These Lentil and Mushroom Meatballs are delicious, easy and quick to make. In this recipe, they are served in a marinara sauce, but you can go for the sauce of your choice. Don’t hesitate to double the meatballs and froze them, so you could use them whenever you want.

This recipe is:

• Vegan.
• Dairy-free.
• Nut-free.
• Ready in 35 minutes.
• High proteins.
• Healthy.
• Could be frozen for up to 3 months.

Alternatives for this recipe

You can use the sauce of your choice. Rosé sauce and vegan alfredo sauce are my favorite choices.

These meatballs are delicious in a burger, wrap or sandwich.

Lentil and Mushroom Meatballs

Course: Meals

Portions

20

servings

Prep time

15

minutes

Cooking time

20

minutes

These Lentil and Mushroom Meatballs are delicious, easy and quick to make. In this recipe, they are served in a marinara sauce, but you can go for the sauce of your choice. Don’t hesitate to double the meatballs and froze them, so you could use them whenever you want.

Ingredients

• 1 onion chopped

• 2 garlic cloves minced

• 227 g mushroom chopped

• 2 cups (500 ml) cooked lentils (green or brown)

• 1/4 cup (30 g) oat flour (or regular flour)

• 1/4 cup (25 g) breadcrumbs

• 1/2 tbsp (7,5 ml) oregano

• 1/2 tbsp (7,5 ml) basil

• 1/2 tsp (2,5 ml) paprika

• Salt and pepper

Instructions

• Preheat the oven to 400ºF (200ºC).
• Heat olive oil in a skillet. Cook the garlic and the onion for 1 to 2 minutes. Add the mushrooms and cook for 5 minutes. Remove from the oven and let it cool down. (Drain if the mushrooms made water.)
• In a food processor, grind the lentils. Put in a bowl and add all the ingredients.
• Shape the meatballs and place them on a baking sheet. Bake for 20 minutes, turning halfway through cooking.
• Serve with the sauce of your choice.

Notes

• Could be frozen
• You could keep in the fridge for 3 to 4 days.