Although this recipe requires a bit more time and effort, it's worth it. These low sodium vegan lentil meatballs may even remind you of your favorite Italian meatballs. If you're a vegan and eat low sodium then this recipe is a must-try for you. You can make a bunch and freeze them for later. Use them in tacos, sandwiches, pasta and more.
Add the vegetable oil to a shallow sauce pot and turn the heat to medium. Add the onions and cook for 3-4 minutes or until they begin to turn translucent. Add garlic and cook for an additional 2-3 minutes or until both the onions and garlic are sweated out.
Add the lentils in with the onions and garlic and mix around well. Cook for 3-4 minutes.
Deglaze the pan with the white wine and add in the vegetable stock followed by the tomato sauce, rosemary, oregano basil, salt, abd pepper.
Reduce the heat to a simmer and cook until all liquid is gone. About 30-45 minutes.
Let cool for 15-20 minutes. You can place it in the refrigerator if you'd like In the meantime, turn your oven on convection bake 400°.
Add the mixture, nutritional yeast, and xantham gum to a food processor and blend until fully smooth. Make sure to turn the machine off periodically to scrape down the edges so everything is fully incorporated and blended.
Roll into 1" diameter balls and place onto a parchment-paper-lined sheet pan. Bake at 400° for 45-60 minutes or until golden brown. Make sure to turn them over about halfway through.
Serve with pasta, in sandwiches, or break into ground meat for tacos.
Vegan Lentil Italian Meatball Recipe
Amount Per Serving (4 meatballs)
Calories 194Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 67IU1%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin C 4mg5%
Vitamin E 1mg7%
Vitamin K 8µg8%
* Percent Daily Values are based on a 2000 calorie diet.
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