Vegan “meatballs” with lentils
 
Prep time
Cook time
Total time
 
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Ingredients
  • 3 tablespoons olive oil + more for brushing
  • 2 big red onions chopped
  • 2 spring onions chopped
  • 2½ cups (250 gr) shredded white cabbage
  • 250 g small lentils soaked in water overnight & drain
  • 4 garlic cloves
  • 2 tablespoons balsamic vinegar
  • salt as needed
  • Pepper
  • 2½ tbsp. Coriander powder
  • 1 tablespoon thyme
  • 1 teaspoon oregano
  • ½ cup (60 gr) Gluten-free oats
  • 6-7 tortillas
Mediterranean mustard Dip
  • 2 full tablespoons vegan mayonnaise
  • 1 tablespoon Mediterranean mustard
  • ½ tablespoon honey
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ½ teaspoon pink pepper flakes
Toppings
  • ½ red onion sliced
  • 1 cucumber sliced
  • 12-15 cherry tomatoes
  • ½ iceberg shredded
  • 4-5 tablespoons chopped parsley
  • 2 lemons
Instructions
  1. In a nonstick skillet, add the 3 tablespoons olive oil and sauté the red and spring onions until golden, then add the garlic sauté for another 1 minutes. Set aside.
  2. Put the lentils in the food processor, add the rest of the ingredients and the cooked onions, blend well.
  3. Refrigerate for ½ hour.
  4. Take 1 tablespoon portion of the mixture and form into round balls and flatten slightly.
  5. Heat 1-2 tablespoons of olive oil in a frying pan and carefully pour in the “meatballs” one by one, without overfilling.
  6. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat the same process until all the balls are cooked - drain them on paper towels and serve them in a tortilla with onion slices, cucumber, cherry tomatoes, iceberg, chopped parsley, lemon juice and the Mediterranean mustard Dip.
Mediterranean mustard Dip
  1. Add all ingredients in a mixing ball and mix well.
Notes
20 "meatballs"
You can bake the “meatballs” if you don’t want to frying them. Preheat the oven to 200 C°, put the “meatballs” in an slightly oiled non-stick pan, brush them with olive oil and bake for 10 minutes (depends of the oven, might need less time) turn them over and continue baking for about 10 minutes until slightly brown, be careful not to overcook them.
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/vegan-meatballs-with-lentils-recipes-main-dishes/