Simple vegan and gluten-free meatballs made from a base of lentils, mushrooms, walnuts and oats. The Harissa Cashewmilk Yogurt sauce balances out the spice from the meatballs. If you prefer meatballs without a kick, skip the chili powder and cayenne pepper.
Ingredients
Prep
- Pulse the greens, mushrooms, walnuts, flaxseeds, rolled oats, garlic powder, onion powder tamari, liquid smoke, parsley, paprika, chili powder, cayenne pepper, salt and pepper in a food processor until they're roughly chopped but hold together.
- Shape the dough into 15 balls and place on a platter. Refrigerate for 15 minutes.
- Heat a skillet over medium heat. Gently place the meatballs in the skillet. Keep turning the meatballs until they are golden brown on all sides, about 8 minutes, and then set aside.
- For the yogurt chili sauce: mix the ingredient for the chili oil, add the yogurt and stir gently. Drizzle the meatballs with the sauce and enjoy!
