Vegan Lentil Mushroom Meatballs With Angel Sweet®
Serves
4Vegan Lentil Mushroom Meatballs With Angel Sweet®Serves 4
Prep Mins
2020 Mins 25 Mins 45 Mins
Total Mins
25
Ingredients
For the lentil-mushroom meatballs:
- 2-½ cups cooked lentils (1 cup dried)
- 5 oz. cremini mushrooms
- ½ cup oats
- ½ cup flat-leaf parsley leaves
- 1 tsp. Italian seasoning
- ½ tsp. red pepper flakes
- 2 Tbsp. olive oil
- 1 Tbsp. nutritional yeast
- 1 medium white onion, finely grated
- 4 garlic cloves, finely grated
- 1 Tbsp. Tamari
- ½ tsp. salt
- 3 Tbsp. unsweetened plant-based milk, such as oat milk
- ½ cup vegetable broth
For the sauce:
- 2 Tbsp. olive oil
- 2 zucchini, cut into ½” half moons
- 2 yellow squash, cut into ½” half moons
- 1 package Angel Sweet® tomatoes
- ¼ cup basil leaves
- Kosher salt and black pepper, to taste
Directions
Directions
- To make the lentil-mushroom meatballs: In a food processor, combine the lentils, mushrooms, oats, onion, garlic, parsley, Italian seasoning, red pepper flakes, Tamari, and salt. Pulse until the mixture comes together.
- Heat 2 Tbsp. olive oil in a large skillet over medium heat. Add the mixture and cook until vegetables in the mixture begin to brown.
- Add vegetable broth to the skillet. Continue to cook, stirring constantly, until liquid has been absorbed. Taste for seasoning and add more salt as needed.
- Allow the mixture to cool until it is comfortable to handle. Form into 1” round meatballs and place onto a baking sheet, leaving 1” of space around each one. Bake for 20 minutes at 400ºF, or until golden brown.
- To make the sauce: Heat olive oil in a large skillet over medium heat. Add zucchini, yellow squash, and Angel Sweet® tomatoes.
- To the skillet and cook until tomatoes just begin to burst and squash are softened and lightly browned, about 10 minutes. To the skillet, add 1 cup water and cook until the sauce is brothy but thickened slightly. Season with salt and pepper to taste. Garnish with basil leaves and serve with lentil-mushroom meatballs.
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