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Lentils Balls in Sweet and Sour Sauce

Ginny says, "There are so many tasty ingredients wrapped up in these little balls. You may find yourself eating them without a sauce and that’s okay, too."
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer, Entree
Cuisine: dairy free, vegan
Servings: 12 people
Calories: 115kcal

Ingredients

  • 1 tablespoon coconut oil (plus more for baking sheet)
  • 1 cup dried lentils
  • 2 cups water
  • 1/4 cup white onion (finely diced)
  • 1/4 cup red bell pepper (finely diced)
  • 1 carrot (grated) (about 1/2 cup)
  • 8 ounces button mushrooms (wiped clean with a clean, damp cloth)
  • 1/2 teaspoon garlic powder
  • 1/4 cup dry white wine (such as chardonnay)
  • 1/2 cup vegan vegetable stock
  • 3/4 cup vegan bread crumbs
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup of your favorite sweet and sour sauce

Instructions

  • Preheat the oven to 350°F.
  • Lightly grease a baking sheet with coconut oil and set aside.
  • Pick through the lentils to make sure there are no pebbles. Rinse.
  • Bring the 2 cups of water to a boil in a medium-size saucepan. Add the lentils. Bring back to a boil and cook until al dente, about 10 minutes.
  • Drain the lentils when done.
  • Place the coconut oil in a large skillet and heat over medium-high heat.
  • Add the onion and bell pepper and cook for 5 minutes.
  • Add the grated carrot and cook for another 5 minutes.
  • Place the mushrooms in a food processor and pulse a couple of times until coarsely chopped.
  • Add the cooked lentils and pulse again until chopped a little bit more but still coarse.
  • Add this mixture to the vegetables in the skillet. Add the garlic powder and cook for 4 minutes.
  • Add the wine and cook for 1 more minute. Add the vegetable stock, bread crumbs, Italian seasoning, salt, and pepper.
  • Stir and let cool so that you can handle the mixture with your hands.
  • Roll the mixture into 48 balls and place on the prepared baking sheet. Bake for 40 minutes.
  • Remove from the oven.
  • You can refrigerate or freeze the balls at this point.
  • If serving immediately, toss lightly with sweet-and-sour sauce.
  • Serve with toothpicks.

Notes

Storing in the refrigerator:
Will keep in the refrigerator for 4 to 5 days.
Freezing:
Freeze in a hard-sided freezer container for up to 4 months.
This will better protect the balls. To defrost, put in your refrigerator overnight.
Reheating:
To serve, heat on a baking sheet in a 350°F oven for 15 minutes. Lightly toss with heated sweet and sour sauce and serve with toothpicks.
*Recipe reprinted with permission from The Make Ahead Vegan Cookbook by Ginny McMeans.
 
Nutrition facts calculated based on 4 Lentil Balls per person.
 
 

Nutrition

Calories: 115kcal | Carbohydrates: 22g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 415mg | Potassium: 107mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1250IU | Vitamin C: 23.9mg | Calcium: 30mg | Iron: 1.4mg