Super easy to make and totally plant-based, these vegan meatballs are a delicious compliment to any of your favorite Italian pasta recipes.
Ingredients
2 cup
Green lentils, canned
2 tbsp
Quick oats
1 medium
Yellow onion
(finely diced))
1 tbsp
Parsley, fresh
(Fresh; save 1; chopped parsley for garnishing)))
1 tsp
Tomato paste, canned
1 tsp
Paprika, smoked
1 tsp
Ginger, ground
1 tsp
Salt
1 tsp
Garlic powder
1 tsp
Dijon mustard
2 tbsp
Nutritional yeast
2 tbsp
Almond milk, unsweetened
1 tbsp
Lemon
(Juice (freshly squeezed))
Instructions
Add all the ingredients into a large bowl and use a fork to mash the lentils and mix everything together (you can also use a food processor, making sure to not over-process the ingredients – just pulse 3 or 4 times) to obtain a sticky and textured mixture.
Use your hand to shape the mixture into small balls and line them on a plate.
Bake at 350 degrees F. for 20-30 minutes until crispy and golden.
Transfer into a bowl and garnish with fresh parsley.
Serve as they are or with your favorite pasta and sauce.
