High-Protein Lentil & Mushroom 'Meatballs' with Zucchini Noodles
Savory vegan 'meatballs' made from protein-rich lentils and earthy mushrooms, pan-fried until golden, served over fresh zucchini noodles and coated in a simple, flavorful tomato sauce. A light and satisfying summer dinner.
Ingredients
- Tomato Sauce240 g
- Garlic0.5 clove
- Oat Flour29 g
- Olive Oil17.3 ml
- Dried Oregano0.3 tsp
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Cooked Brown Lentils170 g
- Mushroom120 g
- Flax Meal6.5 g
- Zucchini210 g
- Dried Basil0.3 tsp
Instructions
- 1Step 1
Prepare the flax egg by mixing flax meal with 3 tbsp (45ml) water. Let sit for 5 minutes until gelled.
- 2Step 2
Finely chop the mushrooms. Mince the garlic. In a large bowl, combine the cooked brown lentils, chopped mushrooms, oat flour, flax egg, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix well until a cohesive 'meatball' mixture forms.
- 3Step 3
Form the mixture into small, golf-ball sized 'meatballs' (about 8-10 per person).
- 4Step 4
Heat half of the olive oil in a large non-stick pan over medium heat. Carefully place the 'meatballs' in the pan and pan-fry for 5-7 minutes, turning occasionally, until golden brown and firm on all sides. Remove from pan and set aside.
- 5Step 5
While 'meatballs' cook, spiralize the zucchini into noodles. If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons.
Share Recipe
Turn These Recipes Into
Your Perfect Meal Plan
Join thousands who've transformed their meal planning.Join thousands of users who've transformed their meal planning with AI-powered recommendations. Get personalized weekly meal plans featuring recipes like these, tailored to your dietary preferences and schedule.
🎁Start with a FREE week—no credit card required!✨You Might Also Love These
Discover more delicious recipes similar to this one, carefully selected just for you.