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HIGH-PROTEIN VEGANUARY MEALS DAY 2: LENTIL MUSHROOM MEATBALLS 🧆 with a giant couscous & mint pistou salad 🥗 you could honestly use these meatballs with anything: in a tomato sauce with pasta or make in advance to have in a pack lunch with some salad and hummus 🍝 this all packed in about 30g of plant protein all from the lentils and grains 🥳 so comforting but also so so fresh & the meatballs tasted reaaaal meaty ✨

🧆 LENTIL MEATBALL RECIPE 🧆 makes 24 meatballs (plenty for lunch the next day!!)
• 100 g dry Puy lentils or green lentils • 35g pecans, blitzed to a crumb • 250 g white or chestnut mushrooms • ½ large onion, chopped very finely • 3 garlic cloves, chopped very finely • 2 heaped tbsp nutritional yeast • zest of 1/2 lemon • 10 g fresh parsley (about 2 tbsp) chopped small • 1/2 tsp dried oregano ½ tsp smoked paprika • ½ tsp salt, adjust to taste • 1/4 tsp hot chilli flakes • 1 flax egg (optional if you know how to make it, helps with binding but not essential) • 30 g flour •

– cook lentils according to pack till soft but not complete mush
-blitz the mushrooms in a food processor so they are really finely chopped small
– heat up a tbsp oil in a pan and fry the onion, garlic and mushrooms till all the liquid has evaporated
– Place all the remaining ingredients (except the oil you will use later) in a large mixing bowl and chill the mixture for a few hours. If you are pressed for time, stick the mixture in the freezer for 30 minutes or so
– once chilled, roll into 24 balls then lay out on a baking tray (If the mixture is not quite sticking together, add a touch more flour) and brush over some oil and bake for 30mins at 180 (turning them over halfway) OR fry in a pan with oil covering the bottom and cook till golden on all sides (this is the quicker option!)
– serve with whatever you fancy – pasta, salad, u name it 🥳🥗🧆

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