Name: Easy Vegan Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ¾ cup old fashioned rolled oats; 2 tablespoon ground flaxseed; 3 tablespoon water; 2 cup cauliflower florets; 1 cup cooked lentils (I used the steamed lentils from Trader Joe’s); ¼ cup fresh parsley, finely chopped; ¼ teaspoon garlic powder; ½ teaspoon onion powder; 1 teaspoon oregano; ½ teaspoon paprika; ½ teaspoon salt; 2 tablespoon olive oil, for cooking

Description

Made with just a handful of simple ingredients, like ground flaxseed, cauliflower, lentils, and parsley, you'll be glad you skipped the over processed meat substitutes and made your own.

Ingredients

Units Scale

3/4 cup old fashioned rolled oats
2 tablespoon ground flaxseed
3 tablespoon water
2 cup cauliflower florets
1 cup cooked lentils (I used the steamed lentils from Trader Joe’s)
1/4 cup fresh parsley, finely chopped
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoon olive oil, for cooking

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Instructions

Pulse oats. Pour the oats into the bowl of your food processor and run until the oats have broken down into a fine meal. Transfer the oat flour to a large mixing bowl and set aside.
Make the flax egg. In a small bowl, combine the ground flaxseed and water and stir to combine. Set aside to allow the “flax egg” to set.
Add cauliflower. Bring a medium-sized saucepan of water to a boil and add the cauliflower florets. Boil the cauliflower until just tender, about 5 minutes. Drain and transfer the cauliflower to the bowl of your food processor.
Add lentils. Add the cooked lentils to your food processor and pulse several times to chop up the cauliflower and incorporate it with the lentils.
Combine it all. Scoop the lentil and cauliflower mixture into the bowl with the oat flour. Add the parsley, garlic powder, onion powder, oregano, paprika, salt, and flax egg. Mix thoroughly to combine all of the ingredients and adjust the seasonings to taste (I added another pinch of salt).
Make your meatballs. Using a tablespoon, scoop the vegan meatball mixture into small piles. Split each pile in two and roll the mixture between your palms to form the mini vegan meatballs. Each vegan meatball should be about ½ tablespoon.
Cook your meatballs. Heat a tablespoon of olive oil in a large, non-stick skillet over medium-low heat. Place the cauliflower lentil balls in the hot skillet, working in batches if needed, and cook for 2 to 3 minutes on each side. When done, the mini vegan meatballs should be golden brown and crispy on all sides. Set aside to cool.