Vegetarian Lentil And Mushroom Meatballs

233 faves | 2 recommends
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Cookie and Kate
Nutrition per serving    (USDA % daily values)
CAL
440
FAT
40%
CHOL
52%
SOD
50%

Comments

I also used Red Mill egg replaces for the eggs to make it vegan.
Carrie Peasinger   •  13 Nov   •  Report
This was yummy. I processed mine a bit too long, as the recipe warns agains, but still turned out very flavorful! I served mine with pasta and a vegan pumpkin sauce from the Oh She Glows website. I also only had yellow lentils and that worked as well.
Carrie Peasinger   •  13 Nov   •  Report
This was delicious and super easy to make. We served ours with a chunky tomato sauce and farro. I may put a wee more of the red pepper flakes for a bit more kick :)
Deb Pang Davis   •  13 Jul   •  Report
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Ingredients for 4 servings

1 cup dried brown lentils, picked over and rinsed

1 bay leaf

2 cups vegetable broth (or water)

8 ounces cremini mushrooms (or white mushrooms), sliced

1/2 cup old-fashioned oats

1/2 cup flat-leaf parsley leaves

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

1/2 teaspoon dried thyme

1/2 teaspoon dried terragon

2 tablespoons olive oil

1 medium white onion, chopped

3 to 4 garlic cloves, minced

1/4 cup red wine

1 tablespoon tamari soy sauce (optional)

2 eggs

sea salt and pepper to taste

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