Hearty 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 Vegan Lentil Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Lentil Meatballs with Roasted Vegetables

Enjoy these hearty vegan lentil meatballs paired with a colorful medley of roasted vegetables. The dish offers warm, comforting spices blended with the natural sweetness of roasted zucchini, bell pepper, and eggplant – perfect for a nourishing meal any time of day.

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NUTRITION

550kcal
Protein
32.9g
Fat
16.0g
Carbs
76.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/4 cup Rolled Oats (20g)

1 small Carrot (50g)

1/4 small Onion (40g)

1 clove Garlic (3g)

1 tbsp Tomato Paste (16g)

100g Extra Firm Tofu

1 tsp Olive Oil (for meatballs)

1/2 cup Zucchini (90g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Eggplant (45g)

1 tsp Olive Oil (for vegetables)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a food processor, combine cooked lentils, rolled oats, roughly chopped carrot, onion, garlic, tomato paste, and tofu. Pulse until the mixture holds together but still retains some texture. Season with salt, pepper, cumin, and oregano to taste.

  • 3

    Form the mixture into small meatballs, about the size of a golf ball. Place them on a lightly greased baking sheet and drizzle with 1 teaspoon of olive oil.

  • 4

    Bake the lentil meatballs in the preheated oven for 20-25 minutes, turning halfway through to ensure even cooking.

  • 5

    While the meatballs bake, chop the zucchini, red bell pepper, and eggplant into bite-sized pieces. Toss the vegetables with 1 teaspoon of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 7

    Serve the warm lentil meatballs alongside the roasted vegetables. Enjoy this hearty, vegan meal any time of the day.

Hearty 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 Vegan Lentil Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Lentil Meatballs with Roasted Vegetables

Enjoy these hearty vegan lentil meatballs paired with a colorful medley of roasted vegetables. The dish offers warm, comforting spices blended with the natural sweetness of roasted zucchini, bell pepper, and eggplant – perfect for a nourishing meal any time of day.

NUTRITION

550kcal
Protein
32.9g
Fat
16.0g
Carbs
76.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/4 cup Rolled Oats (20g)

1 small Carrot (50g)

1/4 small Onion (40g)

1 clove Garlic (3g)

1 tbsp Tomato Paste (16g)

100g Extra Firm Tofu

1 tsp Olive Oil (for meatballs)

1/2 cup Zucchini (90g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Eggplant (45g)

1 tsp Olive Oil (for vegetables)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a food processor, combine cooked lentils, rolled oats, roughly chopped carrot, onion, garlic, tomato paste, and tofu. Pulse until the mixture holds together but still retains some texture. Season with salt, pepper, cumin, and oregano to taste.

  • 3

    Form the mixture into small meatballs, about the size of a golf ball. Place them on a lightly greased baking sheet and drizzle with 1 teaspoon of olive oil.

  • 4

    Bake the lentil meatballs in the preheated oven for 20-25 minutes, turning halfway through to ensure even cooking.

  • 5

    While the meatballs bake, chop the zucchini, red bell pepper, and eggplant into bite-sized pieces. Toss the vegetables with 1 teaspoon of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 7

    Serve the warm lentil meatballs alongside the roasted vegetables. Enjoy this hearty, vegan meal any time of the day.