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Vegan Lentil “Meatball” with Coconut Sauce

Vegan Lentil “Meatball” with Coconut Sauce


  • 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 


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


Stainless Steel Saute Pan

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