Introduction
Discover a plant-based culinary masterpiece that transforms humble ingredients into a symphony of flavors and textures. These vegan lentil balls offer a hearty, satisfying meal that proves plant-based cooking can be both nutritious and incredibly delicious. Perfect for vegans, vegetarians, and anyone looking to explore exciting meat-free alternatives.
Ingredients
For the Lentil Balls
- 200g cooked brown lentils (½ cup)
- 1 small onion, finely diced
- 1 garlic clove, minced
- 200g mushrooms, finely chopped
- 2 tbsp oat flakes
- 1 tbsp breadcrumbs
- 1 tbsp soy sauce
- 1 tsp thyme or marjoram
- Salt and pepper to taste
- Olive oil for frying
For the Potato-Celery Puree
- 400g floury potatoes (3 medium)
- 200g celeriac
- 1 tbsp vegan margarine or olive oil
- 50-100ml plant milk
- Nutmeg
- Salt and pepper
For the Onion Gravy
- 1 large onion, sliced
- 1 tbsp tomato paste
- 200ml vegetable broth
- 1 tsp soy sauce
- 1 tsp balsamic vinegar
- 1 tsp cornstarch (for binding)
- Fresh parsley for garnish
Step-by-Step Instructions
- Prepare the Potato-Celery Puree:
- Dice potatoes and celeriac
- Boil in salted water until soft
- Drain and mash
- Add vegan margarine, plant milk, nutmeg
- Season with salt and pepper
- Make the Lentil Balls:
- Sauté onion, garlic, and mushrooms
- Cool the mixture
- Mix with lentils, oat flakes, breadcrumbs
- Add soy sauce, thyme, salt, and pepper
- Form into balls
- Fry or bake until golden brown
- Create the Onion Gravy:
- Slowly caramelize onion rings
- Add tomato paste
- Pour in vegetable broth
- Add soy sauce and balsamic vinegar
- Thicken with cornstarch if needed
- Serve:
- Place potato-celery puree on plate
- Top with lentil balls
- Pour over onion gravy
- Garnish with fresh parsley
Nutritional Information
- Serving Size: 4-5 lentil balls
- Calories: Approximately 350-400 per serving
- Protein: 12g
- Carbohydrates: 45g
- Fat: 15g
Cooking Time: 20 minutes prep, 30 minutes cooking Total Time: 50 minutes Servings: 4
Cooking Tips and Tricks
- Ensure mushrooms are fully dried after chopping
- Use a non-stick pan for easier ball formation
- Let lentil mixture cool completely before shaping
- Use a cookie scoop for uniform ball size
Variations and Substitutions
- Gluten-Free: Replace breadcrumbs with gluten-free alternative
- Nut-Free: Use sunflower seeds instead of oat flakes
- Enhance Protein: Add nutritional yeast to lentil mixture
- Spice It Up: Include smoked paprika or chili flakes
Frequently Asked Questions
Q1: Can I make these balls ahead of time? A: Yes, prepare and refrigerate for up to 24 hours before cooking.
Q2: How do I prevent the balls from falling apart? A: Ensure mixture is cool and well-combined, use binding ingredients.
Q3: Can I freeze these lentil balls? A: Absolutely! Freeze uncooked for up to 3 months.
Q4: What can I serve as a side dish? A: Roasted vegetables or a fresh green salad work perfectly.
Q5: Are these balls high in protein? A: Yes, lentils provide a good plant-based protein source.
Storage and Make-Ahead Tips
- Refrigerate leftovers for up to 3 days
- Reheat in oven at 350°F for best texture
- Store puree and balls separately to maintain crispness
Enjoy your delightful Vegan Lentil Mushroom Balls – a true plant-based celebration!
