Vegan Lentil and Mushroom Meatballs (Egg-Free & Dairy-Free)

Ingredients:

For the Meatballs:

• 1 tablespoon ground flaxseed + 3 tablespoons water (egg substitute)

• 1 cup cooked lentils (green or brown, drained well)

• ½ cup finely chopped mushrooms (button or cremini)

• ½ cup breadcrumbs (or almond flour for gluten-free)

• ¼ cup finely chopped onion

• 2 cloves garlic, minced

• 1 tablespoon soy sauce or tamari (for gluten-free)

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• ½ teaspoon black pepper

• ½ teaspoon salt

• 1 tablespoon olive oil

For the Tomato Sauce (Optional):

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 can (14 oz) crushed tomatoes

• 1 teaspoon dried basil

• 1 teaspoon oregano

• ½ teaspoon red pepper flakes (optional for spice)

• Salt and pepper to taste

These hearty and flavorful vegan meatballs use a simple flax egg as an egg substitute. They’re perfect for serving with pasta, in a sandwich, or over rice for a delicious and satisfying dinner.

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. Prepare the flax egg by mixing ground flaxseed with water. Let it sit for 10 minutes until it thickens.

3. Sauté mushrooms and onions: Heat olive oil in a pan over medium heat. Add the chopped mushrooms and onions. Cook for 5 minutes until softened. Add minced garlic and cook for another minute.

4. Mash the lentils: In a large bowl, mash the cooked lentils with a fork or potato masher, leaving some texture.

5. Mix the ingredients: Add the flax egg, sautéed mushrooms and onions, breadcrumbs, soy sauce, oregano, smoked paprika, salt, and pepper. Mix well. If the mixture feels too wet, add more breadcrumbs; if too dry, add a teaspoon of water.

6. Form meatballs: Scoop about 1 tablespoon of the mixture and roll into balls. Place on the prepared baking sheet.

7. Bake for 25-30 minutes, flipping halfway through, until golden brown and firm.

8. Make the sauce (optional): While the meatballs are baking, heat olive oil in a pan. Add garlic and sauté for 1 minute. Pour in crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 10-15 minutes.

9. Serve: Toss the meatballs in the tomato sauce and serve over pasta, in a sandwich, or with rice.

Storage Tips:

• Refrigerate: Store in an airtight container for up to 4 days.

• Freeze: Freeze the meatballs (before adding sauce) for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.

Enjoy these flavorful vegan meatballs for a protein-packed, egg-free, and dairy-free dinner! 🍽️✨