Red bean and lentil baked meatballs

These baked vegan red bean and lentil meatballs are our favorite meatless meatballs. Soft, super fragrant and flavourful thanks to the addition of mixed spices such as rosemary, oregano, paprika and fennel seeds. The mix of mushrooms and lentils as always is very successful and the addition of soy sauce and tomato paste adds depth of flavors and a slight umami aftertaste. Red beans are perfect for this recipe because they have slightly harder skin than the borlotti which together with the oat flakes give a perfect consistency for the meatballs. You can serve them for example with a homemade tomato sauce or creamy mushroom sauce. These meatballs are very soft as soon as they are baked and will become more compact after some time. Reheated them in a pan the next day with a little olive oil they are absolutely delicious.

Red bean and lentil baked meatballs
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Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Category: legumes

Cuisine: vegan, lactose free

Servings: for 9 big vegan meatballs

Red bean and lentil baked meatballs

Amazing baked vegan lentil, bean and mushroom meatballs.

Ingredients

  • 1 celery stalk
  • 1 medium onion
  • 2 cloves of garlic
  • 400 g of champignon mushrooms
  • 2 tablespoons of olive oil
  • 1 tablespoon oregano
  • 2 teaspoons dried basil
  • 2 teaspoons fennel seeds
  • 2 teaspoons rosemary
  • 2 teaspoons of sweet paprika
  • 1 teaspoon salt
  • 3 tablespoons of tomato paste
  • 2 tablespoon of soy sauce (I used low sodium)
  • half a cup of vegetable broth
  • 1 can of lentils
  • 1 can of red beans
  • oat flakes (I used 4 tablespoons)
  • homemade tomato sauce
  • Read instructions below.
https://foodohfood.it/en/second-course/legumes/bean-lentil-baked-meatballs

Instructions red bean and lentil baked meatballs

In a mixer equipped with blades, blend mushrooms, two cloves of garlic, a medium chopped onion and a celery stalk until you get very fine pieces.

In a large pan, heat two tablespoons of oil and add the mushroom mixture. Cook everything, stirring often until the mushrooms release their moisture and the mixture becomes more dry.

At this point add all the spices and cook stirring often for a couple of minutes.

Meanwhile, drain and rinse both lentils and red beans. Put them in the blender and blend briefly just to break them slightly.

Unite lentils to the mushroom mix. Add the tomato paste, half a cup of vegetable broth and soy sauce. Cook over medium – low heat, stirring frequently, until everything becomes more dry and compact, about 5 – 10 minutes.

Turn off the heat, add the oat flakes, stir them in and put aside to let it cool down slightly.

Once the mixture is no longer hot, create mandarin size meatballs. Place them on a baking tray covered with parchment paper. Add a drop of olive oil on top of each meatball.

Bake in the preheated static oven at 200 ° C for 10 minutes then flip gently the meatballs. Add again a sprinkle of olive oil over each meatball and continue baking for another 10 minutes.

Remove from the oven and let cool down or serve immediately with homemade tomato sauce.

lot of love. B.

P.S. If you love recipes with legumes and mushrooms I recommend my Baked mushroom and lentil paté. (photo below)

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