Lentil & Aubergine "Meat"balls (Vegan)
This delicious recipe for meat-free Lentil & Aubergine balls is perfect served with a comforting, hearty tomato sauce. The recipe is simple and quick, and also low on cost too - a great pasta dish for Meat-Free Mondays or to serve to vegan or vegetarian friends!
Ingredients
1 aubergine, diced
2 garlic cloves, minced
1 shallot, peeled and finely chopped
1 cup cooked green lentils, drained
2.5 tbsp tomato puree
Handful fresh basil or 2 sprigs fresh rosemary, finely chopped
1.5 tbsp tamari or coconut aminos
1 tbsp Nutritional Yeast (optional)
1 tbsp balsamic vinegar
1 tsp chilli flakes
Zest one lemon
Salt and pepper, to taste
2 gluten-free sourdough slices, grated into breadcrumbs and toasted
Method
1) Preheat your oven to 180C and line a baking tray. Heat some oil in a pan and frying the aubergine, garlic and shallot until softened.
2) Place into a blender with remaining ingredients - apart from the breadcrumbs - and blend until the lentils and aubergine breaks down and the mixture becomes uniform and sticky.
3) Season to taste, then stir through your breadcrumbs. If your mixture is still a little sticky, add some oats or more breadcrumbs. Shape into 'meatballs', then bake until crisp and firm - around 25-30 minutes.
4) Serve warm with homemade tomato sauce and gluten-free Rizopia spaghetti.
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