Meatless Monday:Mushroom and lentil meatless 'meatballs' with roasted vegetable and tomato sauce

If you are new to being a vegan these 'meaty' meatless 'meatballs' will ease your way into becoming a fully fledged vegan.  

Serves 2-3

You will need

For the meatless 'meatballs'
100g brown lentils
1 onion, minced
250g chestnut mushrooms, sliced
2 tbsp organic olive oil plus extra for greasing baking tray
70g breadcrumbs
egg substitute equivalent to one egg
2 tsp organic, reduced salt bouillon
1 tsp thyme

For the roasted vegetable and tomato sauce
1/2 small aubergine
1/2 yellow pepper
1 small red onion
1/2 courgette
Olive oil spray
1 carton organic chopped tomatoes
Handful of fresh basil
Pasta to serve

To make the meatless 'meatballs' place the lentils in a saucepan, cover with cold water and bring to the boil. Lower the heat and simmer for 15-25 minutes until tender.  
Heat the olive oil in a frying pan and add the minced onion and sliced mushrooms. Fry over a medium heat until any liquid has reduced. Add the thyme.
Place the lentils and mushroom mixture in a blender together with egg substitute equivalent to one egg, bouillon and the breadcrumbs. Blend then shape into 'meatballs' and place on an oiled baking tray.  Bake for 30-40 minutes at 200 degrees centigrade, turning once.
Place the vegetables on a roasting tray, and spray with olive oil. Roast in a hot oven for 40 minutes until soft (this can be done the evening before if you are using the oven).  When cool, chop the vegetables and place in a saucepan together with the chopped tomatoes and basil.  Heat through.

Serve the roasted vegetable sauce with the 'meatballs' and pasta.

Janet x

Recipe Copyright © 2015 40plusandalliswell

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