Vegan Italian Meatballs Recipes
VEGAN ITALIAN MEATBALLS
Vegan Meatballs, Italian-style, made with savory mushrooms and bulky lentils. Baked or fried until crispy on the outside. A classic Italian plant-based dinner.
Provided by Pasta-based
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- To cook dry lentils (skip this step if using canned lentils): Cook 1/2 cup (54 g) dry lentils on stovetop, using 1 1/2 cups (375 ml) water. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. About 15-20 minutes. Drain if needed and measure out 1 cup (192 g) cooked lentils for the recipe.
- *Make a flax egg by mixing together 1 tablespoon ground flaxseed with 2.5 tablespoons water in a small bowl. Let sit for 5 minutes to thicken.
- Meanwhile, chop yellow onion, garlic and cremini mushrooms. Heat 1 tablespoon olive oil in a skillet on medium heat, add chopped veggies to pan and sauté until soft. About 5 minutes.
- Once vegetables are soft and lentils are cooked, add to food processor along with breadcrumbs, fresh parsley, flax egg, and salt + pepper. Pulse ingredients until combined. Use a spatula to scrape down sides as needed. You'll want the mixture to be well-combined, very mushy and sticky.
Nutrition Facts : ServingSize 1 ball, Calories 121 kcal, Carbohydrate 9.8 g, Protein 3.4 g, Fat 7.9 g, SaturatedFat 1.1 g, Sodium 28 mg, Fiber 1.7 g, Sugar 2.8 g
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