Hearty Baked Vegan Lentil Meatballs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Baked Vegan Lentil Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Baked Vegan Lentil Meatballs with Roasted Vegetables

Enjoy a vibrant, plant-based twist with hearty lentil meatballs enriched with oats, fresh herbs, and a touch of tofu, paired with a colorful medley of roasted zucchini and bell peppers. This dish delivers robust flavors, satisfying textures, and a perfect balance for a nourishing meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

525kcal
Protein
33.8g
Fat
11.8g
Carbs
79.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/4 cup rolled oats (20g)

1 medium grated carrot (61g)

1/4 small chopped onion (40g)

2 cloves minced garlic (6g)

1 serving firm tofu (85g)

1 medium zucchini (196g)

1 medium bell pepper (119g)

1 teaspoon olive oil (4.5g)

2 tablespoons chopped fresh basil

Salt and pepper, to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a large bowl, mash the cooked lentils slightly with a fork, leaving some texture.

  • 3

    Stir in the rolled oats, grated carrot, chopped onion, minced garlic, and crumbled firm tofu. Add chopped basil, salt, and pepper. Mix until well combined into a coarse mixture.

  • 4

    Form the mixture into small, uniform meatballs using your hands, placing them on a lightly greased or parchment-lined baking tray.

  • 5

    Bake the lentil meatballs for 20-25 minutes, or until they are firm and lightly browned, flipping halfway through.

  • 6

    While the meatballs are baking, prepare the roasted vegetables. Dice the zucchini and bell pepper into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 7

    Spread the vegetables evenly on another baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 8

    Once both the meatballs and vegetables are done, serve them together on a plate. Enjoy this hearty, balanced vegan meal warm.

Hearty Baked Vegan Lentil Meatballs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Baked Vegan Lentil Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Baked Vegan Lentil Meatballs with Roasted Vegetables

Enjoy a vibrant, plant-based twist with hearty lentil meatballs enriched with oats, fresh herbs, and a touch of tofu, paired with a colorful medley of roasted zucchini and bell peppers. This dish delivers robust flavors, satisfying textures, and a perfect balance for a nourishing meal.

NUTRITION

525kcal
Protein
33.8g
Fat
11.8g
Carbs
79.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/4 cup rolled oats (20g)

1 medium grated carrot (61g)

1/4 small chopped onion (40g)

2 cloves minced garlic (6g)

1 serving firm tofu (85g)

1 medium zucchini (196g)

1 medium bell pepper (119g)

1 teaspoon olive oil (4.5g)

2 tablespoons chopped fresh basil

Salt and pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a large bowl, mash the cooked lentils slightly with a fork, leaving some texture.

  • 3

    Stir in the rolled oats, grated carrot, chopped onion, minced garlic, and crumbled firm tofu. Add chopped basil, salt, and pepper. Mix until well combined into a coarse mixture.

  • 4

    Form the mixture into small, uniform meatballs using your hands, placing them on a lightly greased or parchment-lined baking tray.

  • 5

    Bake the lentil meatballs for 20-25 minutes, or until they are firm and lightly browned, flipping halfway through.

  • 6

    While the meatballs are baking, prepare the roasted vegetables. Dice the zucchini and bell pepper into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 7

    Spread the vegetables evenly on another baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 8

    Once both the meatballs and vegetables are done, serve them together on a plate. Enjoy this hearty, balanced vegan meal warm.