Italian Vegan Meatballs - Vegan
Our Hearty Italian Vegan Polpettes offer a delicious and satisfying twist on the classic Italian meatball. Made with a base of protein-packed lentils, fresh parsley, and robust Italian herbs, these meatballs are rich in flavor and have a perfectly firm texture. Topped with a sprinkle of vegan Parmesan cheese and accompanied by a tangy marinara sauce, each bite is a delightful experience.
Ingrédients
- 1 cup cooked lentils
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- 1/4 cup grated vegan Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 2 tablespoons ground flaxseed
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix the ground flaxseed with water and set aside to thicken.
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the chopped onion and garlic and sauté for about 3 minutes, until fragrant and soft.
- In a large mixing bowl, combine the cooked lentils, breadcrumbs, vegan Parmesan cheese, parsley, tomato paste, dried oregano, dried basil, salt, and black pepper.
- Add the sautéed onion and garlic into the bowl, along with the thickened flaxseed mixture.
- Mix well until all ingredients are fully combined.
- Form the mixture into small meatballs, about the size of a walnut.
- Place the meatballs on a baking sheet lined with parchment paper.
- Brush the remaining 1 tablespoon of olive oil over the meatballs.
- Bake in the preheated oven for 25-30 minutes, turning halfway through, until they are golden brown and firm.
- Serve hot with your favorite marinara sauce or over spaghetti.
Nutrition (per 100g)
Serving: 100g | Calories: 180kcal | Carbohydrates: 22g | Protéines: 6g | Fat: 7g | Sucre: 2g
Tried this recipe?Let us know how it was!