Vegan meatballs

vegan meatballs

I am a lazy cook, so these lentil-and-mushroom vegan meatballs were kind of an epic production for me. In the future, I would just buy some frozen vegan meatballs from the grocery store. 

I used this vegetarian meatball recipe from Cookie and Kate, but I substituted psyllium husk for egg to make it vegan. They were great dipped in the vegan cheese fondue and other dipping sauces. We tried them in a broth fondue as well, but they fell apart, so don't do that. They might have held together better with the egg in that case, but sometimes you gotta make hard choices...

I also substituted yellow split peas for the brown lentils because I couldn't find brown lentils at my local grocery store (I live in a small town). You can also order them online. 

This vegan meatball recipe took me about an hour to prepare and 35 minutes to cook, so please plan accordingly. If you already have cooked lentils on hand, it will go faster. For me, that's another reason to buy them premade. 

(Look, I hate to keep calling them "meatballs", but the alternative that comes to mind is "vegan balls", and that sounds so inappropriate.)

What you might need for this recipe:


Vegan meatballs recipe

Ingredients

  • 1 cup dried yellow split peas or brown lentils
  • 1 bay leaf
  • 2 cups vegetable broth or water
  • 8 ounces cremini mushrooms or white mushrooms, sliced
  • 1/2 cup old-fashioned oats, uncooked
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried tarragon
  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 3 to 4 garlic cloves, minced
  • 1/4 cup dry red wine (make sure your wine is vegan if you or your guests have dietary considerations)
  • 1 tablespoon tamari or soy sauce
  • 4 tablespoons psyllium husk
  • salt and pepper to taste

Directions

  1. First, cook the peas/lentils. In a pot over high heat, combine the peas/lentils, the water/broth, and the bay leaf. Bring the water/broth to a boil, then reduce the heat and simmer for about ten minutes. Drain the liquid and remove the bay leaf. 
  2. Preheat the oven to 400°F. Line a baking sheet with parchment paper and place it in the over until you’re ready to bake the meatballs.
  3. Combine the mushrooms, oats, and spices in the food processor. Pulse until the mushrooms are very finely chopped and all the ingredients are thoroughly mixed. 
  4. Heat the oil in a pan over medium heat. Add the onion and cook until translucent. Add the garlic and salt to taste. When the garlic is fragrant, after about thirty seconds of cooking, add the mixture from the food processor and cook until browned, about five minutes.
  5. Add the red wine and tamari/soy sauce to the pan and mix well. Add salt and pepper to taste. Go ahead and taste it! It’s delicious. 
  6. Stir in the psyllium husk. The mixture should be good and sticky now. 
  7. Pull the baking sheet lined with parchment paper out of the oven. Use a soup spoon to measure out a small amount of the mixture and form it into a ball about half the size of a golf ball with your hands. It’s sticky, but keep going! 
  8. Put the ball on the parchment paper and keep going until all the mixture has been used up. 
  9. Bake for about 35 minutes at 400°F. The finished "meatballs" should be a bit hard on the outside, but still soft on the inside. This way, they will stay on the fondue fork even as you dip them into the cheese fondue! 

Other recipes you should try:

Vegan cheese fondue recipe

Dosas on the raclette grill (can be vegan)

Matcha green tea fondue (vegetarian)

Raclette crepes recipes 


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