Vegan Thanksgiving 'Meatballs'
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty plant-based meatballs made with lentils, mushrooms, sunflower seeds, and chickpea flour. Seasoned with herbs and umami-rich ingredients, they work as a vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 3/4 cup dry brown lentils (rinsed and picked over (2 cups cooked))
- 2 and 1/2 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion (roughly chopped (1 and 1/2 cups))
- 2 stalks celery (roughly chopped (1/2 cup))
- 2 carrots (roughly chopped (1/2 cup))
- 3 large cloves garlic (roughly chopped)
- 1/2 teaspoon salt & pepper
- 8 ounces crimini mushrooms (roughly chopped)
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1/2 cup sunflower seeds
- 2 tablespoons vegan worcestershire
- 1/2 cup chickpea flour
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 1289mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1424mg
- Calcium
- 143mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1289MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.