Lentil Meatballs (Vegan, Gluten-Free) #vegetarian #dinner

Lentil Meatballs (Vegan, Gluten-Free) #vegetarian #dinner

These delightful Lentil Meatballs (Vegan, Gluten-Free) are covered in a rich cashew sauce will most likely be a success at your supper table particularly during the special seasons!

I made this Lentil Meatball formula today and I was satisfied with the outcomes, I was searching for a simple lentil meatballs formula that would be pressed with season yet extravagant enough to be served even at the occasion table and appreciated by everybody including meat-eaters. They really help me to remember Swedish meatballs.

I realized I found a victor vegetarian meatballs when I serve them and my better half couldn't quit saying the amount he adores them and that they are unquestionably a guardian! They help me to remember Swedish Meatballs, the thoughtful you find at Ikea.

Also Try Our Recipe : CRISPY AND DELICIOUS VEGAN BREAKFAST HASH

Lentil Meatballs (Vegan, Gluten-Free) #vegetarian #dinner

Ingredients
Lentil Meatballs

  • 1 tablespoon olive oil
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1/2 cup dried lentils
  • 2 cups vegetable broth, or water
  • 1 cup walnuts, finely chopped
  • 2 tablespoons oat flour
  • 2 tablespoons ground flax seeds
  • 2 tablespoons nutritional yeast flakes
  • 2 teaspoons Bragg's liquid aminos
  • 1/2 teaspoon salt

Creamy Cashew Gravy

  • 1/2 cup cashews, soaked for 1 hour then drained
  • 2 cups water
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon onion powder
  • 1 clove garlic, chopped
  • 1 tablespoon arrowroot powder, or cornstarch
  • 3 tablespoons Bragg's liquid aminos, Start with 2 tablespoon and taste, then add the extra if needed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Italian seasoning
  • Pinch of Cayenne pepper

Instructions

  1. Heat oil in a saucepan over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, thyme, parsley, paprika, and lentils to coat.
  2. Add water and bring to boil over medium heat. Reduce heat to simmer and cover the pot. Cook until lentils are tender and water has completely evaporated about 30 minutes. (Make sure lentils are dry and not soggy)
  3. Transfer lentil mixture to a large bowl and set aside. Using a food processor, process/pulse walnuts until finely chopped. Stir walnuts into lentils along with the *oat flour, flaxseeds, yeast flakes, Bragg's Liquid Aminos and salt.
  4. Preheat oven 400 degrees F. Prepare baking sheet with lightly greased parchment paper.
  5. Scoop mixture, using about 1-2 tablespoons. Form into balls and placing them on prepared sheets in a single layer until mixture is all gone. Bake for 30 minutes or until brown and crispy on the outside.

To Prepare Cashew Gravy

  1. Combine cashews, water, yeast flakes, onion powder, garlic, arrowroot, Bragg's Liquid Aminos in a high-speed blender and process until smooth.
  2. Pour sauce into a saucepan and add thyme, Italian seasonings, paprika. Heat on medium-high, stirring constantly with a wire whisk until sauce thickens.
  3. Place meat balls in serving plate. Pour gravy on top and garnish with chopped parsley.

For more detail : bit.ly/36FJZWu

Read More Our Recipe : GARLIC BUTTER FISH

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