Vegan Meatballs

These vegan meatballs are hearty, flavorful, and perfect for a snack or as a meal. Made with lentils and a blend of spices, they offer a delicious plant-based alternative to traditional meatballs.

Ingredients

• Brown lentils - 150 grams (about 3/4 cup)
• Breadcrumbs (whole wheat) - 50 grams (about 1/2 cup)
• Chopped onion - 50 grams (about 1/2 medium onion)
• Garlic (minced) - 2 cloves
• Fresh parsley (chopped) - 15 grams (about 1/4 cup)
• Soy sauce - 15 ml (1 tablespoon)
• Chili powder - 5 grams (1 teaspoon)
• Cumin powder - 5 grams (1 teaspoon)
• Salt - 3 grams (1/2 teaspoon)
• Black pepper - 1 gram (1/4 teaspoon)
• Olive oil - 15 ml (1 tablespoon) for cooking
• Nutritional yeast - 10 grams (about 1 tablespoon)

Steps

1. Rinse and cook the brown lentils in a pot with 300 ml of water for about 20 minutes until tender. Drain and let cool slightly.
2. In a large mixing bowl, mash the cooked lentils with a fork or potato masher until mostly smooth.
3. Add the breadcrumbs, chopped onion, minced garlic, chopped parsley, soy sauce, chili powder, cumin, salt, black pepper, and nutritional yeast to the lentils. Mix well until all ingredients are combined.
4. Form the mixture into small balls, about 4 cm in diameter, and place them on a plate.
5. Heat olive oil in a skillet over medium heat. Once hot, add the meatballs and cook for about 10-12 minutes, turning occasionally, until they are golden brown on all sides.
6. Remove from the skillet and serve warm with your favorite dipping sauce or as part of a meal.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 38 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• High in plant-based protein from lentils.
• Rich in dietary fiber, promoting digestive health.

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