This vegan take on classic Italian meatballs is a perfect meal for fall! Paired with spaghetti squash, they a nice, hearty meal. The flavor in these meatballs is so great, you’ll be happy that you chose to make your meal cruelty-free. Shout out to mamaeatsplants.com for the awesome recipe!
This recipe is perfect for fall! It's warm and hearty, and makes great use of that fall spaghetti squash. The flavor is so great, you'll be happy that you chose to make your meatballs cruelty free!
3-4TbspAvocado, Olive, or Grapeseed oil
1CupGreen or brown lentils
1JarMarinara sauce (or homemade, if you like)
1/2CupGF Oatsblended into flour
3TbspAquafaba (or flax egg/chia egg)
1TbspCoconut Aminos or Tamari sauce
Rinse and drain lentils. Put aside.
In a saucepan, caramelize onions and garlic with 2 TBSP olive oil until lightly brown and translucent.
Add lentils, pinch of salt, water to saucepan and bring to a boil. Then reduce heat and let simmer for 30-35 minutes. Should be mid-soft with chew. Add more water if you need or drain a bit out if it’s ready with too much water.
At the same time the lentils are simmering, process oats into flour using what you have (I used a magic bullet). In a large mixing bowl, put aquafaba (or chia seeds) at bottom of bowl.
Add oat flour and the rest of the ingredients besides parsley and salt.
When the lentils are done, put with the rest of the ingredients in the bowl. Mash with fork or masher until lentils are broken up and it’s sticky enough to be rolled into balls. Add parsley and toss in enough to combine.
On skillet (cast iron preferably) add grapeseed oil (or another high heat oil) and then add the lentil meat balls and grill all sides of each ball until nice and crispy brown on all sides.
Heat up your marinara sauce in a sauce pan.
Put your base at the bottom of your bowl, then load it up with your lentil meatballs then top with marinara sauce!