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- 2 cups Mushrooms, sliced `
- 1/ 2 cup diced White onion
- 2 teaspoons oil
- 2 cup lentils, cooked according to the package
- 3/ 4 cup Breadcrumbs
- 1/ 4 cup Nutritional yeast
- 1 teaspoon Dried basil
- 1 teaspoons Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 1 teaspoon salt
- 1/ 4 teaspoon pepper
- 2 cups marinara sauce
Preheat oven to 350 degrees Fahrenheit (176.6 C). Spray a baking pan with cooking oil or line it with parchment paper and set it aside.
Heat a pan on medium heat and add the mushrooms, onions and oil. Cook for 5-6 minutes or until it has become soft. Do not drain the extra liquid from the vegetables. You will transfer all of it to the food processor.
In a food processor or high powered blender combine the cooked lentils, mushrooms, onions, breadcrumbs, nutritional yeast, basil, thyme, oregano, garlic salt, and pepper. Pulse ingredients until it has become a dough-like texture.
Using a cookie scooper or medium spoon scoop the dough. Using your hands pack the dough into firm balls. You can roll the meatball dough with your hands. Avoid rolling it on the counter, it will dry it out.
Evenly place the Vegan Meatballs on the baking pan. Bake for 20 minutes.
Add 1-2 cups of marinara sauce to the bottom of your baking pan. Using a spoon slowly move the meatballs around the pan to coat in the sauce covering them. Add back to the oven to warm through, about 7-10 minutes.