Nutrition >> Vegan mushroom and lentil meatballs

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Vegan Mushroom and Lentil Meatballs

Dinner
  • VG | GF
  • Serves 4
Vegan Mushroom and Lentil Meatballs
  • 260 kcals/serving
  • 16g Protein
  • 3g Fat
  • 56g Carb
Vegan Mushroom and Lentil Meatballs
Vegan Mushroom and Lentil Meatballs
Dinner
  • 260kcal
  • 16g Protein
  • 3g Fat
  • 56g Carb

Vegan Mushroom and Lentil Meatballs

  • VG | GF
  • Serves 4

Ingredients

240g green lentils, cooked

200g chestnut mushrooms, finely chopped

1 onion, finely chopped

2 garlic cloves, minced

60g oats (gluten-free if needed)

30ml tomato purée

15ml soy sauce

5ml balsamic vinegar

5ml Worcestershire sauce (vegan if needed)

2.5ml smoked paprika

Salt and pepper to taste

Fresh herbs, chopped for garnish

Cooked spaghetti for serving

Method

Step 1

Preheat the oven to 180°C (350°F).

Step 2

In a food processor, pulse cooked lentils until mashed but still chunky.

Step 3

In a large bowl, mix together mashed lentils, chopped mushrooms, onion, garlic, oats, tomato purée, soy sauce, balsamic vinegar, Worcestershire sauce, smoked paprika, salt, and pepper.

Step 4

Form mixture into small meatballs and place on a baking tray lined with parchment paper.

Step 5

Bake for 20-25 minutes until golden and firm.

Step 6

Serve over cooked spaghetti.

Step 7

Garnish with fresh herbs.