Lentil Meatballs (Vegan, Gluten-Free)

– 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

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.

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.

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