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Gallery Vegan Meatballs Credit: Mike Krautter Recipe Summary prep: 35 mins total: 2 hrs 25 mins Servings: 8 Yield: Makes 21 meatballs
Ingredients Ingredient Checklist 1/2 cup short-grain brown rice Coarse salt and freshly ground pepper 1/2 cup dried French green lentils 8 ounces cremini mushrooms, roughly chopped (3 cups) 1/2 small red onion, roughly chopped (1/2 cup) 1/4 cup extra-virgin olive oil 1 tablespoon ground flaxseed 1 1/2 cups fresh vegan breadcrumbs 2 tablespoons chopped fresh flat-leaf parsley leaves
Gallery Vegan Meatballs Credit: Mike Krautter
Recipe Summary prep: 35 mins total: 2 hrs 25 mins Servings: 8 Yield: Makes 21 meatballs
Gallery
Vegan Meatballs Credit: Mike Krautter
Vegan Meatballs
Credit: Mike Krautter
Vegan Meatballs
Recipe Summary prep: 35 mins total: 2 hrs 25 mins Servings: 8 Yield: Makes 21 meatballs
Recipe Summary
prep: 35 mins total: 2 hrs 25 mins
Servings: 8 Yield: Makes 21 meatballs
prep: 35 mins
total: 2 hrs 25 mins
prep:
35 mins
total:
2 hrs 25 mins
Servings: 8
Yield: Makes 21 meatballs
8
Makes 21 meatballs
Ingredients
Ingredients
- 1/2 cup short-grain brown rice Coarse salt and freshly ground pepper 1/2 cup dried French green lentils 8 ounces cremini mushrooms, roughly chopped (3 cups) 1/2 small red onion, roughly chopped (1/2 cup) 1/4 cup extra-virgin olive oil 1 tablespoon ground flaxseed 1 1/2 cups fresh vegan breadcrumbs 2 tablespoons chopped fresh flat-leaf parsley leaves
Directions
Bring rice and enough water to cover by 3 inches to a boil in a medium saucepan. Reduce heat, season with 1 tablespoon salt, and simmer 20 minutes. Add lentils and continue to simmer until lentils are tender, about 27 minutes. Drain and let cool.
Meanwhile, pulse mushrooms and onion in food processor until minced. Heat a large skillet over medium-high. Add 1 tablespoon oil and mushroom mixture. Cook stirring occasionally until mushrooms have released most of their moisture and become golden around the edges of the pan, about 4 minutes. Transfer to a large bowl; stir in flaxseed. Let sit at least 5 minutes. Mix in lentils, brown rice, breadcrumbs, and parsley. Stir, pressing mixture against side of bowl with spoon to break up some of the lentils until the mixture clumps together. Season with salt and pepper.
With wet hands, form mixture into 21 compact meatballs, each 1 1/2-inch in diameter. Chill at least 1 hour and up to overnight.
Wipe out skillet; heat over medium high. Add remaining 3 tablespoons oil and meatballs. Cook turning frequently until browned all over, turning heat to medium if the pan starts to get too hot, about 10 minutes. Serve warm with pasta and sauce of your choice.
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All Reviews for Vegan Meatballs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vegan Meatballs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
