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Vegan Lentil Meatballs

Vegan Lentil Meatballs

Total Time: 1 Hour | Prep Time: 10 Minutes | Cook Time: 50 Minutes | Servings: 4

28oz of tomato puree
1 clove of garlic
1 shallot
1 tsp of fresh oregano
1 cup of dried green lentils
2 tbsps of cornstarch
1/4 cup of nutritional yeast
1 tsp of xanthan gum
1/3 cup of reduced sodium soy sauce

1. Dice garlic and slice shallot. Add to a small sauce pan along with tomato puree and fresh oregano. Cover and boil for 20 minutes. Remove from heat and set aside.

2. Rinse lentils and add to a small pot. Cover with water and boil for 20 minutes, or until no excess water remains. Strain and let cool.

3 Add cooled lentils, cornstarch, nutritional yeast, xanthan gum and soy sauce to a blender. Puree until smooth.

4. Heat a frying pan to medium heat and drizzle with a small amount of oil. Form 6 lentil meatballs and add to pan. Cook for approximately 2-3 minutes per side, and flip to make sure outside is evenly browned. Repeat until all lentil mixture is cooked. Mixture should yield 12 lentil meat balls.

5. When ready to serve, top lentil meatballs with tomato sauce and enjoy!


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