It’s been a while since I had time to experiment and write but I am back with full force. I have been able to cook almost every single day since the 4th of January due to the lockdown we are under. I work from home in the mornings and lunches lately, which gives me a wide afternoon for experimentation and doing my Master’s thesis. It’s one of the times where I actually feel healthiest in my life and I kind of think I owe that to the fact that I have so much time to cook healthy, homemade meals.
These vegan broccoli meatballs!
These meatballs were one of the first things I made when I finally had time to cook and they have been a hit with everybody. You know it’s good when your grandmother likes it! I think the combination of broccoli and red+green lentils is what gives it this pleasant meaty (but not too meaty) flavor which is to die for! I have been so looking forward to sharing this recipe with more people.
Lately, I make a weekly meal plan every Sunday which I hope to soon share with you and having the meal plan every week and being able to prepare in advance has really helped me think of cooking more as something fun rather than tedious and time consuming (which is how I used to often feel about it when I was busier). If you prepare and make sure to set time aside for cooking, it can actually be something rather fun and relaxing and that’s what we are aiming for here.
The cool thing about these meatballs is that they can be prepared the day before as they taste just as good the day after. In fact, I feel like their taste was a bit stronger the day after as they actually reminded me of meat a bit and I did not like that.
Let me just say this – I have tried many vegan meatball recipes, and many of them have come out so bland that all the effort and time I put seemed wasted. This is the first time that I make vegan meatballs and I am so happy with them that I want to jump across the room and cook some for the whole neighborhood to spread the joy. Now without further ado, I will get right onto sharing this awesome recipe with you.
- 1 broccoli (around 250g)
- 250 g red lentils
- 150 g green/brown lentils
- 1 big onion
- 2 1/2 cups of parsley
- 150 g panko breadcrumbs
- 100 g fine oats (best if you make it into oat flour if you have a processor but works also with regular fine oats)
- oil (only for frying)
- 2 cubes bouillon
- 1 teaspoon garlic powder or 2 garlics, minced or chopped finely
- 1 teaspoon paprika
How to make the vegan meatballs
- Cook all the lentils until ready.
- Grate or just process all the vegetables and parsley in a food processor and then mix them together.
- Then add the vegetables to the cooked lentils and mix all together well.
- Dissolve the 2 cubes bouillon into a little bit of water and slowly add the dissolved bouillon to the mixture, mixing all of it well again.
- Add the breadcrumbs, oats, garlic and paprika to the mix, mixing each in well into the mixture.
- Mix with your hands to form a dough. If too dry, add a bit of water.
- Before you make the meatballs taste the dough to see if it is missing something.
- Add more salt or any desired spice to the mix and create the taste you prefer.
- Then shape small balls out of the dough and fry them on a frying pan in a little bit of oil
- The frying is very quick, you just need to see them get a bit red on each side. (I prefer mine very red, almost burned).
- Serve with potatoes on the side or whatever you like
- Keep in fridge for 3-4 days.
- The key is to make sure you mix well all of it consistently as you add new ingredients.
- This can work as a great burger patty as well.
SO much protein
This meatballs will provide you with quite a lot of protein due to the combination of all lentils and broccoli. Here is the nutritional info per meatball. I shaped my meatballs around 2 tablespoons big.
A lot of meatballs (32 to be exact)
This is quite a huge meal. It really depends on how big you shape them, but I ended up with 32 meatballs… It is safe to say that we had meatballs to eat for a whole of 2 days. Could have been for longer if they weren’t so darn good.
So many options
You can use this recipe to make burger patties, combine with some lettuce and tomato and they will blow your mind.
On top of that, I had them for breakfast on top of my bread with some butter and they make a fine topping as well. I can imagine them working well in sandwiches or pita bread as well.
Hope you enjoy these awesome veggie balls! If you are looking for more, check out some other vegan main dish recipes here:
An incredibly tasty vegan meal high in protein, easy to cook and perfect for vegans who like huge portions. Enjoy vegan coconut tofu noodles!
A quick and easy recipe for vegan mushroom pasta wish spinach. Made wish coconut milk, it is a budget-friendly plant-based worknight dinner for everyone.
Looking for an easy and healthy vegan meal? Try a quick couscous with chickpeas and spinach that will make the whole family happy.