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Easy Vegan Lentil Meatballs
Easy Vegan Lentil Meatballs
"These vegan lentil meatballs are super easy to make and only require a few ingredients. They are served with a delicious homemade tomato sauce and they are hearty and packed with flavour. They are quick to make and they are vegan, vegetarian and can be made gluten-free. I’m a big fan of making my own veggie meatballs or “polpette”. I’ve always had them growing up and they have always been one of my comfort foods. Sometimes recipes for veggie and vegan meatballs can be overly complicated, I didn’t have many ingredients on hand so I decided to make a recipe that didn’t require many ingredients and I came up with these lentil meatballs. They are made using cooked lentils, which makes the whole process so much easier and quicker. There is also no need to use a food processor, you can mash the lentils with a fork and combine them with the rest of the ingredients."
Serves12 meatballs
Preparation Time5 min
Cooking Time30 min
Cooking MethodOven
Ingredients
- 430 grams Cooked lentils
- 3 tablespoons Breadcrumbs
- 2 tablespoons Nutritional yeast
- 1 tablespoon Olive oil
- 1 stick Fresh rosemary
- 1 pinch salt and pepper
- 400 grams Tomato passata/canned tomatoes
- 1 onion, chopped
- 1 small carrot, chopped
- 1 celery, chopped
- 1 tablespoon olive oil
- 1 clove garlic
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If you're not using cooked lentils, you first need to soak them and cook them.
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Preheat the oven to 190C.
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Mash the lentils roughly, leaving some bits intact. Transfer to a bowl, and add breadcrumbs and nutritional yeast. Then add fresh rosemary, salt, pepper and olive oil. Mix everything with a wooden spoon until it reaches a moldable consistency. Then start shaping the lentil balls with your hands.
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Place the meatballs on a baking tray with baking paper and spray with some olive oil. Then bake in the oven for 30 minutes flipping them halfway.
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Serve on their own or with the tomato sauce. Top with some vegan parmesan cheese and more pepper
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Sauté onion, carrot and celery 1 whole garlic clove in some olive oil on low heat until soft. Then add chopped tomatoes or tomato passata, and cook on low heat for 20 minutes. Remove the garlic clove and blend everything.
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