Vegan Lentil Meatballs with Portabella Mushroom and Walnuts

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I’m always worried: What if I move country and can’t find my favourite vegan meatballs anymore? The thought of that is a nightmare, because I become quite attached to certain brands and I hate to think what would happen if I didn’t have it anymore.

Worse yet, they may even randomly stop making it.

That’s when I decided to try making my own meatballs. This was such fun experience, I have to say, and it really feels like you’re putting together a great big, fat, miracle!

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Vegan Meatballs with Lentils, Portabella Mushroom and Walnuts

1/2 cup dried lentils
1 cup vegetable broth (or water)
2 bay leaves
2 Portabella mushrooms
1/4 cup walnuts
1/4 cup Brazil nuts
1/2 cup instant oats (divided use*)
3 sundried tomatoes in olive oil
1-2 sprigs fresh oregano
1/4 cup parsley leaves
1 tablespoon onion flakes
1 tablespoon nutritional yeast
2 teaspoons garlic powder
1 teaspoon corn starch
1 teaspoon smoked paprika
1/4 teaspoon and a few more sprinkles Himalayan/Sea salt
1/8 teaspoon cayenne pepper
A pinch of red pepper flakes
A few sprinkles freshly ground pepper

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Add 1/2 cup of lentils in a medium or small saucepan and pour in a cup of vegetable broth (or water if you don’t have any) and two bay leaves. Bring it to a boil, which takes anywhere between 5-7 minutes, then simmer in medium low (3-4) for about 15 minutes.

Meanwhile, break the portabella mushrooms in small chunks and put it in a food processor (or blender) along with the walnuts, Brazil nuts, 1/4 cup oats (leave the rest for later), sundried tomatoes, oregano and parsley leaves. Then, add all the spices in the food processor/blender as well.

Now, wait for the lentils to be ready. Once cooked for 15 minutes, drain all the broth/water and add the lentils in the food processor/blender.

Finally, time to blend everything together! Pulse until the mixture is sort of blended but not complete, because you want a little bit of a chunky texture. Spoon all of it out and add the other 1/4 cup of oats and mix it up very well.

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Preheat oven to 350°F (176°C).

Roll the meatball mixture into even balls and place them on a greased oven tray. Bake them for about 35-40 minutes until they turn golden brown.

Have them with pasta, or crumble them up into mince. It’s totally up to you what you do with them!

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Vegan Lentil Meatballs with Portabella Mushroom and Walnuts
Serves: 2
 

Ingredients
  • ½ cup dried lentils
  • 1 cup vegetable broth (or water)
  • 2 bay leaves
  • 2 Portabella mushrooms
  • ¼ cup walnuts
  • ¼ cup Brazil nuts
  • ½ cup instant oats (divided use*)
  • 3 sundried tomatoes in olive oil
  • 1-2 sprigs fresh oregano
  • ¼ cup parsley leaves
  • 1 tablespoon onion flakes
  • 1 tablespoon nutritional yeast
  • 2 teaspoons garlic powder
  • 1 teaspoon corn starch
  • 1 teaspoon smoked paprika
  • ¼ teaspoon and a few more sprinkles Himalayan/Sea salt
  • ⅛ teaspoon cayenne pepper
  • A pinch of red pepper flakes
  • A few sprinkles freshly ground pepper

Instructions
  1. Add ½ cup of lentils in a medium or small saucepan and pour in a cup of vegetable broth (or water if you don’t have any) and two bay leaves. Bring it to a boil, which takes anywhere between 5-7 minutes, then simmer in medium low (3-4) for about 15 minutes.
  2. Meanwhile, break the portabella mushrooms in small chunks and put it in a food processor (or blender) along with the walnuts, Brazil nuts, ¼ cup oats (leave the rest for later), sundried tomatoes, oregano and parsley leaves. Then, add all the spices in the food processor/blender as well.
  3. Now, wait for the lentils to be ready. Once cooked for 15 minutes, drain all the broth/water and add the lentils in the food processor/blender.
  4. Finally, time to blend everything together! Pulse until the mixture is sort of blended but not complete, because you want a little bit of a chunky texture. Spoon all of it out and add the other ¼ cup of oats and mix it up very well.
  5. Preheat oven to 350°F (176°C).
  6. Roll the meatball mixture into even balls and place them on a greased oven tray. Bake them for about 35-40 minutes until they turn golden brown.
  7. Have them with pasta, or crumble them up into mince. It’s totally up to you what you do with them!

 

3 comments

  1. Amy

    Hi there, just found your blog & getting excited to start trying some of the recipes, starting with this one. Are the Brazil nuts required? I don’t really care for them & they are hard to find outside of a salted nut mix. Could I use more walnuts? Or I have a nut & seed mix of my own that has almonds, pumpkin seeds, sunflower seeds & walnuts; could that work as well? Thanks!

    • Susanna

      I’m so excited you want to try this one :D YAY!
      Yes, I think if you try some other seeds, especially walnuts, it will work. Also try sunflower seeds even :D Good luck !!!!!

  2. Aimee

    I live in Africa and can’t find nutritional yeast, Brazil nuts, or sun dried tomatoes here (or any store-bought vegetarian meat substitutes, for that matter). I’m thinking of substituting powdered Parmesan cheese, cashews, and a bit of tomato paste, and rolling them into sausages instead of meatballs, so my husband and I can enjoy a full English breakfast tomorrow. Thanks for the inspiration!

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