Vegan Meatballs
We continue the struggle to get enough protein with a primarily vegetarian diet.
I found a recipe here for lentil meatballs http://www.theppk.com/2011/03/spaghetti-nos-with-mini-lentil-meatballs/ and modified it a bit. It's not very different from falafel except the tomato paste and yeast give it a meatier taste.
Part A
1 clove garlic
1 small onion
1 1/2 cups cooked lentils
3 Tbsp nutritional yeast
2 Tbsp bread flour
2 Tbsp soy sauce
1 Tbsp tomato paste
1 tsp olive oil
2 Tbsp water
1 egg (this and the cheese make it non-vegan)
1 Tbsp parmesan cheese
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Part B
1/2 cup breadcrumbs
1/4 cup flax meal
(Without thinking, I measured 1 1/2 cup dried lentils and now we have enough cooked lentils for a week.)
Chop and dump everything from part A into a blender and mix it up. I probably went overboard and got pure paste. I would have preferred a bit more texture. Take the results and mix in Part B to make a dough. Add more breadcrumbs until the dough is dry enough to handle.
Make a few dozen little balls and fry them enough to get a crust and then bake for about 20 minutes.
They can get dry so serve in a sauce
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