Vegetarian Vegan Gluten-free Egg-free Meat-free Balls with Tomato Sauce

No-Meat Ball & Tomato Sauce (Vegan, Gluten-free, Soy-free, Nut-free, Oil-free Option)

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Do you know that feeling? There is this ingredient in your pantry that you bought because it should be part of a ‘healthy and balanced diet’? And then you just keep pushing it out of the way to get to some of the other ingredients instead? Well, in my pantry this happens particularly to lentils. Somehow I have a love hate relationship with them. Once they are cooked though, I love them!

So I’ve motivated myself to use those forgotten ingredients again. And this is what happened as a result! A no-meat ball that is absolutely delicious! I haven’t tested them on my favourite omnivores yet but I will let you know what they said about them 😉

For 4 portions you’ll need:

For the no-meat balls:
3/4 cup (150g) brown lentils (soak them for at least 12 hours and the cook and drain them)

1/2 onion, diced
1/3 cup (45g) buckwheat flour
2 tablespoon tahini
1 tablespoon fiber husk
1 1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder

For the sauce:
1 1/2 cup (375ml) passata (pureed tomato)
1/2 onion, diced
2 teaspoon ground paprika

1 teaspoon dried thyme
salt & pepper to taste
1 1/2 cup (375ml) water

some cooking oil (I prefer coconut oil) or water, if you want to go for the oil-free version

Preparation:

1. Preheat the oven to 190°C. For the meatballs, mash the cooked and rinsed lentils in a medium sized bowl or pot. Then add the remaining ingredients and mix well.

2. Line the baking tray with baking paper. Form the no-meat balls with your clean hands and place on the baking tray.

3. Bake for approx. 10-15 minutes, then flip and bake another 10-15 minutes, until golden brown and relatively firm.

4. While the balls are baking, heat the coconut oil in a medium sized frying pan and cook the diced onion until golden brown. If you don’t want to sue oil, cook the onion in a few tablespoon water until tender.

5. Add paprika powder and mix well. Then quickly stir in the passata and cook for about 15 minutes, until is has thickened up considerably.

6. Add the remaining spices and the water and mix well. Bring to boil again and let simmer for a few more minutes.

7. When the balls are finished, add them to the sauce and gently cover them with it, don’t let them cook in the sauce. Serve with some freshly chopped herbs like oregano or basil 🙂

Enjoy! 🙂

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

 

 

3 thoughts on “No-Meat Ball & Tomato Sauce (Vegan, Gluten-free, Soy-free, Nut-free, Oil-free Option)

  1. Tal

    Hi,
    first of all thank you for your nice website:)
    I tried to make this recepie today, and the no-meatballs came out very tasty but their texture was very soft, is it supposed to be this way?

    Reply
    1. vgmonster Post author

      Hey Tal,
      Thank you very much for your feedback! They shouldn’t be very soft. Maybe you cooked them for too long in the sauce? Or they weren’t baked long enough? They should be quite firm when they come out of the oven. And they are at their best when gently folded into the hot sauce, without letting them simmer. I hope that helps!
      All the best,
      Jana 🙂

      Reply
  2. Pingback: Lentil ‘Meat’ Balls

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