⏳ Yield & Time

Yield: 12 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 1 cup Cooked lentils
• 1/2 cup Breadcrumbs (panko)
• 1/4 cup Nutritional yeast
• 1/4 cup Finely chopped onion
• 2 cloves Minced garlic
• 1 tbsp Tomato paste
• 1 tsp Dried oregano
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Water
• 1/4 cup Vegan mayonnaise
• 2 tbsp Lemon juice
• 1 clove Minced garlic
• 1/4 tsp Dijon mustard
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• Optional Fresh parsley (for garnish)

📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for getting perfectly cooked meatballs.
2. In a large bowl, combine 1 cup cooked lentils, 1/2 cup breadcrumbs (I like panko!), 1/4 cup nutritional yeast (for that cheesy flavor!), 1/4 cup finely chopped onion, 2 cloves minced garlic, 1 tbsp tomato paste, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well, I usually do this by hand; it's more satisfying somehow.
3. Gently add 1/4 cup water to the mixture, mixing until it's just combined. It should be moist but not soggy. Think of it like a slightly firm meatball consistency.
4. Roll the mixture into 1-inch meatballs. They don't need to be perfect—rustic charm is totally acceptable! I aim for around 12-15 meatballs, depending on my appetite.
5. Place the meatballs on a baking sheet lined with parchment paper. This will prevent them from sticking. Leave a little space between each meatball for even cooking.
6. Bake for 20-25 minutes, or until they are golden brown and firm to the touch. Keep an eye on them to prevent burning.
7. While the meatballs bake, prepare the Caesar dressing. In a large skillet, whisk together 1/4 cup mayonnaise (vegan, of course!), 2 tbsp lemon juice, 1 tbsp nutritional yeast, 1 clove minced garlic, 1/4 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper. This is the part where you can get creative!
8. Heat the dressing gently over low heat for about 2 minutes, or until it's slightly warmed through. Don't boil it, just gently warm it up to meld the flavors.
9. Once the meatballs are cooked, add them to the skillet with the dressing. Gently toss to coat the meatballs evenly. Make sure all those delicious little nooks and crannies are covered.
10. Serve immediately. I like to garnish with freshly chopped parsley or a sprinkle of parmesan cheese (vegan, if you're going full plant-based). Mmm, delicious!

📝 Notes

• Make sure your lentils are fully cooked before adding them to the meatball mixture.
• Adjust the amount of breadcrumbs depending on the moisture of your lentils.
• Feel free to experiment with different herbs and spices to customize your meatballs!
• For a richer flavor, you can soak the breadcrumbs in a little plant-based milk before adding them to the meatball mixture. This will also make them a bit softer.