Description
A blend of lentils, black beans, baby portabella mushrooms, and Italian spices for the perfect plant-based, gluten-free, grain-free meatballs to add to your pasta, on top of pizza, or served with your favorite gravy!
Ingredients
Units
Scale
- 5 ounces baby portabella mushrooms
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) cooked lentils (or 15 ounces of lentils prepared by you)
- 1/2 cup red onion, diced
- 4 tablespoons tomato paste
- 2 tablespoons vegan Worcestershire sauce
- 1/2 cup Vegan Parmesan Cheese
- 1 tablespoon dried Italian Seasoning
- 1/4 cup flaxseed meal
- 1/4 cup hazelnut/almond flour
- 1/4 cup cassava flour
- 1 teaspoon fennel seeds
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat your oven to 400 degrees F.
- Wash and destem your baby portabella mushrooms, then place them into a food processor/blender and pulse until they are diced (not blended).
- Empty them into a large bowl along with the drained and rinsed lentils and black beans
**NOTE: time does not include if you have to boil your own lentils - Dice your red onion into small pieces and add to the bowl.
- With your hands, mash the lentils and black beans until they are no longer whole, but not too mushy.
- Add the tomato paste, Worcestershire sauce, Vegan Parmesan Cheese, Italian seasoning, flaxseed meal, hazelnut/almond flour, cassava flour, garlic powder, salt, and pepper.
- Using a spoon, stir to combine.
- Spoon a heaping tablespoon of the meatball mixture and gently roll between your hands to form a ball. Place onto a parchment-lined baking sheet and repeat.
- Bake for 30 minutes, flip them and then bake an additional 10 minutes.
- Store leftovers in the fridge or freeze for another meal later on.
Notes
** I recommend making your Vegan Parmesan Cheese ahead of time and keeping it stocked in your fridge 🙂
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch & Dinner
- Cuisine: Italian