Ingredients
1/2 cup dried lentils
1 cup water
8 oz. mushrooms of choice
2 cloves garlic, minced
2 Tbsp balsamic vinegar
1/2 cup water or vegetable broth
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce
1 tsp oregano
1/2 cup chickpea flour (see note)
Olive oil
Salt and pepper to taste
Instructions
- In a small saucepan, combine the lentils and 1 cup of water. Bring to a boil and simmer on low heat for about 8-10 minutes, leaving the lentils slightly underdone.
- While the lentils are cooking, finely chop the mushrooms and garlic.
- Heat a few tablespoons of olive oil in a skillet or sauce pan. Next, add the mushrooms and garlic, stirring over medium heat for about 3 minutes.
- Add to the mushrooms the balsamic vinegar, soy sauce, Worcestershire, and oregano. Salt and pepper to taste. Cook for about 5 minutes.
- Next, add the lentils to the mushroom mixture with 1/2 cup of water or vegetable broth. Cook until the lentils have softened, stirring often. Make sure to leave a bit of liquid in the pan.
- Remove the pan from the heat and stir in chickpea flour. Cool the mixture until safe to touch.
- Preheat the oven to 350 °F.
- Line a baking sheet with unbleached parchment and form meatballs that are about 1-2 inches in diameter. Spray or brush olive oil over the top. Alternatively, line a muffin tin and add the meatballs. This method helps to hold the shape better.
- Bake until the top is browned. Serve over pasta or as an appetizer!
* Lentils are high in plant-based protein, making them an excellent option for vegans and vegetarians. The fiber and protein in lentil and mushroom meatballs may help slow the absorption of sugar and regulate blood sugar levels.
* Versatile and convenient, these vegan meatballs can be made in advance, frozen, and used in a variety of dishes.
* To substitute chickpea flour, use oat flour. A quick and easy way to make this is by pulsing oats in a food processor or blender. Other types of flour or breadcrumbs may work. However, depending on their absorption, adjust the amount of water in the recipe.