Lentil Meatballs (Vegan, Gluten-Free)
Serves 230 mins prep40 mins cook
These flavorful Lentil Meatballs (Vegan, Gluten-Free) are smothered in a creamy cashew gravy will surely be a big hit at your dinner table especially during the holidays!
0 servings
What you need
tbsp olive oil
cup red onion
tsp parsley
tsp dried thyme
tsp paprika
cup lentil
cup vegetable broth
cup walnut
tbsp oat flour
tbsp flax seed
tbsp nutritional yeast
tsp soy sauce
tsp salt
cup cashew
tsp onion powder
tbsp arrowroot flour
pinch cayenne
Instructions
Heat oil in a saucepan over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, thyme, parsley, paprika, and lentils to coat. Add water and bring to boil over medium heat. Reduce heat to simmer and cover the pot. Cook until lentils are tender and water has completely evaporated about 30 minutes. (Make sure lentils are dry and not soggy) Transfer lentil mixture to a large bowl and set aside. Using a food processor, process/pulse walnuts until finely chopped. Stir walnuts into lentils along with the *oat flour, flaxseeds, yeast flakes, Bragg's Liquid Aminos and salt. Preheat oven 400 degrees F. Prepare baking sheet with lightly greased parchment paper. Scoop mixture, using about 1-2 tablespoons. Form into balls and placing them on prepared sheets in a single layer until mixture is all gone. Bake for 30 minutes or until brown and crispy on the outside. Combine cashews, water, yeast flakes, onion powder, garlic, arrowroot, Bragg's Liquid Aminos in a high-speed blender and process until smooth. Pour sauce into a saucepan and add thyme, Italian seasonings, paprika. Heat on medium-high, stirring constantly with a wire whisk until sauce thickens. Place meat balls in serving plate. Pour gravy on top and garnish with chopped parsley.View original recipe