Sun-dried tomatoes, lentils, and fragrant spices give these vegan meatballs a lot of flavor. You can put them on top of pasta or in sandwiches, and everyone likes them, even people who aren't vegan.
Ingredients:
- 1 cup sun-dried tomatoes, soaked in hot water for 10 minutes, drained
- 1 cup cooked lentils
- 1/2 cup raw walnuts
- 3 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1/4 cup breadcrumbs
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1 tablespoon olive oil for greasing baking sheet
Instructions:
Warm the oven up to 190C 375F
Use olive oil to grease a baking sheet
Sun-dried tomatoes that have been soaked, cooked lentils, walnuts, garlic, nutritional yeast, breadcrumbs, tomato paste, oregano, basil, salt, pepper, and red pepper flakes if using should all be put in a food processor
Pulse until the ingredients are mixed but still have some chunks
Put the meatballs on the baking sheet that has been prepared
They should be about the size of golf balls
Put the meatballs in the oven and bake for 25 to 30 minutes, or until the outside is firm and a little crispy
Eat it hot with your favorite sauce or pasta, or put it in a sandwich or a wrap
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