Vegan Meatballs (+ Spaghetti & Meatballs Recipe)
These meatballs are amazing! The texture is incredibly meaty and the flavour is on point! I love using them for spaghetti and meatballs, meatball subs or even sweet and sour meatballs with rice!
1x 2x 3x Ingredients
¾ cup cooked brown lentils
1 clove garlic, minced
½ onion, diced
1 tbsp olive oil
½ cup almond flour (or other type of nuts, seeds like walnuts or sunflower seeds)
¾ cup gluten
¾ cup vegan beef broth
1 tsp mixed Italian herbs
1 tbsp nooch Pinch salt and pepper
Preheat oven to 400 F.
Cook your lentils and measure out 3/4 cup cooked brown lentils (or if you are using canned lentils, simply measure out 3/4 cup.
In a frying pan, cook onions and garlic in the olive oil for a few minutes until onions start to become translucent.
To a food processor, add cooked onions, garlic, almond flour and lentils. Pulse until it becomes a paste consistency. It doesn’t have to be completely smooth, but it should be like a wet paste.
Add to a bowl along with vital wheat gluten, herbs, nutritional yeast, salt and pepper. Mix with a spoon or your hands until it becomes a crumbly mixture. Add the broth and stir to form a dough.
Use a tablespoon-size scoop and roll the dough into balls. Place on a parchment-lined baking sheet and bake for 20 minutes. Remove form oven, flip and bake another 15 minutes.
For spaghetti and meatballs:
Cook spaghetti according to package directions, drain and set aside. Cook meatballs in marinara sauce in a frying pan and simmer for 10 minutes. Top pasta with the meatballs and sauce. Enjoy!
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