Vegan Meatballs with Gravy
A delicious and hearty vegan recipe that features lentil meatballs smothered in a savory gluten-free gravy. Perfect for comfort food lovers.
Ingrédients
For the Meatballs
- 1 cup lentils, cooked Ensure they are tender.
- 1/2 cup gluten-free breadcrumbs Check the label to confirm gluten-free.
- 1/4 cup onion, finely chopped Use yellow or white onion.
- 2 cloves garlic, minced Fresh garlic gives the best flavor.
- 1 tablespoon soy sauce Use tamari for a gluten-free option.
- 1 teaspoon Italian seasoning Adjust according to taste.
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil For baking the meatballs.
For the Gravy
- 2 cups vegetable broth Homemade or store-bought.
- 2 tablespoons cornstarch To thicken the gravy.
- 1 tablespoon nutritional yeast For added flavor; can be omitted.
Instructions
Preparation
- Cook the lentils until tender.
- In a bowl, combine the cooked lentils, gluten-free breadcrumbs, onion, garlic, soy sauce, Italian seasoning, salt, and pepper. Mix well.
- Form small balls with the mixture, about one inch in diameter.
- Preheat the oven to 375°F (190°C).
- Arrange the meatballs on a baking sheet lined with parchment paper.
- Bake for 25 minutes or until golden brown.
Making the Gravy
- In a saucepan, heat the olive oil over medium heat.
- Pour in the vegetable broth and bring to a simmer.
- Mix the cornstarch with a little water to create a slurry and add it to the simmering broth, stirring continuously until thickened.
- Stir in nutritional yeast and mix well.
Notes
Store leftovers in an airtight container in the fridge for 3–5 days. They can also be frozen for up to three months.