Red Meat Allergy Friendly Vegan Lentil-Walnut Meatballs
Total time55 min
Prep time20 min
Cook time25 min
4.5(19)
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the meatballs
- 1 cup cooked green or brown lentils (from about ½ cup dry), cooled
- ¾ cup raw walnuts
- ½ cup old-fashioned rolled oats
- 2 tbsp olive oil, divided
- ½ cup yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp nutritional yeast
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 cups marinara sauce
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
- 2
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
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