Can I substitute lentils for vegan beef?

Yes, you can substitute lentils for vegan beef in this recipe. Lentils not only add a great texture but also provide added nutrients and are an excellent source of plant-based protein. Just ensure they are cooked and slightly mashed before mixing with the other ingredients to keep the consistency intact.

How long do these meatballs last in the fridge?

These vegan meatballs can last up to 4-5 days in the fridge when stored in an airtight container. If you find yourself with leftovers, reheat them in the oven or microwave before serving. They also freeze well for up to three months, perfect for quick meals later!

What's a good side dish to serve with these meatballs?

Alongside these vegan meatballs, consider serving a light salad or steamed vegetables for a balanced meal. Quinoa or brown rice also pairs beautifully, soaking up the delicious cranberry glaze and complementing the flavors of the meatballs.

Can I make this recipe gluten-free?

Absolutely! To make these meatballs gluten-free, simply use gluten-free breadcrumbs instead of regular ones. This way, you can enjoy the flavors without any gluten concerns.

What can I use instead of breadcrumbs?

If you're out of breadcrumbs, consider using crushed oats, ground nuts, or even chickpea flour as an alternative. Each of these options will help bind the meatballs while contributing a unique texture and flavor.

Vegan Meatballs with Cranberry Glaze

Ingredients

Scale

1 can Vegan beef (or lentils)
1 can Beans (black beans or chickpeas)
1 cup Breadcrumbs
1/4 cup Chopped fresh parsley
1 tsp Garlic powder
1 tsp Onion powder
Salt and pepper to taste
1 cup Canned cranberries
2 tbsp Maple syrup
1 tbsp Balsamic vinegar

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Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine vegan beef, beans, breadcrumbs, parsley, garlic powder, and onion powder, mixing well.
Shape the mixture into small meatballs and place them on a lined baking sheet. Bake for about 20-25 minutes until golden brown.
In a small saucepan, combine cranberries, maple syrup, and balsamic vinegar, heating over medium until it thickens slightly.

Notes

For gluten-free, use gluten-free breadcrumbs. Customize with herbs or spice to your liking.

Author: Isabella Moreno
Prep Time: 15
Cook Time: 25
Category: Main Course
Method: Baking
Cuisine: Vegan
Diet: Vegan

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 8g
Sodium: 350mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 16g
Cholesterol: 0mg