Vegan Mushroom Meatballs
Ingredients:
- 2 cups mushrooms, finely chopped
- 1 cup cooked lentils (brown or green)
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup ground flaxseed + 3/4 cup water (flax egg)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons soy sauce or tamari
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Olive oil (for cooking)
For the dipping sauce:
- 1 cup marinara or your favorite tomato sauce
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Make the flax egg: Mix ground flaxseed with water in a small bowl and set aside for 10 minutes until it thickens.
- Prepare the mushrooms: Sauté chopped mushrooms and onions in a little olive oil over medium heat until softened and browned, about 8 minutes. Add minced garlic in the last minute.
- Combine ingredients: In a large bowl, mash the cooked lentils slightly. Add the cooked mushroom mixture, flax egg, breadcrumbs, parsley, soy sauce, tomato paste, smoked paprika, oregano, salt, and pepper. Mix everything thoroughly. The mixture should hold together when pressed; if it’s too wet, add more breadcrumbs.
- Form meatballs: Using your hands, shape the mixture into small balls (about 1 to 1.5 inches in diameter) and place them on the prepared baking sheet.
- Bake: Bake for 20-25 minutes, turning halfway through, until golden brown and firm.
- Serve: Warm up the marinara sauce and serve the meatballs with a side of sauce for dipping or drizzle the sauce over them.
Tips:
- These meatballs are great as a snack, appetizer, or served over pasta or in a sub sandwich.
- You can freeze them after baking for easy future meals.
- For extra flavor, try adding nutritional yeast or vegan parmesan to the mixture.
