These vegan lentil meatballs are tasty and healthy because they are full of protein and flavor. They're a fun take on a classic dish when served with lemon pesto. Great for both vegans and vegetarians!
Ingredients: 2 cups cooked lentils. 1/2 cup breadcrumbs. 1/4 cup nutritional yeast. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 2 tablespoons ground flaxseed mixed with 6 tablespoons water as egg replacer. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 1/4 cup vegan parmesan cheese optional. 1 cup fresh basil leaves. 1/4 cup pine nuts. 2 cloves garlic. 1/4 cup olive oil. 1 tablespoon lemon juice. Zest of 1 lemon. Salt and pepper to taste.
Instructions: Warm the oven up to 190C 375F. Cooked lentils, breadcrumbs, nutritional yeast, minced garlic, chopped onion, parsley, salt, pepper, and vegan parmesan cheese if using should all be put in a large bowl. Mix well until everything is well mixed. Cut the meat into small balls and put them on a baking sheet with parchment paper on the bottom. After the oven is hot, bake the meatballs for 20 to 25 minutes, or until they are firm and golden brown. Make the lemon pesto while the meatballs are in the oven. Add garlic, olive oil, lemon juice, lemon zest, salt, and pepper to a food processor. Then add the basil leaves and pulse them. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put some lemon pesto on top of the meatballs while they are still warm after they are done cooking. I hope you enjoy your lemon pesto lentil meatballs.
Prep Time: 20 minutes
Cook Time: 25 minutes
Odile
