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Vegan Italian Meatballs

Recipe by Steph & Matt Vegan Italian Meatballs | Pasta-based Vegan Recipes (pastabased.com)
These meatballs are delicious. A great option to make for holiday meals as an alternative to serving the non-vegan kind.

Yields4 ServingsRating
Category

Ingredients

 1 cup canned brown/green lentils
 1 tbsp olive oil
 1 cup yellow onion chopped
 4 cloves garlic minced
 ¾ cup cremini mushrooms chopped
 1 flex egg
 ½ cup Italian breadcrumbs vegan
  cup fresh parsley chopped
 ½ tsp salt + pepper (each)

Cooking Instructions

1

Preheat oven to 350F

2

Make a flax egg by mixing 1tbsp ground flaxseed with 2.5 tbsp water in a small bowl. Let sit for 5 minutes to thicken.

3

Chop yellow onion, garlic and cremini mushrooms. Heat 1 tbsp olive oil in a pan on medium heat, sauté until soft. About 5 minutes.

4

Once vegetables are soft add to food processor along with lentils, breadcrumbs, fresh parsley, flax egg, and salt + pepper. Pulse ingredients until combined.

5

Roll each ball between your hands to form golf-ball sized balls. Place evenly spaced on a lightly greased baking sheet.

6

Bake in pre-heated oven for 25-30 minutes. Rotate each ball every 10 minutes. (The longer you leave them in the oven, the crispier the outside will become)

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