Lentil Meatballs

Looking for a savory, nutrient-dense vegan alternative to traditional meatballs? These lentil and wheat gluten meatballs are bursting with umami flavor from soy sauce, paprika, and nutritional yeast, while psyllium ensures the perfect firm texture. Ideal for pasta, sandwiches, or as a standalone appetizer!

Utensils

Frying Pan

Hand blender

Ingredients

Onion 2 units

Garlic 6 Cloves

Red Pepper 1/2 unit

Cooked lentils 1 Cup

Nutritional Yeast 2 tablespoons

Paprika 2 tablespoons

Wheat Gluten 1 1/2 Cup

Psyllium 2 tablespoons

Soy Sauce 10 tablespoons

Laurel 2 leaves

Preparation

To prepare this delicious Lentil Meatballs, follow these simple steps:

1. Add a little oil to a frying pan and cook the chopped garlic.

2. Add the chopped onion, pepper, and a small amount of salt.

3. Give it five or six minutes to cook.

4. Move it to the glass blender container and include the lentils, spices, yeast, and one cup of water.

5. Beat vigorously until a cream forms.

6. Put one cup of gluten, psyllium, and stir in a container.

7. Stir in the remaining half cup of gluten, then fully incorporate.

8. Place enough water to boil along with the soy sauce and some bay leaves.

9. Work with your hands to form the meatballs.

10. Add a few bay leaves and cook them for forty minutes.

11. Let it cool. You can accompany them with the sauce you prefer.

Tips

For better binding:

• Let the mixture rest 10 minutes before shaping to allow gluten to activate.

Flavor boost:

• Add 1 tsp liquid smoke or miso paste to the blender for depth.

Cooking options:

• Bake at 375°F (190°C) for 25 minutes for a crusty exterior.

Serving suggestions:

• Simmer in marinara sauce or pair with tahini dressing.

Meal prep friendly:

• Freeze uncooked meatballs on a tray, then transfer to bags for 3-month storage.