Vegan Lentil Meatballs

PREP TIME 10 minutes

COOK TIME 25 minutes

TOTAL TIME 35 minutes

Made from scratch Vegan Lentil Meatballs made from healthy, plant based ingredients without too much prep needed!

Ingredients

• 1 tablespoon olive oil (15 ml)
• 1 cup white onion, diced (125 g or 1/2 a large onion)
• 3 cloves garlic, minced (1 heaping tablespoon)
• 1 flax egg
• 1 cup cooked green lentils (150 g)
• 1 tablespoon Italian seasoning
• ½ teaspoon salt + pepper, each
• 1 teaspoon red wine vinegar
• 2 teaspoons gluten free soy sauce/tamari
• ¼ cup nutritional yeast
• 1 cup ground almonds (100 g)
• 2 cups marinara sauce for serving

Instructions

1. Preheat oven to 400°F/200°C. Line a large baking sheet with baking paper and set aside. 
2. Add 1 teaspoon olive oil to a large skillet over a medium heat. Once warm add the diced onion and saute about 5 minutes to soften. Add the garlic and cook an additional minute until fragrant. Remove from heat.
3. Add the onions and garlic to a food processor along with the remaining ingredients. Pulse until a slightly sticky dough forms. Make sure you don’t over process the mixture or it will be more difficult to roll and shape into balls.
4. Scoop out the mixture, 1 heaping tablespoon at a time and roll into little balls. Place on your lined baking sheet, leaving about 1 inch space in between each ball. You should end up with about 18-20 balls. 
5. Place in the middle of the oven and bake 25 minutes. Halfway through the cook-time take the lentil balls out and flip.
6. Once done, let the balls cool for a few minutes and then mix into a warmed marinara sauce and serve.

Notes

How to Make a Flax Egg:

1. Mix the 1 tablespoons ground flax with 2 1/2 tablespoons water. Stir and set aside about 10 minutes until the mixture thickens up and then you’re ready to use it. Once ready, use it as you would a regular egg.