Vegan Lentil Meatballs – This is a lovely recipe made with green lentils, oats and almond flour. So delicious and high in protein, these are very healthy and completely plant based. Serve with your favourite sauce for a quick and simple weeknight dinner
These Lentil Meatballs are a great addition to any healthy meal plan and are tasty enough for vegetarians and non-vegetarians alike to enjoy.
Made with cooked green lentil, gluten free oats and other plant-based ingredients, these are pack a ton of healthful nutrients and benefits.
I cook my lentils but canned will work just as well. Add all the ingredients into the food processor to get a ground meat-like consistency. Bake in the oven until crispy and slightly browned and then drench with luscious sauces and gravies.
These easy vegan lentil meatballs hold their shape and don’t fall apart when you stick your fork into them. I served them in a marinara sauce but you can use virtually any sauce and make them shine.
| Servings |
|
- 2 Cups Green lentils cooked (Approx 1 cup dry)
- 1/2 Cup Rolled oats
- 1/2 Cup Almond flour
- 1/2 Cup Onions chopped
- 2 Cloves Garlic minced
- 1/2 Teaspoon salt
- 1/2 Teaspoon Chilli Flakes
- 1 Tablespoon Oregano
- 2 Cups Marinara Sauce or tomato puree
Ingredients
|
|
- Rinse the lentils thoroughly with water, using several rinses. Drain. Place a medium size saucepan on medium heat and add 1 cup of dry lentils with 2 cups water. Bring to a rapid boil over medium high, then reduce the heat to a very low simmer and cover. Cook on simmer for 20 to 30 minutes or until the lentils are tender. The lentils should not dry out but if all the water is absorbed before the lentils are tender, add more water and continue to cook. When tender, drain off any excess liquid and set aside.
- Place the oats in a food processor and pulse a few times to begin breaking up the oats. Add the cooked lentils, almond flour, onion, garlic, salt, chilli and oregano. Pulse a few more times until the mixture is combined but the lentils still have texture. If you can’t form a ball with the mixture then add a little water if it is too dry and some rolled oats if it's too wet. The right consistency will allow you to form a ball that holds it’s shape. Place this mixture in the fridge for several hours.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Scoop the lentil mixture onto the parchment paper and roll into balls. Spritz the tops with nonstick spray. Cook for 10 minutes, turn and spritz again with nonstick spray, and bake for an additional 8 to 10 minutes until the balls are browned and lightly crisp. Remove from oven at set aside.
- Place a large, flat frying pan on medium heat and add the marinara sauce and bring to boil. Add the lentil balls and bring to simmer. Cook until the lentil balls are infused with the sauce.
- Serve hot over rice or with flatbread. I served them over lettuce for a light refreshing meal.
Recent Comments