Vegetarian Classic Meatballs with Gravy
Indulge in the hearty comfort of **Vegetarian Classic Meatballs with Gravy**, a plant-based twist on a timeless favorite. Made with a wholesome blend of brown lentils, finely chopped cremini mushrooms, and grated carrots, these tender meatballs are packed with flavor and a boost of nutrients. Seasoned with soy sauce, parmesan, and aromatic herbs like oregano and thyme, every bite is bursting with savory goodness. To elevate the dish, a velvety homemade gravy made from vegetable stock, butter, and cream ties everything together with its rich and creamy allure. Perfect for weeknight dinners or special occasions, these vegetarian meatballs are oven-baked for a golden finish and served irresistibly warm with the luscious gravy spooned over the top. Ready in just under an hour, this recipe is an ideal choice for anyone seeking a satisfying, meatless meal.
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Recipe Information
Ingredients
- 1 cup Brown lentils, cooked and drained
- 1 cup Cremini mushrooms, finely chopped
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 0.5 cup Carrot, grated
- 0.25 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 1 Egg
- 2 tablespoons Olive oil
- 1 tablespoon Soy sauce
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Vegetable stock
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 0.5 cup Heavy cream
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the chopped onions and garlic until softened, about 3 minutes.
Add the chopped mushrooms to the onions and garlic. Cook for another 5 minutes until the mushrooms are tender and any moisture has evaporated. Remove from heat.
In a large mixing bowl, combine cooked lentils, sautéed onion and mushroom mixture, breadcrumbs, parmesan cheese, grated carrot, egg, soy sauce, dried oregano, dried thyme, salt, and pepper.
Mix the ingredients thoroughly until a homogeneous mixture is formed. If the mixture seems too dry, you can add a small amount of water or vegetable stock.
Using your hands, form the mixture into small meatballs, approximately 1 inch in diameter, and place them on the prepared baking sheet.
Brush the meatballs with the remaining 1 tablespoon of olive oil to ensure they brown nicely.
Bake the meatballs in the preheated oven for 20 minutes, turning once halfway through, until they are golden brown.
While the meatballs are baking, prepare the gravy. In a saucepan, melt the butter over medium heat.
Whisk in the flour and cook for about 1 minute until the mixture is bubbly and slightly golden.
Gradually whisk in the vegetable stock, ensuring there are no lumps.
Continue to whisk until the mixture thickens, then add the heavy cream. Bring to a simmer and let it cook further for about 2 minutes, stirring occasionally.
Season the gravy with salt and black pepper to taste.
Once the meatballs are done baking, remove them from the oven.
Serve the vegetarian meatballs hot, drizzled with the creamy gravy.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 4449 mg | 193% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 26.8 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 476 mg | 37% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3141 mg | 67% | |
*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.
