#meatlessmeatballs

This is a hearty and tasty vegan version of traditional meatball goulash. It has tasty vegan meatballs in a rich tomato and vegetable broth.

Ingredients: 1 cup vegan meatballs. 2 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 tablespoon paprika. 1 teaspoon caraway seeds. 1 tablespoon tomato paste. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley, chopped for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the onions and cook them until they become clear. After you add the garlic, cook for one more minute. Vegetable broth, paprika, caraway seeds, tomato paste, and red bell pepper should all be stirred in. Bring the whole thing to a low boil, then cook it for 10 minutes. After you add the vegan meatballs, let the pot simmer for another 10 to 15 minutes, or until the meatballs are fully cooked and the flavors are well mixed. Add pepper and salt to taste. Serve hot with fresh parsley on top. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

Instead of regular meatballs, these vegan lentil meatballs are hearty and good for you. They taste great and are full of protein. For a filling meal, pair them with a rich marinara sauce.

Ingredients: 2 cups cooked lentils. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tablespoon ground flaxseed + 3 tablespoons water flax egg. 1 tablespoon nutritional yeast. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon olive oil. 2 cups marinara sauce.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together ground flaxseed and water. Let it sit for 5 minutes to thicken. In a large bowl, mash the cooked lentils until mostly smooth. Add breadcrumbs, chopped onion, minced garlic, flax egg, nutritional yeast, oregano, basil, salt, and black pepper to the bowl with lentils. Mix until well combined. Shape the lentil mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a lightly greased baking sheet. Bake in the preheated oven for 20-25 minutes, until meatballs are firm and slightly browned. In a saucepan, heat olive oil over medium heat. Add marinara sauce and bring to a simmer. Add the baked lentil meatballs to the marinara sauce, stirring gently to coat them. Simmer for an additional 5-10 minutes, until the meatballs are heated through and the sauce has thickened slightly. Serve the vegan lentil meatballs with marinara sauce hot, garnished with fresh basil if desired.

Prep Time: 20 minutes

Cook Time: 30 minutes

These Chipotle Pistachio BBQ Meatball Lettuce Wraps are a flavorful and satisfying vegan alternative to traditional meatball wraps. The combination of lentils, pistachios, and spices, all wrapped in crisp lettuce leaves, creates a delicious and nutritious meal.

Ingredients: 1 cup cooked lentils. 1/2 cup shelled pistachios, finely chopped. 1/4 cup breadcrumbs. 1/4 cup BBQ sauce. 1 tablespoon chipotle peppers in adobo sauce, minced. 1 tablespoon ground flaxseed + 3 tablespoons water flax egg. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. Lettuce leaves, for wrapping. Additional BBQ sauce and chopped pistachios for topping.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put cooked lentils, breadcrumbs, BBQ sauce, minced chipotle peppers, flax egg, smoked paprika, garlic powder, salt, and pepper in a large bowl. Mix the ingredients together until they are well mixed. Cut the meat into balls and put them on a baking sheet with parchment paper on the bottom. The meatballs should be firm and a little browned after 20 to 25 minutes in a hot oven. Take them out of the oven when they're done and let them cool down a bit. Put a small amount of the meatball mixture on each lettuce leaf to make the wraps. Sprinkle chopped pistachios on top and drizzle with more BBQ sauce. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes