Ingredients
Scale
- 2 tablespoons unrefined coconut oil, grapeseed oil, or avocado oil
- 2 cups (260 g) diced carrots
- 1 cup (70 g) chopped portobello mushrooms
- 1 cup (160 g) diced yellow onion
- 2 cups (400 g) cooked green, brown, or French green lentils (roughly ¾ cup/140 g dry)
- 2 tablespoons water
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 3 garlic cloves, minced
- 2 teaspoons ground psyllium husk
- 2 teaspoons rough-chopped fennel seed
- 1 teaspoon fresh-cracked black pepper
- 1 teaspoon sea salt, plus more to taste
- ½ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
Instructions
- In a skillet heated to medium, add 1 tablespoon of the oil and sauté the carrots for 20 minutes, until easily pierced with a fork but firm, not mushy.
- Add the mushrooms and onion and sauté over medium heat for 5 to 10 minutes, until softened and browning a bit. Transfer to a food processor with the remaining ingredients. Pulse together 30 to 35 times, until just broken up and sticky with texture and bits of colour intact. Taste – if needed, season with more salt or seasonings. Pulse or stir to incorporate.
- Form 1½-inch (4 cm) meatballs with your hands. Heat a skillet to medium and add the remaining oil. Slow-cook the meatballs, rotating often, for 10 to 15 minutes, until browned on all sides. Serve warm. Enjoy!
Notes
Recipe from YumUniverse Pantry to Plate © Heather Crosby, 2017. Photographs copyright © Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main
- Cuisine: Vegan