Mushroom Lentil Meatballs

Recipe courtesy of Amari from Eat Chic Chicago and Recipe Redux


These vegan mushroom lentil meatballs are perfect for a party appetizer, paired with pasta for a simple dinner or as a meatball sub for a tasty summer lunch.

Serves 6 (4 meatballs/serving)


1/2 cup dried brown or green lentils
1 bay leaf
1 cup vegetable broth
2 Tbsp ground flaxseed
8 oz baby bella or crimini mushroom
1 cup rolled oats
1/2 cup cannellini beans (or other white bean)
1/2 cup parsley
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 Tbsp olive oil
1 small white onion, finely chopped
1/8 tsp salt
1/8 tsp ground pepper
3 garlic cloves, minced
1/4 cup red wine vinegar
1 Tbsp coconut aminos (or tamari or soy sauce)


Preheat oven to 400*F.

In a medium sauce pan, combine lentils, bay leaf, and vegetable broth. Bring to a boil, reduce heat and let simmer for 10-12 minutes or until nearly all the liquid is absorbed. Remove bay leaf and set aside to cool for a few minutes.

In a small bowl, combine ground flaxseed and 1/4 cup warm water. Stir and set aside to gel and form 2 flax eggs.

In a food processor, combine mushrooms, oats, beans, parsley, oregano, red pepper flakes, thyme, and rosemary. Add lentils and flax eggs and pulse until mixture is combined and well chopped.

In empty saucepan, combine olive oil, onions, salt and pepper. Cook on medium-high heat until translucent and beginning to caramelize (about 8-10 minutes). Add garlic and cook for another 1-2 minutes. Add vinegar and coconut aminos and cook until most of the liquid has evaporated.

In a large bowl, combine lentil mixture and onions. Let cool for a few minutes before handling.
Roll mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper. Continue until all mixture is used up. Recipe makes 2 dozen meatballs.

Bake for 25-30 minutes or until meatballs are a deep golden brown and the inside is cooked through.


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