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.
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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