Meatless meatballs that are vegan and gluten free. These delicious homemade meatballs are perfect for pasta or in sandwich.
I love meatballs. Since I stop eating meat 3 years back, I haven't found a yummy substitute for these tasty balls, until now. I have created a super delicious and tasty recipe for meatless meatballs, that are made from mushrooms, soya mince and brown lentils.
Of Course the texture of these meatless meatballs will not be the same as meat meatballs, but the taste and moistness of the meatballs makeup for the texture.
I shared these meatless meatballs with my family and they absolutely loved them. If you have been looking for a meatless Monday meal, this recipe will not disappoint. Why wait till Monday, when you can make this recipe today.
Preparation time: 20 minutes
Cooking time: 30 minutes
250g mushrooms, finely chopped
½ cup/ 125ml soya mince, hydrated
1 cup/250ml brown lentils, cooked
½ onion, finely chopped
1t/5ml mixed herbs
½ t/ 2.5ml smoked paprika
2 garlic cloves, minced
1T/ 15ml tomato puree
1T/ 15ml mustard sauce
½ cup/ 125ml oats flour
1t/ 5ml vegan “meat” spice
Salt and pepper to taste
1T/ 15ml nutritional yeast
1T/15 ml olive oil
1 flax egg (1T/15ml ground flax seeds and 3 T/ 45ml water)
1. In a large mixing bowl, mix together mushroom, soya mince, lentils, onion, herbs, paprika, garlic as well as tomato puree, mustard, flour, spices, nutritional yeast oil and flax egg. Use your hand to mash the lentils into the other ingredients, to from a thick chunky mash mixture.
2. Refrigerate the mixture for 1 hour or overnight, before rolling into “meatballs”, the size of golf balls. Place the balls on a lined baking tray and bake for 25-30 minutes at 200°C. Turn the meatballs half way.
3. Serve the meat balls hot over whole wheat pasta and top with homemade tomato pasta sauce.
How to make a flax egg? Mix together 1T/ 15 ml ground flaxseeds and 3T/ 45ml water in a small bowl. Leave to for 5 minutes until thick and pasty.
NUTRITION per Serving
calories 179 | cabs 25g | fat 5g | protein 10g