Vegan Lentil Meatballs:
Coconut Curry Fenugreek Sauce: ( if you like extra saucy, double the recipe)
1. On high heat, bring lentils and fennel seed to a boil in a small pot with 3 cups water. Cover, turn heat to low and simmer 25 minutes. Drain well.
3. Make the sauce. In a skillet or medium pot, saute garlic and ginger in olive oil, on medium until just golden, stirring often to prevent scorching. Add turmeric ( root, or ground) sauté 1 more minute. Add diced tomato, sauté until most of the juices evaporate about 5-8 minutes. Stir in coconut milk, fenugreek, lime, brown sugar, salt, cayenne and pepper. Taste for salt. Bring to a simmer, then turn off heat until ready to serve.
4.Make the vegan lentil meat balls. Pre-heat oven to 400F. In a food processor, place the cooked quinoa, and half of the lentils, and pulse until texture of coarse sand. Place in a large bowl. Add the remaining lentils, chopped cilantro, salt, granulated garlic to the bowl and mix well. In the same food processor, add the tofu (blotted well) and 1 T olive oil. (The tofu will bind the mixture and oil will keep tim from drying out.) Pulse tofu and oil until a smooth paste, scraping down the sides as necessary. Scoop it into the lentil mixture and mix it in well. Prepare a parchment lined baking sheet. With your hands, kneed lentil mixture briefly it’s thoroughly mixed and salt and spices are evenly distributed. With wet hands form small ping pong sized balls. Place on baking sheet and place in the oven for 20-25 minutes.
5.Warm the sauce and place lentil meatballs over the sauce, and sprinkle with cilantro. Serve immediately.
Makes 14-16 meatballs.
Double the sauce for extra saucy!
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