Get the Recipe: Vegan Lentil Meatballs With Curry Sauce (Gluten-free)
Vegan lentil meatballs that are oven-baked and gluten-free. Serve them with a rich curry sauce for a meal that's comforting, savoury and easy to make. You can also meal prep these meat-free meatballs for a make-ahead lunch!
Ingredients
For the lentil meatballs
- 1/2 cup red lentils
- 3 small potatoes, peeled and chopped , (about 300g or 10oz)
- 2 flax eggs
- 1/2 medium red onion, chopped
- 2 tbsp tomato paste
- 1 tbsp nutritional yeast
- 1/4 cup buckwheat flour
- 1 tbsp tamari
For the curry sauce
- 1/2 medium red onion, chopped
- 2 cloves garlic, minched
- 250 g vine tomatoes
- 2 tsp garam masala
- 1 tbsp curry powder
- 1/2 tbsp turmeric
- 1/2 tsp salt
- 1 cup full-fat coconut milk
Equipment
- Saucepan x 3
- Conventional oven
- Baking tray
- Mixing bowl
Instructions
Make the lentil meatballs
- Cook the red lentils for around 10 minutes, until they're soft but not mushy.
- At the same time, boil peeled and chopped potatoes until fully cooked through, which should take around 12-15 minutes.
- Preheat the oven to 180 degrees C (400 F) and line a baking tray with parchment paper.
- Mash the potatoes when done, then add them to a large mixing bowl together with the cooked lentils and the flax eggs, red onion, tomato paste, turmeric, nutritional yeast, buckwheat flour and tamari. Mix everything together well.
- Then, roll the mixture into even-sized balls. Make sure your hands are slightly damp to prevent sticking. The measurements in the recipe card below are enough for 8-9 large meatballs.
- Arrange the meatballs on the baking tray and bake in the preheated oven for 25-30 minutes, until golden and crispy on the outside.
Make the curry sauce
- While the lentil meatballs are in the oven, start preparing the curry sauce. Add the onion and garlic to a non-stick pan and cook for 2-3 minutes to soften.
- Add the tomatoes, garam masala, curry powder, turmeric and salt. Cook for 4-5 minutes, until fragrant and the tomatoes soften.
- Add the coconut milk and simmer, stirring frequently, over a medium heat for around 15 minutes.
Video
Notes
To make the flax egg, stir together 2 tbsp group flaxseed and 4 tbsp water, setting aside for 10-15 minutes.
You can sub light coconut milk, but the sauce won't be as creamy.
This makes 8-9 large meatballs (about 5cm/2 inches in diameter).
Calories: 296kcal, Carbohydrates: 32g, Protein: 12g, Fat: 15g, Saturated Fat: 11g, Sodium: 622mg, Potassium: 785mg, Fiber: 12g, Sugar: 5g, Vitamin A: 657IU, Vitamin C: 15mg, Calcium: 64mg, Iron: 6mg