Amazing Vegan Meatball Recipe
I don’t know about you guys, but finding the perfect veggie burger has become my Holy Grail. I have a Pinterest board dedicated to just veggie burgers.
When I say ‘veggie’ burger it’s in the Vegetarian sense, in other words I don’t mind if it’s made of vegetables, beans, Soy, Quorn etc etc and etc! I’ve tried them all.
Some of the burgers I have tried have been better than others and some, even though tasty are just better suited to particular dishes than others.
My other deciding factor regarding homemade veggie burgers, are the ingredients. For example, I wouldn’t want cheese to hold my meatballs together if I am using them to make a curry – and I don’t want tons of breadcrumbs, inside and out, if I am eating my burger in a bread roll or bun!
And of course, being the organised (NOT) person that I am, I would like all the ingredients already in my pantry as soon as I decide that dinner is going to be ‘burger night’ tonight! lol Seriously though, a recipe which uses store cupboard ingredients is a huge plus.
This Recipe has it all! All Killer & No Filler!
Using just tinned lentils, sliced mushrooms and caramelised onions plus a tiny amount of oats. Not only quick and easy but really good value too.
This made 20 meatballs with a 200g tin of brown lentils (this is a normal 400g tin, drained) which I then used for 3 very different & delicious meals. I kept the meatballs in a plastic container for 4 days, while I slowly ate my way through them and they lasted really well without going soggy. I made extra for the boys and they also loved them – and that’s saying something 🙂
|Prep:||Cook:||Yield: 18-20 meatballs||Total:|
Using just tinned lentils, sliced mushrooms and caramelized onions plus a tiny amount of oats. Not only quick and easy but really good value too.
- 200g tinned brown lentils
- 1 large onion, chopped & diced
- 1 garlic clove chopped fine (optional)
- 100g mushrooms, finely chopped
- 4 tbsp porridge oats
- 1 tbsp dried herbs
- s & p
- spray olive oil
- Heat the oven to 200C
- Cook the onions in some olive oil spray with a pinch of salt until translucent and browned.
- Add the chopped mushroom, the tinned lentils and oats (and chopped garlic if using) in a blender with the dried mixed herbs and salt & pepper.
- Pulse until the ingredients are all combined, but not too much. You still want a course mix.
- Roll into small balls, I made 20 - but I was aiming for 18 (3x6), and put them on a lined baking sheet.
- Bake for approximately 30 minutes turning half way through, until they are browned and firm.
Keep the meatballs in a plastic container until you're ready to use them. Refrigerate up to 4 days.
The first meal idea using these fabulous meatballs is,
Spaghetti & Meatballs with Onion & Tomato Sauce
– with a Spinach, Beetroot & Feta Salad.
A lovely simple sauce made from tinned tomatoes, roughly chopped onion and a hint of garlic and herbs poured over a plateful of spaghetti and meatballs, sprinkled with grated cheese.
Spray your pan with olive oil spray, fry the onion with a pinch of salt until softened, add a spoonful of tomato paste and the chopped garlic clove and heat through until the garlic smells gorgeous! Add the tinned chopped tomatoes a splash of balsamic vinegar (optional). Season with salt and pepper and also add a generous pinch of dry mixed herbs. Simmer for about 5-10 minutes and you’re done.
This was really nice! The meatballs were firm under the sauce, and the earthy taste of the lentils & mushrooms with the tartness of the tomato sauce made a lovely combination with the pasta.
Served with a spinach, beetroot and feta salad on the side.
Meatball Pitta Sandwich
I normally avoid sandwiches, especially for lunch but as I was looking for something delicious to do with those ‘meatballs’ I relented. This is my version of a meatball sandwich.
This was a really quick and easy lunch. I used my pannini press to heat up both the meatballs and the pitta bread, so it was really easy clean up too.
The first thing I did was quickly make the coleslaw. I used my easy Coleslaw recipe but this time I skipped the apple.
I heated up the pannini press for the meatballs and mini pitta bread.
Slicing right across the top of the hot pitta, you get a piece of bread which is just the right shape and size to stuff into the bottom of your pitta bread. This gives you a stronger base for all your sauces and dips 😀 No more splitting open at just the wrong moment!
Stuff your pitta with pickled beetroot slices, some meatballs, a few tablespoons of tinned chopped tomatoes (I really don’t like raw tomatoes, and anyway they say tinned are better for you?!) but go ahead and use fresh tomato slices if you like, and top it all with your creamy coleslaw!
I had everything spilling out, and couldn’t eat it politely it was so huge. So be warned if you’re eating with company!
For those of you following Slimming World, check that your wholemeal mini pitta is under 60g and that it is one allowed on plan. Everything else is free, which means that you can have unlimited amounts 🙂 Enjoy!
This was a really delicious and healthy lunch, the meatballs are really filling so I was very happy with that one. Don’t forget to fill your plate with 1/3 salad, fruit or vegetables. This meal had more than enough veggies with it.
Last but not least,
Keftedes ‘Meatballs’ with Rice Pilaf, Griddled Courgettes/Zucchini and Feta Salad
Last but not least, Keftedes – a Greek dish my mum used to make with shallow-fried ‘meat’ meatballs. She would make a mountain of them for dinner, because only half would make it to the dinner table. Every person who went through the kitchen, sampled one, or two or three LOL.
My favourite way to eat them was with fluffy rice pilaf and Greek yogurt on the side. So I wondered what my meatballs would be like with that combination of flavours. It was the best!
The difference between normal rice and pilaf is that I add chopped onion, olive oil spray and toasted vermicelli to the rice. I don’t know if this is the ‘proper’ pilaf or not, but it’s the one ‘Mamma used to make’ 😀
To Make A Simple Pilaf
Simply spray a pot with olive oil spray add the chopped onions and a pinch of salt and cook until softened. Add the vermicelli to the hot pan, spray with a little more olive oil spray and toast until the vermicelli has changed colour/browned. I must admit I didn’t cook it long enough this time, because I was too busy taking photos to concentrate, and it still has a pale colour. Sorry!
Once the vermicelli is ready, add a cup/mug/tea cup of rice to the mixture stirring well, coating the rice with the onion mixture and heating it through. Then add your 2.5 cups/mugs/tea cups of boiling water/stock, season & bring to the boil and simmer like you would your plain rice.
In the meantime slice your courgette/zucchini into half moons and lightly fry on low heat, in a pan sprayed with olive oil spray. Season and once the vegetables have started to soften add the meatballs to the same pan to heat through thoroughly until the courgettes are coloured.
Serve with the rice, Greek yogurt on the side and a lovely green salad garnished with Feta & mint.
Vegan Meatballs – the Verdict
These meatballs were so delicious that there shouldn’t really be any left for ‘leftovers’, but they are really filling too. So 6 mini meatballs were all we could manage per meal (and we have large appetites as you know!)
On the other hand, they are so versatile that it is well worth making extra just so you can use them in so many different meals. My boys just pick them off the plate to snack on.
We have used these as a ‘meatball and ketchup sandwich (I told you, kids can make anything into a sandwich), meatball Kofta Curry (recipe coming soon), meatballs with mash & gravy.
They are so quick and easy to make though, that you don’t need to rely on leftovers to make so many dishes.
I hope this easy recipe helps you guys out as much as it has me. And now back to my search for that perfect ‘veggie’ burger. If you have already found the perfect burger, pleeeez drop me a line and let me know what and where it is! 🙂
All my meal ideas include at least one third of salad/vegetables and/or fruit with it, (this is the way we at Slimming World eat less without going hungry).
N.B. Any item in bold is a Healthy Extra* on the Slimming World plan, so these must be weighed or measured and not exceeded, if you want to maximise your weight loss. Eating at least one third of vegetables (superfree food) at each and every meal is also key to this plan.
Please note that I am in no way affiliated to Slimming World, nor am I a Slimming World consultant, and still believe that the best way to follow this plan is to join either online or better still with a group near you.