Quick Vegan Lentil Meatballs with Tomato Basil Sauce

Ingredients:

  • 1 cup dried green lentils
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup breadcrumbs (gluten-free if needed)
  • 2 tbsp ground flaxseeds
  • 6 tbsp water
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

For the Tomato Basil Sauce:

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1/4 cup tomato paste
  • 1 tsp dried basil
  • Salt and pepper to taste
  • Fresh basil leaves, chopped (for garnish)

Instructions:

  1. Cook lentils in vegetable broth until tender, then drain excess liquid and set aside.
  2. Sauté onion and garlic in olive oil until softened.
  3. In a large bowl, mix cooked lentils, sautéed onion and garlic, oregano, basil, smoked paprika, breadcrumbs, salt, and pepper.
  4. In a small bowl, combine ground flaxseeds with water to form a thick mixture. Add to lentil mixture and mix well.
  5. Shape the mixture into golf ball-sized meatballs and place on a lined baking sheet.
  6. Bake at 375°F (190°C) for 20-25 minutes until golden brown and firm.
  7. Meanwhile, prepare the Tomato Basil Sauce by sautéing onion and garlic in olive oil. Add crushed tomatoes, tomato paste, basil, salt, and pepper. Simmer for 10-15 minutes.
  8. Serve lentil meatballs with tomato basil sauce, garnished with fresh parsley and basil leaves.

Enjoy these flavorful vegan lentil meatballs as a satisfying main course!