I've been playing around with making 'meatballs' using some ingredients/techniques I've seen from other recipes. this is a nice substitute for regular meatballs, but don't drop them into a pot of sauce to cook... they'll fall apart after a while! I used Nutritional Yeast Flakes which you could totally make this recipe without. It has a kind of 'cheese' flavor which I like in meatballs :-)
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Units: US | Metric
- 1 cup cooked lentils
- 1 cup cooked brown rice (I used short grain for texture)
- 1/4 cup rolled oats (not quick cooking)
- 1/4 cup wheat germ
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast flakes
- 1/4 cup whole wheat flour
- 1 tablespoon fresh parsley, minced
- 1 teaspoon balsamic vinegar
- 1 teaspoon garlic, minced
- 2 teaspoons onions, minced
- 1 tablespoon extra virgin olive oil
- 1preheat oven to 350 degrees F.
- 2combine all ingredients in a bowl. With your hands bruise/mash the lentils a bit, but not to the point that there all mushy.
- 3using a small ice cream scoop (or with wet hands) roll out golfball sized balls. (slightly smaller).
- 4*continue to dampen hands when doing this -- the mixture is sticky.
- 5place on a lightly oiled cookie sheet and bake 15 minutes.
- 6Turn over and bake an addional 15 minutes.
- 7Serve topped with a nice vegetarian/vegan marinara.
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Nutritional Facts for Vegan Meatballs (No Tvp or Soy)
Serving Size: 1 (141 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 303.3
- Calories from Fat 64
- Total Fat 7.1 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 676.8 mg
- Total Carbohydrate 47.9 g
- Dietary Fiber 10.3 g
- Sugars 1.8 g
- Protein 14.3 g