HOW TO MAKE VEGAN MEATBALLS RECIPES

Steps:

• Preheat oven to 425°, then line a medium baking sheet with aluminum foil and grease with cooking spray. Drain chickpeas, reserving liquid. Transfer chickpeas to a food processor and process until broken down. Make chia egg: Combine chia seeds and water in a medium bowl and stir to combine. Let sit 5 minutes, until mixture gels and becomes thick. Add chia egg, oats, tomato paste, basil, garlic, fennel seeds, and red pepper flakes into the food processor and blend until combined. If mixture is too dry, add liquid from chickpea can 1 tablespoon at a time until desired consistency is reached. Season with salt and pepper. Form mixture into 16 meatballs and place on prepared baking sheet. Bake for 10 minutes, flip meatballs, and bake 8 to 10 minutes more, until golden and crisp. Serve with your favorite pasta and sauce.

Steps:

• Rinse 1 cup of lentils, and then place in a medium pot and cover with two to three inches of water. Bring to a boil, then reduce to a simmer, cover, and cook until almost tender, 15 minutes. Slightly undercooking the lentils helps achieve the best textured meatballs.
• Drain, and then spread onto a baking sheet to air dry before using. If you are making these in advance, transfer lentils to an air-tight container and refrigerate for up to three days.
• Cut mushroom and onion into large chunks, and then add to the bowl of a food processor. Add the garlic cloves. Pulse until finely chopped.
• Heat oil in a large skillet over medium-low heat. Add the mushroom-onion mixture and cook, occasionally stirring, until starting to soften; about 2 minutes.
• Stir in 1/2-teaspoon of fine sea salt, Italian seasoning, fennel seeds, mushroom powder (optional), and 1/2-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; another 5 minutes.
• Wipe out the bowl of the food processor, and then scatter the flaxseed meal, three tablespoons of water, nutritional yeast, and breadcrumbs over the bottom of the bowl and leave it alone for 5 minutes.
• Pulse a few times to blend. Next, add the partially cooked lentils, and pulse until the mixture is well blended — see our photos in the article for reference. The mixture should look mostly blended together and almost smooth.
• Form the mixture into balls, about 1 ounce each—cook as desired.
• Stovetop method: Heat a few tablespoons of olive oil in a wide skillet over medium heat. Gently place the meatballs into the oil and cook, occasionally turning them until well browned and heated through on the inside. Serve with warmed marinara sauce.
• Baking method: Heat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Arrange meatballs on the baking sheet and spray or lightly drizzle with oil. Bake until browned and heated through; 20 to 25 minutes. Serve with warmed marinara sauce.