This Savory Saturday, looking for a satisfying, plant-based dish that’s packed with flavor and completely oil-free? These Lentil & Mushroom Meatballs are the perfect savory bite! Whether served over pasta, in a grain bowl or as a protein-rich snack, they’re a delicious way to enjoy whole, plant-based ingredients.
Quick Recipe
Ingredients:
- 1 cup cooked lentils
- 1 cup finely chopped mushrooms
- ½ cup oats (blended into flour)
- 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- Salt & pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Mix flaxseed and water; let sit for 5 minutes.
- Sauté mushrooms and garlic in a splash of water until soft.
- Mash lentils in a bowl, then mix in all ingredients, including flax egg.
- Form into balls and place on a lined baking sheet.
- Bake for 20-25 minutes until firm and golden.
- Enjoy them with marinara sauce, in a wrap or on top of a fresh salad!
Have you tried plant-based meatballs before?
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
