Vegan Savory Beef Balls
Indulge in the hearty flavors of these Vegan Savory Beef Balls, a plant-based twist on a classic comfort food that’s sure to impress! Made with protein-rich brown lentils, earthy walnuts, and a flavorful blend of spices like smoked paprika and cumin, these meatless meatballs are packed with delectable umami notes. Enhanced with soy sauce and nutritional yeast for depth, and bound with a flax egg for a perfectly firm yet tender texture, they bake to golden perfection in the oven. Ready in just an hour, these protein-packed bites are versatile enough to star in pasta dishes, pair with tomato sauce, or shine as a satisfying snack. Whether you're searching for a vegan alternative or simply looking for a healthy, flavorful recipe, these meatballs are sure to be a hit!
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 2 cups Water
- 1 small Onion
- 3 Garlic cloves
- 1 cup Walnuts
- 1 cup Breadcrumbs
- 2 tablespoons Soy sauce
- 2 tablespoons Nutritional yeast
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water (for flax egg)
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
Instructions
Rinse the lentils under cold water, then combine them with 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 25 minutes until tender. Drain any excess water and let cool slightly.
While the lentils are cooking, mix the ground flaxseed with 6 tablespoons of water in a small bowl to create a flax egg. Set aside for about 10 minutes to thicken.
Finely chop the onion and garlic. In a food processor, pulse the walnuts until they become a coarse meal.
In a large mixing bowl, combine the cooked lentils, onion, garlic, walnut meal, breadcrumbs, soy sauce, nutritional yeast, smoked paprika, cumin, ground coriander, black pepper, and salt.
Add the thickened flax egg to the lentil mixture. Mix until well combined. The mixture should be sticky and hold together. If it feels too dry, add a splash of water or vegetable broth.
Preheat your oven to 375°F (190°C).
Using your hands or a small ice cream scoop, form the mixture into golf ball-sized balls and place them on a parchment-lined baking sheet.
Brush each ball with a little olive oil to help them brown in the oven.
Bake in the preheated oven for 20-25 minutes, or until golden brown and firm to the touch.
Let the vegan 'beef' balls cool slightly before serving. They can be paired with a tomato sauce, added to pasta dishes, or enjoyed as a protein-packed snack.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 59.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4070 mg | 177% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 20.2 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2010 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
