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Creamy Lentil Meatballs with Cashew Gravy – Easy Vegan Dinner

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These creamy lentil meatballs with cashew gravy are hearty, flavorful, and perfect for a comforting vegan dinner. Made with simple pantry ingredients, they come together in under an hour and are sure to please even skeptical meat-eaters.

Ingredients

Scale
  • 1 cup brown lentils, rinsed
  • 2 cups water or vegetable broth
  • 1 cup rolled oats
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons ground flaxseed mixed with 5 tablespoons water
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup raw cashews, soaked in hot water for at least 30 minutes
  • 1 cup vegetable broth
  • 2 tablespoons nutritional yeast
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup water

Instructions

  1. Rinse the brown lentils and add them to a medium saucepan with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until tender but still holding their shape. Drain any excess liquid and set aside to cool slightly.
  2. In a small bowl, combine 2 tablespoons of ground flaxseed with 5 tablespoons of water. Stir and let sit for at least 5 minutes to thicken into a gel-like consistency.
  3. Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the finely diced onion and sauté for 4-5 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
  4. In a food processor, combine the cooked lentils, rolled oats, sautéed onions and garlic, flax egg, smoked paprika, dried oregano, salt, and pepper. Pulse 8-10 times until well combined but still with some texture. If too wet, add another tablespoon of oats; if too dry, add a splash of water.
  5. Transfer the mixture to a mixing bowl and let it rest for 10 minutes. Using slightly wet hands, roll the mixture into 1.5-inch balls (about 16-18 meatballs) and place on a parchment-lined baking sheet.
  6. Preheat oven to 375°F (190°C). Brush the meatballs lightly with olive oil and bake for 20-22 minutes, flipping halfway through, until golden brown and firm. Optionally, broil for 2-3 minutes for extra color.
  7. While the meatballs bake, drain the soaked cashews and add them to a high-speed blender or food processor with vegetable broth, nutritional yeast, garlic cloves, lemon juice, onion powder, salt, and pepper. Blend on high for 60-90 seconds until completely smooth. Add water a tablespoon at a time to reach desired consistency.
  8. Transfer the cashew gravy to a small saucepan and warm over low heat, stirring occasionally. Do not let it boil. Arrange the baked meatballs on a serving platter, pour the warm gravy over them, and garnish with fresh parsley or red pepper flakes if desired.

Notes

Don’t overcook the lentils; they should be tender but still hold their shape. Let the mixture rest for 10 minutes before shaping to allow oats to absorb moisture. For the gravy, soaking cashews is crucial for a smooth texture. If short on time, boil cashews for 10 minutes instead. To prevent meatballs from falling apart, ensure lentils are not mushy and the flax egg has thickened. For a nut-free gravy, substitute cashews with ½ cup raw sunflower seeds soaked the same way. Leftovers keep in the refrigerator for up to 5 days; gravy thickens when chilled, so add a splash of water when reheating. Meatballs can be frozen for up to 3 months.

Nutrition

Keywords: vegan meatballs, lentil meatballs, cashew gravy, plant-based dinner, easy vegan recipe, dairy-free, gluten-free option

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