Vegan & Gluten Free Lentil Meatballs

Vegan & Gluten Free Lentil Meatballs

I made this Lentil Meatball recipe today and I was very pleased with the results, I was looking for an easy lentil meatballs recipe that would be packed with flavor yet fancy enough to be served even at the holiday table and enjoyed by everyone including meat-eaters.  They actually remind me of Swedish meatballs.

I knew I found a winner vegan meatballs when I serve them and my husband couldn't stop saying how much he loves them and that they are definitely a keeper! They remind me of Swedish Meatballs, the kind you find at Ikea.

I love making vegan meatballs because they can easily feed a crowd, they are perfect for potlucks, and you can easily estimate the number of people you will be serving and make the right amount for them. My Vegan Tofu Meatball recipe is also a huge hit!

Vegan & Gluten Free Lentil Meatballs

THE RECIPE

Ingredients:

Lentil Meatballs:
  • 1 tablespoon olive oil
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1/2 cup dried lentils
  • 2 cups water or vegetable broth
  • 1 cup walnuts, finely chopped
  • 2 tablespoons oatflour
  • 2 tablespoons ground flax seeds
  • 2 tablespoons nutritional yeast flakes
  • 2 teaspoons Bragg's liquid aminos
  • 1/2 teaspoon salt
Creamy Cashew Gravy:
  • 1/2 cup cashews, soaked for 1 hour then drained
  • 2 cups water
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon onion powder
  • 1 clove garlic, chopped
  • 1 tablespoon arrowroot powder, or cornstarch
  • 3 tablespoons Bragg's liquid aminos
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Italian seasoning
  • Pinch of Cayenne pepper
Instructions:
  1. Heat oil in a saucepan over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, thyme, parsley, paprika, and lentils to coat.
  2. Add water and bring to boil over medium heat. Reduce heat to simmer and cover the pot. Cook until lentils are tender and water has completely evaporated about 30 minutes. (Make sure lentils are dry and not soggy)
  3. Transfer lentil mixture to a large bowl and set aside. Using a food processor, process/pulse walnuts until finely chopped. Stir walnuts into lentils along with the *oat flour, flaxseeds, yeast flakes, Bragg's Liquid Aminos and salt.
  4. Preheat oven 400 degrees F. Prepare baking sheet with lightly greased parchment paper.
  5. Scoop mixture, using about 1-2 tablespoons. Form into balls and placing them on prepared sheets in a single layer until mixture is all gone. Bake for 30 minutes or until brown and crispy on the outside.
To Prepare Cashew Gravy:
  1. Combine cashews, water, yeast flakes, onion powder, garlic, arrowroot, Bragg's Liquid Aminos in a high-speed blender and process until smooth.
  2.  Pour sauce into a saucepan and add thyme, Italian seasonings, paprika. Heat on medium-high, stirring constantly with a wire whisk until sauce thickens.
  3. Place meat balls in serving plate. Pour gravy on top and garnish with chopped parsley.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel