If you're looking for hearty yet plant-based dish? Try these Vegan Lentil Meatballs!
I'm not exactly proud to admit this, but ever since I moved in with my boyfriend in August, I've been eating quite a bit more processed vegan foods. Don't get me wrong: I think meat analogues and frozen dinners have a place in the vegan paradigm, and I'm not scared to consume them as I once was. But on the whole, where my day-to-day meals are concerned, I really do feel my best eating unprocessed plant foods.
Whenever we want pasta (which, in the winter, is always), we always buy the Whole Foods 365 meatballs. They're yummy in a gluten-y way but not exactly great for you. This weekend, upon running out of said meatballs, I decided to try my hand at something homemade. These easy lentil meatballs were the result.
In addition to being unprocessed, these easy vegan lentil meatballs are packed with nutrients. Millet contains easily assimilated amino acids (a.k.a. protein builders) and is also a good source of vitamin B1. Lentils, as we all know, are also a great source of plant-based protein and may contain up to 18g of protein per cup (cooked) depending on the variety of lentil. Indeed, these meatballs will keep you satiated!
YIELDS
6-8 large meatballs
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup lentils, cooked
- 1 cup millet, cooked
- 1/3 cup sun-dried tomatoes (dried or oil-packed), chopped
- 4-5 leaves fresh basil
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 2 tablespoons olive oil, divided
Directions
1. In a food processor, add lentils, millet, and sun-dried tomatoes and pulse until well combined. Add remaining ingredients except the olive oil and pulse until the mixture is well incorporated and beginning to stick together. Finally, with the food processor running, drizzle in one tablespoon of the olive oil. Pinch mixture with two fingers to ensure it sticks together easily. If it doesn't, add another half tablespoon of olive oil.
2. Heat remaining olive oil in a large skillet over medium heat. Roll meatball mixture into balls (I did two tablespoons per ball; for smaller meatballs, use one) and place on heated skillet. Repeat until all meatballs are rolled out. Sauté until browning and fragrant--about 5 minutes.
3. Serve with your choice of pasta and sauce. You can use leftovers to top salads, add to wraps...the possibilities are endless!
Also by Molly: Warm Golden Turmeric Milk
Related: 6 Pasta Swaps You Should Try
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Photos: Molly Lansdowne
