Embark on a culinary journey with me as we put a healthy twist on traditional meatballs! A delicious, wholesome, and fun recipe that will demonstrate the versatility of plant-based cooking!
If you've ever thought that a plant-based diet lacks the hearty satisfaction that meat dishes offer, think again! We're putting a compassionate spin on a beloved classic with my Easy Vegan Meatball recipe. Using a blend of nutrient-dense lentils and quinoa, we will create a dish that's not only bursting with flavors but also rich in protein and fiber.
Lentils, the little powerhouse legumes, bring a meaty texture to our vegan meatballs, while also offering a healthy dose of protein and essential minerals like iron and manganese.
Quinoa, often referred to as a "superfood," is a complete protein source – a rare find in the plant kingdom – and adds a delightful nutty flavor to the mix. When combined with aromatic herbs and baked to perfection, these vegan meatballs rival their traditional counterparts in taste and satisfaction, all while being cholesterol-free and better for our planet.
So, roll up your sleeves, put on your Veginner apron, and let's dive into the delightful world of plant-based cooking. Whether you're a seasoned vegan, a curious Veginner, or just someone who loves trying new recipes, this nutritious and delicious Lentil-Quinoa Meatball recipe is a tasty culinary adventure waiting for you in your own kitchen. Let's get started!
Lentil-Quinoa Meatball Recipe
Servings: 4-5 (15-20 meatballs)
Cook Time: 35-45 minutes
Nutritional Information (per serving):
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1 cup of cooked brown or green lentils
1 cup of cooked quinoa
1 cup of breadcrumbs (make sure they're vegan)
1 small onion, finely chopped
3 cloves of garlic, minced
2 tablespoons of fresh parsley, chopped
1 tablespoon of fresh basil, chopped
2 tablespoons of nutritional yeast
1 tablespoon of coconut aminos
black pepper to taste
24 oz homemade marinara sauce
Preheat your oven to 375°F (190°C), and line a baking sheet with parchment paper.
In a large bowl, combine the cooked lentils and quinoa. Using a fork or potato masher, smash the mixture until it becomes more paste-like but still maintains some texture.
Add the chopped onion, minced garlic, parsley, basil, breadcrumbs, nutritional yeast, and coconut aminos to the lentil and quinoa mixture. Season with black pepper. Mix everything together until well combined.
Use your hands to shape the mixture into golf-ball-sized meatballs, placing them on your lined baking sheet. This recipe should make about 15-20 meatballs, depending on the size.
Place the vegan meatballs in the oven and bake for about 20-25 minutes, or until they're crispy on the outside but still tender on the inside.
While your vegan meatballs are baking, heat the marinara sauce in a large saucepan over medium heat.
Once the meatballs are done, add them to the marinara sauce, stirring gently to coat each meatball.
Let the meatballs simmer in the sauce for about 10 minutes to let the flavors mingle.
Serve your vegan meatballs over pasta, zoodles, pizza, or enjoy them in a sub for a fantastic vegan meatball sandwich.
These vegan meatballs are not only fun to make, but they're also packed full of nutritious ingredients and are sure to be a crowd-pleaser. With this recipe, I hope to show you that vegan cuisine can be just as diverse, delicious, and satisfying as any other cuisine. So, why not give these a try and let me know how your Vegan Meatball Recipe turns out?
Eating vegan doesn't mean giving up on your favorite dishes. It's about exploring new, innovative ways to enjoy food while also being kind to our planet, body, and animals. Happy cooking!
Share Your Meatball Masterpiece:
I can't wait to see your unique spin on this recipe! Capture a photo or video of your delicious lentil-quinoa meatballs and share it with me. You can post it below and/or tag me on social @VeginnerCooking and I'll be thrilled to repost your culinary creations. Show off your vegan cooking skills and help inspire others to eat more plants! ☺️