Vegan Lentil Mushroom Meatballs With Angel Sweet®

Serves

4

Prep Mins

20

Total Mins

25

Ingredients

For the lentil-mushroom meatballs:

  • 2-½ cups cooked lentils (1 cup dried)
  • 5 oz. cremini mushrooms 
  • ½ cup oats
  • ½ cup flat-leaf parsley leaves
  • 1 tsp. Italian seasoning 
  • ½ tsp. red pepper flakes
  • 2 Tbsp. olive oil
  • 1 Tbsp. nutritional yeast
  • 1 medium white onion, finely grated
  • 4 garlic cloves, finely grated
  • 1 Tbsp. Tamari 
  • ½ tsp. salt
  • 3 Tbsp. unsweetened plant-based milk, such as oat milk
  • ½ cup vegetable broth

For the sauce:

  • 2 Tbsp. olive oil
  • 2 zucchini, cut into ½” half moons
  • 2 yellow squash, cut into ½” half moons
  • 1 package Angel Sweet® tomatoes
  • ¼ cup basil leaves
  • Kosher salt and black pepper, to taste

Directions

Directions

  • To make the lentil-mushroom meatballs: In a food processor, combine the lentils, mushrooms, oats, onion, garlic, parsley, Italian seasoning, red pepper flakes, Tamari, and salt. Pulse until the mixture comes together. 
  • Heat 2 Tbsp. olive oil in a large skillet over medium heat. Add the mixture and cook until vegetables in the mixture begin to brown. 
  • Add vegetable broth to the skillet. Continue to cook, stirring constantly, until liquid has been absorbed. Taste for seasoning and add more salt as needed. 
  • Allow the mixture to cool until it is comfortable to handle. Form into 1” round meatballs and place onto a baking sheet, leaving 1” of space around each one. Bake for 20 minutes at 400ºF, or until golden brown.
  • To make the sauce: Heat olive oil in a large skillet over medium heat. Add zucchini, yellow squash, and Angel Sweet® tomatoes.
  • To the skillet and cook until tomatoes just begin to burst and squash are softened and lightly browned, about 10 minutes. To the skillet, add 1 cup water and cook until the sauce is brothy but thickened slightly. Season with salt and pepper to taste. Garnish with basil leaves and serve with lentil-mushroom meatballs. 

 

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