Lentil meatballs (vegan,Gluten-free)

Lentil meatballs (vegan,Gluten-free)

These Lentil Meatballs are smothered in cashew gravy. Serve these at your holiday table and your guests (even the meat eaters!) will be blown away!

4.97 from 127 votes

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Course: Entrée, Main Course

Cuisine: American

Keyword: lentil meatballs (vegan,gluten-free)

Prep Time: 20

Cook Time: 1

Servings: servings

Calories: 324kcal

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

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.
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)
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.
Preheat oven 400 degrees F. Prepare baking sheet with lightly greased parchment paper.
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

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

Nutrition