Vegan Lentil “Meatball” with Coconut Sauce

INGREDIENTS: 

• 250g green lentils
• 200g chopped button mushrooms
• 2 chopped onions
• 4 chopped garlic cloves
• 2 tbsp tomato concentrate
• 3 tbsp breadcrumbs
• 10cl vegetable stock
• 2 tbsp nutritional yeast
• 2 tbsp soy sauce
• 1/4 of a bunch of chopped cilantro
• 40cl coconut milk
• 1 tbsp turmeric
• 2 tbsp coconut oil
• Salt & pepper 

RECIPE:

1/ Cook the lentils in water then strain them.

2/ Heat the sauté pan to 2/3 of the maximum power of your stove with 1 tablespoon coconut oil; then sweat 1 onion and 3 chopped garlic cloves.

3/ Add the mushrooms, tomato concentrate, soy sauce, vegetable stock and cook for 5 minutes on medium heat.

4/ Add the lentils and turmeric and cook for 5 more minutes.

5/ Once the liquid has evaporated, blend with breadcrumbs. Season and set aside in a bowl in the refrigerator for about 30 minutes.

6/ In the meantime, sweat one onion and garlic clove with 1 tablespoon coconut oil for 5 minutes.

7/ Pour the coconut milk, add turmeric and reduce by 1/3 on medium heat. Season.

8/ Form “meatballs” with the lentils and place them on a cookie sheet lined with baking paper. Sprinkle with nutritional yeast.

9/ Cook for 20 minutes at 350°F (180°C).

10/ Serve with coconut sauce.

Tip: You can shape veggie burger patties instead of meatballs.

Preparation time: 25 min

Cooking time: 45 min

6 servings

CRISTEL PRODUCTS USED:

Stainless Steel Saute Pan