Lentil & Aubergine "Meat"balls (Vegan)

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!

Serves 4 people 5 minutes preparation time 35 minutes cooking time

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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