These no-meat balls are incredibly delicious, rich in plant-based protein from lentils, meaty in texture, and are coated in a simple creamy vegan gravy.
Ingredients
1/2 cup
Brown lentils, raw
(green or brown)
1 1/2 cup
Water
1 tbsp
Olive Oil, Extra Virgin
(plus more for brushing)
1 medium
Yellow onion
(diced)
4 clove(s)
Garlic
(minced)
1 cup pieces
White mushrooms
(roughly chopped)
2 tsp
Cumin
3/4 cup
Rolled oats, dry
(gluten-free if needed)
3 tbsp
Parsley, fresh
(chopped)
2 tbsp
Soy sauce, low sodium
(or tamari if gluten-free)
1/4 tsp
Salt
(to taste)
1/2 tsp
Black pepper
(to taste)
1 cup
Vegetable stock/broth, low sodium
1 can (13.5oz)
Coconut milk, reduced fat
(or other non-dairy milk)
2 tbsp
Soy sauce, low sodium
(or tamari if gluten-free)
1 tsp
Dijon mustard
1 tsp
Garlic powder
1 tsp
Onion powder
(tsp)
1 dash
Salt and pepper
(to taste)
1 tbsp
Cornstarch
(or arrowroot flour)
2 tbsp
Water
Instructions
Add lentils and water to a pot and cook for 20 minutes, or according to the package instructions.
Meanwhile, heat the oil in a pan and sauté the onion for 3 minutes, until translucent. Add the garlic and sauté for another minute, until fragrant. Then add the chopped mushrooms and cumin and continue sautéing for about 3 minutes, or until the mushrooms are tender
Place the oats in a blender or food processor and process them into flour. Then add in the cooked lentils, sautéed onions, garlic, mushrooms, parsley, soy sauce, salt, and pepper. Pulse until combined, but not puréed, leaving a little texture. Taste and adjust salt and pepper if needed.
Set the mixture aside for 10 minutes (or refrigerate overnight if you want to continue the next day).
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Form the mixture into balls with wet hands and place them on the prepared baking sheet. Brush or spray the balls with a little oil and bake for 25-30 minutes, turning them halfway through.
While the "meat" balls are baking, prepare the gravy. Add the vegetable stock, coconut milk, soy sauce, Dijon mustard, garlic powder, onion powder to a pot or saucepan and bring to a boil
In a small bowl, whisk together the cornstarch and water until the cornstarch dissolves. Then, whisk it into the gravy and bring it to a boil again, stirring constantly. Simmer for a few minutes, until the gravy is thick and creamy.
Place the vegan meatballs in the gravy and serve over pasta, spaetzle, or mashed potatoes!
