Vegan Lentil Balls

So after about 10 or so months of cooking vegan food and following other people’s recipes online. I have recently started experimenting with my own.
Tonight I really fancied “meatballs” although, without the meat!!

Lentils are a great meat replacement and a great source of protein and iron, so I decided to incorporate them into this dish. I also made a bolognese sauce for the meatballs. Consuming vitamin c alongside plantbased iron optimises the amount of iron your body is able to absorb so I always make sure to pair theses foods in my cooking to ensure I’m getting sufficient iron.

I’m really happy with how they turned out so I have decided to share exactly how I made them, and hope you enjoy them as much as my toddler and I have.

Lentil balls

Ingredients

1 cup of brown lentils
1 red onion
3 garlic cloves
1 tbs olive oil
50g mushrooms
1tbs Tamari or soy sauce (opt)
2 tbs ground flax
4 tbs water
3 tbs panko bread crumbs or gf option
3tbs plain flour (or gf)
1tsp cumin
1tsp paprika
1 tsp marjoram
1 tsp oregano
1 tsp basil
1tsp Himalayan pink salt
1/2 tsp pepper

Cook time: 25 mins                     Serves: 2

Instructions

1. Pre soak lentils in 2 cups of water for at least 2 hours. For best results and shorter cooking time soak overnight. Rinse once soaked. Cook for 10 mins, drain.
2. Chop onion and garlic. Fry in olive oil for 1 min.
3. Add herbs cook for further 2-3 mins until onions are see through
4. Add soaked lentils, mushrooms, cumin, paprika, cooked onion, garlic and herbs, salt and pepper to a food processor. Blend until everything is combined.
5. Add mixture from food processor to a bowl.
6. Make “flax” egg in a bowl. 2tbs of flax and 4tbs water, mix well and let set for 1 min.
7. Add flax egg to mixture, along with breadcrumbs and flour and mix well.
8. Use your hands to form balls with the mixture, and shallow fry on a medium heat turning frequently for up to 15-20mins.

Bolognese sauce

Prep time: 5 mins Cook time: 15 mins

1 onion
3 cloves garlic
1 tomato
1 Tbs Olive oil
1 vegan stock cube
100ml water
1 tsp oregano
1 tsp marjoram
1 tsp basil
1 carton of chopped tomatoes
70g mushrooms (chopped)
1-2tsp plain flour or gf (for thickening)

1. Chop onion, garlic and tomato and fry in Olive oil for 3 mins stirring frequently.
2. Add herbs, mushroom and cook for further 3 mins.
3. Add chopped tomatoes, stock cube and water.
4. Cook on a medium heat for 10-15 mins stirring in flour to thicken sauce.

Can be stored in an air tight container for up to 3 days. Suitable for freezing up to 6 months.

Cook the bolognese sauce alongside the Lentil balls then combine them when they are both cooked, can continue to cook together for 5 or so mins to let balls absorb sauce. I sprinkled nutritional yeast on top for extra tastiness (nooch feind) and for the added b12, every Vegan must have this in their cupboard!

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