Vegan Meatballs with Mushroom Sauce

Yamilette González
If you rarely find easy vegan recipes, we have a wide variety of options for you to try traditional recipes but with delicious ingredients. Prepare this recipe for Vegan Meatballs with Mushroom Sauce, made from lentils and rice, served with a rich sauce. Remember that lentils and rice help to unify the preparation and are key ingredients for vegan recipes. Additionally, panko helps to improve the consistency by eliminating excess moisture.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups lentils, cooked
  • 1/4 cups oats
  • 2 tablespoons fresh cilantro
  • 1 cup white rice, cooked
  • 1 teaspoon cumin
  • 1 tablespoon onion powder
  • 2 tablespoons panko
  • 4 teaspoons olive oil
  • 1/3 cups onion, chopped, for the sauce
  • 1 tablespoon garlic, chopped, for the sauce
  • 2 cups button mushrooms, quartered, for the sauce
  • 2 cups soy milk, no added sugar for the sauce
  • 1/4 cups white wine, for the sauce
  • 1 sprig thyme, for the sauce
  • fresh thyme, for garnish
Preparation
40 mins
20 mins
Medium
  • For the meatballs, in a food processor, process the lentils with cilantro and oats.
  • Mix the previous preparation with the rice, panko, onion powder, cumin, and season with salt and pepper. Form the meatballs with your hands.
  • In a skillet over medium heat, cook the meatballs with a bit of olive oil until browned. Set aside.
  • For the sauce: in a medium skillet, heat one tablespoon of olive oil and sauté the onion, garlic, and mushrooms until softened. Add the soy milk, white wine, and thyme, cook for 5 minutes. Remove and let cool slightly.
  • Blend the previous preparation, pour into a pot, and cook for 10 minutes until it has a thick consistency.
  • On a plate, serve the meatballs with the mushroom sauce, garnish with fresh thyme.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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