Mushroom Lentil Vegan Meatballs
Ingredients
-
1
small
onion
-
3
cloves
garlic
-
2
stalks
celery
-
4
ounces
mushrooms
-
2
tablespoons
fresh herbs
-
1
cup
walnuts, finely chopped
-
1
tablespoon
extra virgin olive oil
-
1
cup
brown or green lentils, dried
-
2
cups
vegetable broth
-
2
tablespoons
soy sauce
-
2
cups
high fiber or whole grain breakfast cereal
-
2
tablespoons
flax seeds, ground
-
¼
teaspoon
black pepper
-
as needed
none
Breadcrumbs
Instructions
- Chop the onion, garlic, celery, mushrooms, and herbs finely using a food processor or by hand.
- Heat olive oil in a pot over medium heat and sauté the chopped vegetables and walnuts for 7 minutes.
- Add lentils, broth, and soy sauce, cover, and cook for about 30 minutes until the lentils are tender.
- Mash the mixture to create a smoother texture and let it cool slightly.
- Crush the fiber cereal and mix it with the cooled lentil mixture, flax seeds, and black pepper. Add breadcrumbs as needed for texture.
- Refrigerate the mixture for about 1 hour to make it easier to handle.
- Preheat the oven to 350°F and prepare baking sheets with non-stick spray.
- Shape the mixture into balls about 1 ½ – 2 inches in diameter and place them on the baking sheets.
- Bake for 30-35 minutes until firm and lightly browned. Serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
212
Total fat
12g
Total carbohydrates
19g
Total protein
9g
Sodium
375mg
Cholesterol
0mg
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