If you’ve been following along with the blog at all, you might’ve noticed my spicy penne rosa pasta recipe earlier this week! Well, if you made that or are looking to, you’ll love today’s recipe.
Today’s vegan mofo number 18 post is a recipe for a vegan lentil meatballs for a penne rosa sandwich, and mine uses the same penne rosa sauce from earlier this week’s post for a perfect, use up all your leftovers, sorta dinner.
For this dish you’ll want to play with seasonings and match them to your preferences. I used thyme, oregano, and italian seasoning for mine, but I also imagine a rosemary or sage or smoky vegan lentil meatball would be excellent too! You can use these vegan lentil meatballs on top of some bread and have a sandwich, but they would also be great in some spaghetti or vegan alfredo even!
If you are going to put them in those types of dishes, just keep cook them separately and heat them last and add them to the dishes because I’m not sure that they’d hold up very well in a sauce for too long. What else is great about these meatballs is that they’re healthy and gluten-free. Try them in some Tuscan Soup too! Mama mia!
This recipe calls for cooked lentils. I’m no lentil artist and everyone I know prepares lentils differently, so I suggest you just follow your package instructions and if you got them bulk, researching a cooking method that works best for you. What I do is sort 1 cup of dry lentils for rocks, rinse them, then boil the 1 cup of lentils in 2 cups of water until the water is absorbed and the lentils are softened. Usually it takes me about 25 minutes, but sometimes longer. Also this is for brown lentils, other lentils operate differently!
- ⅔ cup of prepared, cooked brown lentils
- 1 tsp fresh or dried oregano
- 1 tsp fresh or dried thyme
- ½ tsp of ground paprika
- ½ tsp of garlic powder
- 1-2 Tbl nutritional yeast (nooch)
- pinch of red pepper flakes (optional)
- 1 tsp Italian seasoning
- ¼ tsp salt
- pepper, to taste
- 3 Tbl ground flax meal
- 7 Tbl water
- splash of liquid smoke or vegan Worcestershire sauce
- ¼ tsp coconut oil
- fresh basil for garnish
- ½ cup of marinara sauce, or my recipe for spicy penne rosa sauce
- 2 buns/hoagies (go gluten-free for a gluten-free recipe)
- vegan cheese shreds (optional)
- Preheat your oven to 350 degrees F.
- Either by hand or with a food processor, mash up your lentils just a little so that they are the consistency of a dough or ground "meat."
- Add in your oregano, thyme, paprika, garlic powder, nutritional yeast (nooch), red pepper flakes, if using, Italian seasoning, and salt and stir until all are well incorporated or pulse a few times in a food processor. Set aside.
- In a small bowl, mix together your ground flax meal with your water and stir until the flax meal and water mixture thickens, for about 2 minutes.
- When your flax meal and water mix has thickened, add it to your lentil mixture and stir until everything is well incorporated.
- Add the liquid smoke or vegan Worcestershire sauce to the lentil, flax mix.
- Mold your lentil mix into meatball sized balls. If your mix isn’t holding together very well, add either a little more water, or add a little more flax. Add more water if the mix feels dry and is crumbling apart. Add more flax if your mix is too thin and won’t keep it’s shape.
- Place your meatballs onto a baking sheet with the coconut oil, and bake until crispy on the outside, for about 15-18 minutes.
- While your meatballs are baking, prepare your sandwich by adding your marinara or spicy penne rosa sauce to a bun and mincing fresh basil. Top with lentil meatballs and some vegan cheese.
- Snob Away!
I hope you enjoy this recipe and have been enjoying all my other vegan mofo posts along the way, this has been so much fun! Stay tuned, I have a new ebook coming very very soon that I think you’ll love!
Like this recipe? Try out your own version? Share it with me via social media using #vegetariansnob! I love to see what you’re cooking up!