Vegan meatballs
These vegan meatballs are filled with lentils and oats and make for a hearty and delicious plant based meatball.
Servings: 12 meatballs
Ingredients
- 1 tablespoon olive oil
- 1/4 cup onion - diced
- 1/4 cup water
- 1 1/2 cups cooked split red lentils - cook them a little longer so the texture is a little mushy
- 1/2 cup old fashion oats
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 tablespoon dried basil
- 1/4 cup flour or gluten free baking mix - for rolling the "meatballs" into
- olive oil for browning
Instructions
- Preheat oven to 425 F.
- Cook split lentils until they are a little past done. Drain and set aside.
- In a pot add olive oil and onion and cook until onions start to brown.
- Add red lentils, oats, salt, garlic powder, black pepper and basil to the pan with onions and stir together.
- Add all of the ingredients to a blender or food processor along with the water and pulse/blend until all ingredients are fairly smooth and will stick together. Add more water if needed.
- Roll the lentil mixture into about 12 balls and roll in flour or gluten free baking mix.
- Brown the "meatballs" in a pan with olive oil until each side is lightly browned.
- Add "meatballs" to a baking dish and pour spaghetti sauce over the tops of meatballs.
- Bake for 10 minutes.
- Serve and enjoy!