Vegan ‘Meatless’ Lentil Balls

Do you follow Simplywithout blog? Beth is an amazing person, she is one of my best blogsphere mates. We are so much similar, living half way across the globe. When I saw Beth post these meatless ‘meatballs?’ on Instagram, I wanted to make them asap. Here is Beth’s recipe. I have tweaked the recipe to suit the ingredients in my pantry. One of my mates at work is Swedish and his recipe for ‘Real Swedish Meatballs’ is famous-as in every single person who works in our department knows he makes the best. I ran into him at work and I asked him about the ingredients in his recipe. He started with the meats (it was like ‘Beep!’, ‘Beep!’)and explained how his granny would make it with few herbs. I merged the two and made these (of course, without the meat).

I ate the lentil dough in a bowl. It was that tasty. I baked these and OMG, these were hands down the best . DISCLAIMER: I don’t know if I am qualified to write this post. My parents are vegetarians. I have NEVER, EVER had meat in my life. So, I really can’t explain how close it tastes to real meatballs. But hey, this tastes amazing and that’s all that matters. Best of all, this is cruelty-free.

All that takes are only 10 ingredients to make this awesome lentil balls. They are easy to make, you could freeze and reheat them when you want. Add it to pizzas, add it to pastas, top it with some tomato sauce, YUM <3 Top it with some parmesan cheese (will post the recipe soon)

You need:

• Brown lentils-1 cup
• Water-3 cups
• Walnuts-1/2 cup
• Parsely-Grab a handful from a bunch and chop very fine
• Garlic-2 pods (OPTIONAL)
• Red Onion-1/2 cup finely chopped
• Salt-2 tsp
• Ground Pepper-1/2 tsp
• Nutritional yeast-1/4 cup
• Oil-1 tsp
• Corn starch-2 Tbsp (if it get very watery)

Method:

• Bring water to rolling boil, add brown lentils, cover and let it cook until the lentils are soft (I usually soak lentils overnight, it brings more nutrients out of it). Drain, pat them dry with some paper towels. Add to a food processor.
• Preheat oven to 160 deg C.
• In a pan, add oil, heat it and then add walnuts, let it roast. In it goes into the processor.
• In the same pan, now add garlic and onions, saute until they sweat, let it cool down a bit, add to the processor with other ingredients.
• Pulse until it forms a dough. [ I processed mine very fine. It was a bit watery. So I added some corn starch.]

• Shape them as balls. Bake until they start to firm up and brown outside.
• Serve with gluten-free pasta and tomato sauce ( I used rice noodles). Top with some cashew parmesan.

Vegan 'Meatless' Lentil Balls

 

Save Print

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

Amazing Vegan "Meatless' Lentil Balls

Author: Charanya

Recipe type: Vegan, Vegetarian, Dairy-free, Gluten-free, Soy-free, Yeast-free

Cuisine: Swedish

Serves: 15 meatballs

Ingredients

• Brown lentils-1 cup
• Water-3 cups
• Walnuts-1/2 cup
• Parsely- Grab a handful from a bunch and chop very fine
• Garlic-2 pods (OPTIONAL)
• Red Onion-1/2 cup finely chopped
• Salt-2 tsp
• Ground Pepper-1/2 tsp
• Nutritional yeast-1/4 cup
• Oil-1 tsp
• Corn starch-2 Tbsp (if it get very watery)

Instructions

1. Bring water to rolling boil, add brown lentils, cover and let it cook until the lentils are soft (I usually soak lentils overnight, it brings more nutrients out of it). Drain, pat them dry with some paper towels. Add to a food processor.
2. Preheat oven to 160 deg C.
3. In a pan, add oil, heat it and then add walnuts, let it roast. In it goes into the processor.
4. In the same pan, now add garlic and onions, saute until they sweat, let it cool down a bit, add to the processor with other ingredients.
5. Pulse until it forms a dough. [ I processed mine very fine. It was a bit watery. So I added some corn starch.]
6. Shape them as balls. Bake until they start to firm up and brown outside.
7. Serve with gluten-free pasta and tomato sauce ( I used rice noodles). Top with some cashew parmesan.

3.3.3077