budgetbytes
Vegan Meatballs
These Vegan Meatballs are made with lentils, mushrooms, walnuts, and sun-dried tomatoes for a cozy, totally plant-based, meatless dinner!
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 25 min🔥 Cook: 35 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●food processor
- ●baking sheet
📝 Preparation Steps
1
Preheat
2
Gather ingredients and preheat oven to 375℉. If your lentils aren't already cooked, see the recipe card notes below for instructions on how to cook lentils.
3
Toast
4
In a dry sauté pan, toast fennel seeds and walnut pieces until fragrant over medium-low heat, stirring often to avoid burning. Do this for around ⏱️ 4 minutes. You’ll be able to smell the fennel and a warm smell from the walnuts lightly toasting. Remove from the pan and set aside.
fennel seeds ($0.30)1 tsp
5
Caramelize
6
Meanwhile, thinly slice half an onion (or dice it if that’s easier for you) and add to the same pan with 1 Tbsp sun-dried oil (or olive oil). Turn the heat up to medium. Stir the onions occasionally; we want them to caramelize, not burn!
7
Stir
8
Make the “flax egg” by combining the ground flax and water. Stir well and let it sit while you continue with the recipe.
ground flax (see note, $0.13)2 Tbspwater ($0.00)6 Tbsp
9
Chop
10
Clean and quarter mushrooms, chop garlic, and sun-dried tomatoes.
11
Season
12
Add mushrooms, garlic, salt, pepper, and chili flakes to the sauté pan.
salt ($0.02)1 tsp
13
Saute
14
Stir and cook until the mushroom onion mixture is browned and all of the mushrooms have softened, about ⏱️ 5 minutes. Once cooked, remove from the heat and allow them to cool.
15
Process
16
To a food processor, add the cooked lentils, toasted walnuts and fennel seeds, flax egg, soy sauce, Italian seasoning, sun-dried tomatoes, mushroom and onion mixture, and half the breadcrumbs.
cooked lentils ($0.40****)2 cupsfennel seeds ($0.30)1 tspground flax (see note, $0.13)2 Tbspsoy sauce ($0.15)1 TbspItalian seasoning ($0.10)1 Tbsp
17
Pulse until a sticky, thick mixture forms. It’s ok if you still see some whole lentils.
18
Scoop 1 Tbsp of the lentil meatball mixture out at a time and lightly roll it in the remaining breadcrumbs.
19
Bake
20
Arrange the veggie meatballs on lined cookie sheets and give them a spray with cooking oil to help toast up the breadcrumbs nicely! Bake for ⏱️ 20-25 minutes, gently shaking the baking sheet about halfway through. Garnish with fresh parsley and serve!
fresh parsley (minced, $0.11)1 Tbsp
Nutrition Facts
calories
145 kcal
fat Content
4 g
serving Size
1 serving (4 meatballs)
fiber Content
6 g
sodium Content
480 mg
protein Content
8 g
carbohydrate Content
21 g
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