Vegan Meatballs
Ingredients
-
2
cups
chopped mushrooms
-
1 ½
cups
chopped kale
-
¾
cup
chopped yellow or sweet onion
-
2
cloves
garlic
-
1 ½
cups
precooked lentils
-
1
cup
rolled oats
-
½
cup
almond flour
-
¼
cup
sunflower seeds
-
4
teaspoons
dried oregano
-
2
teaspoons
smoked paprika
-
1
teaspoon
sea salt
-
½
teaspoon
ground black pepper
Instructions
- Preheat the oven to 350°F (180°C).
- Sauté the mushrooms, kale, onion, and garlic in oil or veggie broth until soft and no liquid remains, then set aside to cool.
- Once cooled, pulse the sautéed veggies in a food processor until chopped into small pieces.
- Add lentils, oats, almond flour, sunflower seeds, oregano, smoked paprika, salt, and pepper to the food processor and pulse until crumbly.
- Allow the mixture to set for 5-10 minutes to let the oats soak in some liquid.
- Shape the mixture into 2-inch balls and place them on a parchment-lined cookie sheet.
- Bake for 25 minutes, flip the meatballs, and bake for an additional 10 minutes or until browned.
- Allow to cool slightly before serving.
Nutrition Facts (estimated)
Servings
4
Calories
381
Total fat
14g
Total carbohydrates
51g
Total protein
20g
Sodium
546mg
Cholesterol
0mg
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