Italian-Style Lentil & Mushroom (Not)Meatballs
Thanks to Heather Crosby for sharing this vegan gluten-free meatball recipe! Heather says, “Try these (not)meatballs nestled in a sub roll… you can shape them into burgers or sliders, too.”
Recipe from YumUniverse Pantry to Plate © Heather Crosby, 2017. Photographs copyright © Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
Italian-Style Lentil & Mushroom (Not)Meatballs
Ingredients
- 2 tablespoons unrefined coconut oil grapeseed oil, or avocado oil
- 2 cups 260 g diced carrots
- 1 cup 70 g chopped portobello mushrooms
- 1 cup 160 g diced yellow onion
- 2 cups 400 g cooked green, brown, or French green lentils (roughly ¾ cup/140 g dry)
- 2 tablespoons water
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 3 garlic cloves minced
- 2 teaspoons ground psyllium husk
- 2 teaspoons rough-chopped fennel seed
- 1 teaspoon fresh-cracked black pepper
- 1 teaspoon sea salt plus more to taste
- ½ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
Instructions
- In a skillet heated to medium, add 1 tablespoon of the oil and sauté the carrots for 20 minutes, until easily pierced with a fork but firm, not mushy.
- Add the mushrooms and onion and sauté over medium heat for 5 to 10 minutes, until softened and browning a bit. Transfer to a food processor with the remaining ingredients. Pulse together 30 to 35 times, until just broken up and sticky with texture and bits of color intact. Taste—if needed, season with more salt or seasonings. Pulse or stir to incorporate.
- Form 1½-inch (4 cm) meatballs with your hands. Heat a skillet to medium and add the remaining oil. Slow-cook the meatballs, rotating often, for 10 to 15 minutes, until browned on all sides. Serve warm.
Hope you enjoy this easy vegan recipe!
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