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Vegan High-protein Meatballs

These amazing vegan mushroom eggplant meatballs are the stuff my dreams are made of right now. They're mouthwateringly delicious, with a silky almost melting feeling on the tongue and a golden, crispy exterior. I could eat these every day at every meal and still crave more. I adore the creamy, melt-in-your-mouth texture of the eggplants, combined with the meatlike texture of the mushrooms and all held together by the lentils. And add in the mediterranean spices, garlic and slight crunch of the almond flour and this recipe may just be the best vegan meatballs ever. It's so good, I don't even have enough words to describe it. | Munchyesta.com
These amazing vegan mushroom eggplant meatballs are the stuff my dreams are made of right now. They're mouthwateringly delicious, with a silky almost melting feeling on the tongue and a golden, crispy exterior. I could eat these every day at every meal and still crave more. I adore the creamy, melt-in-your-mouth texture of the eggplants, combined with the meatlike texture of the mushrooms and all held together by the lentils. And add in the mediterranean spices, garlic and slight crunch of the almond flour and this recipe may just be the best vegan meatballs ever. It's so good, I don't even have enough words to describe it.
Simone - Munchyesta.com
Prep Time 15 minutes
Cook Time 20 minutes
Serving Size 4 people

Ingredients

  • 1 medium Eggplant Chopped
  • 2 cups Baby Bella Mushrooms Chopped
  • ½ Red Onion Finely Diced
  • 2 cloves Garlic Finely Diced
  • 2 tbsp Coconut Oil
  • 1 tbsp Dried Thyme
  • 1 tsp Dried Basil
  • Pinch of Salt
  • Pinch of Pepper
  • 3/4 cup Cooked Lentils
  • 1/3 cup Almond Flour
  • 2 tbsp Nutritional Yeast Optional
  • 1/3 cup Vegan Cheese Optional

Instructions

  • Preheat the oven to 425F.
  • Heat the coconut oil in a large pan and add the chopped mushrooms and diced eggplants. Let them cook for a few minutes at high heat, until the liquid from the mushrooms are absorbed.
  • Add the chopped red onion and garlic to the pan and mix everything together. Season with salt, pepper, thyme and basil and stir to combine. Let everything cook for a few minutes longer at medium heat.
  • Take the pan off the heat and carefully pour the veggie mix into a blender (or use a blender stick to blend everything in a large mixing bowl).
  • Blend everything together with the cooked lentils and optional nutritional yeast, but be careful not to blend it too much. You want there to still be a few larger pieces of mushrooms and eggplant among the mixture.
  • Stir in the almond flour, adding a little at a time, until the meatballs hold together when rolled into a ball.
  • Shape the mixture into meatballs, you can make them smaller or larger as you prefer, and place them on a baking sheet covered in baking paper.
  • Cook the meatballs in the middle of the oven for around 20 minutes or until the meatballs are golden and a little crispy on the outside. Serve hot and enjoy.