillet and cook until evaporated. Stir in broth, soy sauce, oats, and Italian seasoning. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat. Season with salt and pepper to taste and allow to cool.
LENTIL & MUSHROOM MEATBALLS {VEGAN, HIGH-PROTEIN}
From powerhungry.com
LENTIL MEATBALLS RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
LENTIL MEATBALLS WITH MARINARA - FORKS OVER KNIVES
From forksoverknives.com
MUSHROOM LENTIL MEATBALLS – MUSHROOM COUNCIL
From mushroomcouncil.com
EASY MUSHROOM RED LENTIL MEATBALLS - PLANT-BASED ON …
From plantbasedonabudget.com
EASY LENTIL MEATBALLS (VEGAN + GF) | MINIMALIST BAKER …
From minimalistbaker.com
SWEDISH LENTIL MEATBALLS – LENTILS.ORG - BEST LENTIL …
From lentils.org
LENTIL MUSHROOM WALNUT BALLS WITH CRANBERRY-PEAR SAUCE
From ohsheglows.com
CRAVE-WORTHY VEGAN MEATBALLS - INSPIRED TASTE
From inspiredtaste.net
EASY LENTIL 'MEATBALLS' AND SPAGHETTI - SOMEBODY FEED SEB
From somebodyfeedseb.com
LENTIL MEATBALLS {VEGETARIAN AND GLUTEN FREE} - WELLPLATED.COM
From wellplated.com
HOW TO COOK LENTIL MEATBALLS WITH MUSHROOMS AND GARLIC - RECIPE
From thisnutrition.com
LENTIL AND MUSHROOM MEATBALLS | RECIPE | MUSHROOM MEATBALLS, …
From pinterest.com
LENTIL MUSHROOM MEATBALLS RECIPE | RECIPE | VEGETARIAN DISHES, …
From pinterest.ca
BEST LENTIL-MUSHROOM MEATBALLS RECIPES | FOOD NETWORK CANADA
From pinterest.ca
LENTIL-MUSHROOM MEATBALLS – RECIPES NETWORK
From recipenet.org
MUSHROOM LENTIL MEATBALLS (VEGAN + GLUTEN FREE)
From fromthecomfortofmybowl.com
EASY LENTIL MEATBALLS - RUNNING ON REAL FOOD
From runningonrealfood.com
LENTIL AND MUSHROOM BALLS | RECIPE | KITCHEN STORIES
From kitchenstories.com
VEGETARIAN LENTIL AND MUSHROOM MEATBALLS RECIPE - RECIPES.NET
From recipes.net
VEGAN MEATBALLS WITH LENTILS AND MUSHROOMS - LAZY CAT KITCHEN
From lazycatkitchen.com
VEGAN MUSHROOM LENTIL ITALIAN MEATBALLS - HEAL FARMACY
From healfarmacy.com
LENTIL MUSHROOM VEGETARIAN “MEATBALLS” - WAKE UP TO WAFFLES
From wakeuptowaffles.com
THE BEST BBQ VEGAN LENTIL MEATBALLS (NO MOCK MEATS!)
From veganwithcurves.com
VEGETARIAN BLENDED MUSHROOM & LENTIL MEATBALLS
From mushroomcouncil.com
HEALTHY MUSHROOM & LENTIL VEGAN MEATBALLS - ALPHAFOODIE
From alphafoodie.com
RECIPE: LENTIL MEATBALLS WITH MUSHROOMS STEP BY STEP WITH …
From handy.recipes
SWEDISH LENTIL MEATBALLS — KITCHEN BLISS
From kitchenbliss.ca
QUINOA LENTIL MUSHROOM VEGETARIAN MEATBALLS - FORK AND VEG
From forkandveg.com
MUSHROOM LENTIL SWEDISH MEAT(LESS) BALLS (VEGAN)
From theorganicdietitian.com
QUINOA LENTIL MUSHROOM MEATBALLS | BITES OF WELLNESS
From bitesofwellness.com
VEGAN LENTIL MUSHROOM MEATBALLS - NOSH WITH MICAH
From noshwithmicah.com
LENTIL-MUSHROOM MEATBALLS - EASY RECIPES, TV SHOWS
From foodnetwork.co.uk
LENTIL MEATBALLS RECIPE - MASHED
From mashed.com
LENTIL MEATBALLS WITH MUSHROOM AND COUSCOUS | VEGAN.IO
From vegan.io
LENTIL MUSHROOM WALNUT BALLS - THE VEGAN MEAL PREPPER
From veganmealprepper.com
VEGAN LENTIL MEATBALLS (BEST EASY RECIPE!) - EAT WITH CLARITY
From eatwithclarity.com
LENTIL MEATBALLS (QUICK AND EASY) - SLENDER KITCHEN
From slenderkitchen.com
LENTIL AND MUSHROOM MEATBALLS - SIMPLEMENT FRAIS
From simplementfrais.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love