Thursday, 16 August 2012

Lentil & Rice Vegan Meatballs

This is based on the Vegan Meatball recipe from My Vegan Cookbook. Served with Tomato Cream Sauce. Serves 4 as a main with pasta or rice.

Lentil & Rice Vegan Meatballs


1/2 Cup Cooked Lentils (I used tinned brown lentils)
1 Cup Cooked Brown Rice
1/3 cup GF bread crumbs
2 Tablespoons GF Soy Sauce
2 Tablespoons Olive Oil
2 Teaspoons Lemon Juice
1/4 Cup GF Flour
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1 Teaspoon Balsamic Vinegar
1/8 Teaspoon Nutmeg
1/2 Teaspoon Chili Powder
1/2 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
2 Teaspoons Molasses
2 Teaspoons Dry Mustard


Preheat oven to 200C.
Mix ingredients together in a bowl.
Measure out 2 tablespoons of mixture for each meatball and roll into a ball with your hands.
Spray baking paper on a cooking sheet and place meatballs on it.
Place into oven and cook 15 minutes on one side and roll over and cook 15 minutes on the other side.
After they are out of the oven, let stand for about 10 minutes to allow them to firm up.

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