Mushroom and lentil meatballs

About this recipe

This recipe makes 15 vegetarian 'meat'-balls, likely to be served with pasta. I took it from Miranda Rivera's recipe on Plant Based on a Budget.

Ingredients

• 1 cup brown lentils (rinsed)
• 250 g mushrooms (sliced)
• 1/2 cup rolled oats
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried tarragon
• 2 tablespoons olive oil
• 1 white onion (chopped)
• 4 garlic cloves (minced)
• 1 tablespoon soy sauce

Method

1. Preheat oven to 200°C, and line a baking tray with paper. Combine lentils and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Remove from heat, drain, and let cool.
2. Combine mushrooms, oats, lentils, and spices in a blender. Blend until the mixture is pulverised but not mush.
3. In a large skillet over medium heat, warm olive oil, then add onion and a pinch of salt. Cook, stirring often, until the onion is translucent and turning golden at the edges (this should take ~5 minutes). Add garlic and cook, stirring, for ~30 seconds. Stir in the lentil-mushroom mixture and cook until browned (this should take ~5 minutes), stirring constantly.
4. Add soy sauce to skillet. Continue to cook, stirring constantly, until the liquid has been absorbed. Remove from heat and transfer to a heat-safe bowl. Season with pepper to taste. Allow the mixture to cool.
5. Shape into ~15 golf-ball-sized balls. Bake for ~35 minutes, or until golden brown.