Mushroom Lentil Vegan Meatballs Recipe
By Batch Cooking Club
🔪Prep Time: 15 minutes
👩🍳Cook Time: 65 minutes
Ingredients
¼ cup dried green lentils
1 Tbsp vegan butter or vegetable broth
1 cup sliced cremini mushrooms
¼ onion, chopped
1 garlic cloves, minced
½ tsp oregano
¼ tsp thyme
2 tsp soy sauce, tamari or shoyu
⅓ cup regular or gluten-free breadcrumbs
1 flax egg (1 Tbsp ground flaxseed + 2 ½ Tbsp water)
sea salt, to taste
freshly ground black pepper, to taste
Instructions
1Preheat the oven to 400°F.
2In a medium-sized pot, add the lentils and 1½ cups of water. Bring to a boil, cover and reduce to low heat. Simmer for approximately 25 minutes or until the lentils are softened and cooked through.
3Meanwhile, add the butter (or vegetable broth) and onion to a large skillet over medium-high heat. When the butter has melted, stir in the garlic and mushrooms. Cook for 4 minutes until softened. Stir in the oregano, thyme and soy sauce.
4In a food processor, add the cooked green lentils, mushroom mixture, breadcrumbs and flax egg. Blend on high speed until all ingredients are well combined. Taste and add salt and pepper as needed.
5Roll the mixture into 1-inch balls and place on a baking sheet lined with parchment paper or a silpat mat.
6Bake for 20 to 25 minutes until golden brown.
