Recipe
You won't miss the meat with this lentil meatballs recipe
These vegan meatballs are packed with protein and fibre to keep you full and satisfied.
By Faye James
SERVES: 4
PREP: 10 minutes
COOK: 45 minutes
Ingredients for lentil meatballs with gravy recipe
400 g tin brown lentils
1 onion, diced
6 garlic cloves, minced
1 cup sliced mushrooms
1 tsp ground cumin
¾ cup oats
1 tsp Dijon mustard
1 tsp dried Italian herbs
2 tbsp soy sauce
1 cup veggie stock
1 can coconut milk
1 tsp cornflour
Method to make lentil meatballs with gravy recipe
Drain the lentils and set aside. Preheat the oven to 180°C.
Heat a little olive oil in a pan over medium heat and sauté the onion until translucent. Add the garlic,
mushrooms and cumin and cook until softened.
Process the oats in a food processor until flour is formed. Add the lentils and veggies and blend until well
combined.
Roll the veggie mix into small balls and place on baking tray lined with baking paper. Spray with olive oil
and cook in the oven for about 25 minutes until golden.
Meanwhile, to make the sauce, put the Dijon mustard,herbs, soy sauce and coconut milk in a pan over
low–medium heat. In a small bowl mix together the cornstarch with a little water and add to the gravy
mixture. Whisk until you get your desired thickness.
Serve the meatballs with sauce
Citro food tip
If you’re not a fan of lentils, tempeh is also an excellent alternative paired with a savoury marinara sauce.
Faye James is a member of the Nutrition Council Australia and associate member of the Australian Menopause Society. She is the author of The Menopause Diet.
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