Description
This Vegan Meatballs with Gravy recipe is a delicious, gluten-free dish perfect for a comforting meal. Made with cooked lentils, gluten-free breadcrumbs, and a blend of savory seasonings, these meatballs bake to a golden perfection. Topped with a rich, smooth vegetable broth-based gravy thickened with cornstarch and enhanced with nutritional yeast, it’s a hearty and satisfying vegan alternative everyone will enjoy.
Ingredients
Scale
Meatballs
- 1 cup lentils, cooked
- 1/2 cup gluten-free breadcrumbs
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Gravy
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 2 tablespoons cornstarch
- 1 tablespoon nutritional yeast
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) ensuring it reaches the correct temperature for baking the meatballs to golden perfection.
- Prepare the meatball mixture: In a large bowl, combine cooked lentils, gluten-free breadcrumbs, finely chopped onion, minced garlic, soy sauce, Italian seasoning, salt, and pepper. Mix thoroughly to create a cohesive mixture suitable for forming into balls.
- Shape the meatballs: Using your hands or a spoon, form the lentil mixture into small, evenly sized balls and place them spaced out on a baking sheet lined with parchment paper or lightly greased.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake for about 25 minutes or until the meatballs turn golden brown on the outside, indicating they are cooked through and firm.
- Heat olive oil for gravy: Meanwhile, in a saucepan, warm 1 tablespoon of olive oil over medium heat to prepare the base for the gravy.
- Add and simmer vegetable broth: Pour 2 cups of vegetable broth into the saucepan and bring it to a gentle simmer, allowing flavors to meld and the broth to heat evenly.
- Thicken the gravy: In a small bowl, mix 2 tablespoons of cornstarch with a little cold water to make a slurry, then gradually whisk it into the simmering broth to thicken it, stirring continuously to avoid lumps.
- Finish the gravy: Once thickened, stir in 1 tablespoon of nutritional yeast to add a savory, cheesy flavor, enhancing the richness of the gravy.
- Serve: Place the baked vegan meatballs on plates and generously ladle the warm gravy over them. Serve immediately for a comforting, gluten-free vegan meal.
Notes
- You can prepare the lentils ahead of time to speed up the process.
- The breadcrumbs must be gluten-free to keep the recipe safe for gluten-intolerant individuals.
- Adjust seasoning to your taste, especially the salt and Italian seasoning.
- For a crispier texture, broil the meatballs for an additional 2-3 minutes after baking.
- The gravy can be thickened further by adding more cornstarch if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
