25min 2 ppl
Vegan Polpette
55 minutes
4 people
Medium31–60 min or 7–12 steps
55 min · 8 steps
Medium: 31–60 min or 7–12 steps
285 kcalper person
Protein 13g
Carbs 32g
Fats 11g
About this dish
These Italian-style lentil and mushroom meatballs are baked until crispy on the outside and tender within, then simmered in a fragrant tomato sauce for an entirely plant-based take on a classic dish.
Allergy Info
Sesame, Tree Nuts
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- mushroomsfinely chopped150 g
- garlic clovesminced3 cloves
- small onionfinely minced0.5
- fresh parsleychopped2 tbsp
- fresh basilfor garnish to taste
Tins & Jars
- tomato paste2 tbsp
- canned crushed tomatoes400 g
- vegetable broth200 ml
Dried Goods
- brown or green lentilscooked and drained200 g
- walnutsfinely chopped60 g
- old-fashioned rolled oatsground into flour50 g
- nutritional yeast40 g
Spices & Seasonings
- dried oregano1 tsp
- red pepper flakes0.5 tsp
- black pepper0.25 tsp
- sea salt0.5 tsp
Oils & Condiments
- olive oildivided2 tbsp
- balsamic vinegar1 tbsp
Utensils
- large mixing bowl
- baking tray
- parchment paper
- blender or food processor
- large saucepan
- wooden spoon
- chef's knife
- cutting board
Method
1
Finely chop the mushrooms and walnuts, mince the garlic and onion, and chop the parsley. Grind the rolled oats into a fine flour using a blender or food processor.
Approx. 10 minutes
2
Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper.
Approx. 5 minutes
3
Combine cooked lentils, mushrooms, walnuts, oat flour, nutritional yeast, garlic, onion, tomato paste, parsley, oregano, red pepper flakes, black pepper, and sea salt in a large bowl. Mix until the mixture holds together when pressed.
Approx. 5 minutes
4
Shape the mixture into 12-16 balls (about 40g each) and arrange them on the prepared baking tray. Drizzle with 1 tbsp olive oil and roll gently to coat evenly.
Approx. 5 minutes
5
Bake in the preheated oven for 20 minutes until the exterior is golden brown and firm to the touch.
Approx. 20 minutes
6
Meanwhile, heat the remaining 1 tbsp olive oil in a large saucepan over medium heat until shimmering. Add the crushed tomatoes, vegetable broth, and balsamic vinegar and stir to combine.
Approx. 3 minutes
7
Bring the sauce to a gentle simmer, then carefully transfer the baked polpette into the sauce. Simmer for 12-15 minutes until the polpette are heated through and the sauce has thickened slightly.
Approx. 14 minutes
8
Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh basil and additional nutritional yeast if desired.
Approx. 2 minutes
