Vegan Lentil Meatballs
Vegan Lentil Meatballs with Zucchini Pasta and Tomato Sauce
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Savory,100 percent plant-based, flavorful, and perfect atop zucchini noodles aka zoodles. I am sure your non-vegan table guest will dig this dish too.
Servings Prep Time
2 10 min
Cook Time Passive Time
40-50 min 30-40 min
Servings Prep Time
2 10 min
Cook Time Passive Time
40-50 min 30-40 min
Vegan Lentil Meatballs
Vegan Lentil Meatballs with Zucchini Pasta and Tomato Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Savory,100 percent plant-based, flavorful, and perfect atop zucchini noodles aka zoodles. I am sure your non-vegan table guest will dig this dish too.
Servings Prep Time
2 10 min
Cook Time Passive Time
40-50 min 30-40 min
Servings Prep Time
2 10 min
Cook Time Passive Time
40-50 min 30-40 min
Ingredients
For the zucchini pasta
For the lentil meatballs (Makes 6-8 meatballs each)
For the paprika - tomato sauce
Servings:
Units:
Instructions
For the lentil meatballs
  1. Soaking allows the dried beans to absorb water, which shortens cooking time and aids in digestibility. They will nearly triple in size while soaking. Soak most beans in three times their volume of cold water for 6-8 hours before cooking. Cook mung beans until tender (15-30 minutes depending on how long you soaked them). When ready, Allow to cool a bit.
  2. Preheat oven to 400F or 200C.
  3. To make the chia egg, combine chia seeds and water in a small bowl. Stir well and let sit for a few minutes.
  4. Combine all ingredients for the meatballs. Slightly mash until lentils/beans fall apart and are resembling minced meat.
  5. With clean hands, form the lentil mixture into 1-inch balls (you can use a tablespoon to portion) and arrange them, ½ inch apart, on a parchment-lined baking sheet.
  6. Bake for 25 minutes in preheated oven or until nicely browned.
  7. Meanwhile, make tomato sauce and zucchini pasta.
For tomato sauce
  1. In a skillet or pot, heat cooking oil over medium-high heat. Saute onions for 2-3 minutes, then add garlic and bell pepper and cook until softened. Stir regularly.
  2. Add tomatoes, bay leaf, rosemary, and water. Season with salt and pepper to taste. Stir, cover and cook until halved. About 15 minutes. Stir regularly.
  3. Allow to cool and blend until smooth. Adjust seasoning if needed.
For the pasta
  1. In a skillet or wok, heat cooking oil over medium heat. Add spiralized zucchini and cook until softened and heated through.
  2. Serve with tomato sauce and lentil balls.
Recipe Notes
  • Soak beans overnight to reduce the cooking time or cook a bigger batch on prepping day and freeze for later. Click here for more info.
  • CLICK HERE for more info on how to spiralize veggies. Even if you don't have a spiralizer they are fantastic ways to help you create zucchini noodles, aka zoodles. 

Interesting Read(s):

 

Nutrition Facts
Vegan Lentil Meatballs with Zucchini Pasta and Tomato Sauce
Amount Per Serving
Calories 596 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 7g 35%
Polyunsaturated Fat 10g
Monounsaturated Fat 13g
Cholesterol 103mg 34%
Sodium 744mg 31%
Potassium 1827mg 52%
Total Carbohydrates 59g 20%
Dietary Fiber 17g 68%
Sugars 17g
Protein 27g 54%
Vitamin A 114%
Vitamin C 271%
Calcium 31%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

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