Vegan Lentil Meatballs
Warm, spiced, and comforting, these vegan lentil meatballs with ras el hanout are a simple plant-based dinner everyone will love
Equipment
Ingredients
For the lentil meatballs
- 240 g cooked lentils
- 1 large mushroom or 2 small
- 1 onion
- 1 carrot
- 5 garlic cloves
- ½ Zucchini
- 1 leek
- 1 slice wholemeal bread to blend into breadcrumbs
- ½ teaspoon salt
- 1 teaspoon Ra's el hanout spice
- 60g whole corn flour
- 4 tablspoons Aquafaba liquid from the lentils
- 2 tablespoons Olive oil for cooking
For the sauce
- 300 g tomato sauce
- 2 table spoons of water
- 1 table spoons nutritional yeast
Watch me Make it (Video)
Instructions
- Chop the onion, garlic, zucchini, leek, carrot, and mushrooms into tiny pieces.
- Heat a pan with a small amount of oil and gently fry the onion, garlic, leek, carrots, zucchini, and mushrooms for 5 minutes until the carrots and zucchini soften.
- Drain the liquid (aquafaba) from the lentils and set aside.
- Transfer the vegetables to a mixing bowl, then pour in the organic cooked lentils, salt, ras el hanout and mix well.
- Add the slice of bread and the aquafaba to a blender and blend until a smooth, thick paste. Add the paste to the lentils and vegetables. Fold in the flour and give it a final mix to combine all the ingredients.
- Pop the mixture in the fridge for approximately one hour so the mixture forms a dough kind of consistancy.
- Using a medium spoon, scoop out the mixture in your hand and roll it into a golf ball size, place them onto a plate ready to cook.
- Add a little oil to the skillet. Lightly fry them, tossing them occasionally until they are golden brow in n color.
- Add the tomato sauce and water, stir well for a couple of minutes.
- Remove from the heat and serve the meatballs while they are still hot. Enjoy!
Notes & Suggestions
- The meatballs can be made gluten-free by substituting the whole bread for gluten-free bread.
- If the mixture feels too wet, add a little more breadcrumbs or corn flour.
- If it feels too dry, add a small splash of aquafaba or water.
These lentil meatballs can be pan-fried or baked, depending on your preference. - The best way to freeze the meatballs is let the lentil balls cool fully, then place them on a tray in a single layer so they’re not touching. Freeze until firm, then transfer them to a freezer-safe container or bag. This stops them from sticking together and makes it easy to take out only what you need.
Nutrition Profile
Nutrition
Vegan Lentil Meatballs
Serving Size
1 serving (5 balls)
Amount per Serving
Calories
212
% Daily Value*
Fat
6
g
9
%
Carbohydrates
25
g
8
%
Fiber
8
g
33
%
Sugar
4
g
4
%
Protein
11
g
22
%
Vitamin A
4.1
IU
0
%
Vitamin C
12
mg
15
%
Calcium
85
mg
9
%
Iron
3.4
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
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