Ingredients

For the Meatballs

  • 1 cup cooked lentils
  • 1 cup finely chopped mushrooms
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon flaxseed meal (mixed with 2.5 tablespoons water)
  • 1/2 cup breadcrumbs
  • 1 tablespoon soy sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for frying)

For the  Gravy

  • 2 tablespoons vegan butter or olive oil
  • 2 tablespoons all-purpose flour
  • 2 cups Vegetables broth
  • 1 tablespoon soy sauce
  • 1 teaspoon nutritional yeast (optional)
  • Salt and pepper to taste

Instructions

Meatballs

  1. Prepare the Flax Egg: In a small bowl, combine the flaxseed meal and water. Let it sit for a few minutes until it thickens.
  2. Cook the Vegetables: In a large pan, heat a tablespoon of olive oil. Add the onion and garlic, and sauté until translucent. Add the mushrooms and cook until they release their moisture and become tender.
  3. Mix Ingredients: In a large bowl, combine the cooked lentils, sautéed Vegetables flax egg, breadcrumbs, soy sauce, smoked paprika, thyme, salt, and pepper. Mix well until the ingredients are evenly distributed.
  4. Form Meatballs: Using your hands, form the mixture into small meatballs. Place them on a plate and refrigerate for at least 30 minutes. Vegetables
  5. Cook Meatballs: In the same pan, heat the remaining olive oil. Fry the meatballs until they are browned on all sides. Alternatively, bake them in a preheated oven at 375°F (190°C) for 20-25 minutes, turning halfway through.

 Gravy

  1. Prepare Roux: In a saucepan, melt the vegan   butter over medium heat. Add the flour and whisk continuously to form a roux, cooking for about 2 minutes.
  2. Add Broth: Slowly add the Vegetables broth while whisking to prevent lumps. Continue to whisk until the mixture thickens.
  3. Season: Add the soy sauce, nutritional yeast (if using), salt, and pepper. Simmer for a few more minutes until the gravy reaches your desired consistency.

Serve

  1. Serve the meatballs hot, topped with the gravy. Pair with mashed potatoes, rice, or your favorite side dish.

Storage Methods

  1. Refrigeration: Store the cooked meatballs and gravy in separate airtight containers in the refrigerator for up to 3 days.
  2. Freezing: For longer storage, freeze the meatballs on a baking sheet until solid, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
  3. Reheating: Reheat the meatballs and gravyin a pan over medium heat, adding a splash of water or  broth if needed to loosen the gravy.

Variations

  1. Spicy Meatballs: Add a pinch of chili flakes or a diced jalapeño to the meatball mixture for a spicy kick.
  2. Italian Style: Incorporate Italian herbs such as basil and oregano into the meatballs and serve with marinara sauce instead of gravy
  3. Gluten-Free: Use gluten-free breadcrumbs and flour to make the recipe suitable for a gluten-free diet.
  4. Different Beans: Substitute lentils with black beans or chickpeas for a different flavor and texture.

Benefits of the Ingredients

  1. Lentils: High in protein and fiber, lentils are great for maintaining energy levels and digestive health.
  2. Mushrooms: Rich in antioxidants and vitamins, mushrooms boost the immune system and provide a savory umami flavor.
  3. Flaxseed: Packed with omega-3 fatty acids, flaxseeds support heart health and provide a good source of fiber.
  4. Nutritional Yeast: Often fortified with B vitamins, it adds a cheesy flavor and nutritional boost to the gravy

This vegan meatball recipe is not only delicious but also packed with nutrients. It’s a fantastic way to enjoy a comforting meal while adhering to a plant-based diet.