Hearty Baked Vegan Lentil Meatballs with Fresh Marinara

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

Hearty Baked Vegan Lentil Meatballs with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Hearty Baked Vegan Lentil Meatballs with Fresh Marinara

Enjoy a satisfying blend of hearty lentils, wholesome oats, chickpeas, and a boost of nutritional yeast, all blended with aromatic vegetables and herbs, formed into baked meatballs and paired with a vibrant fresh marinara sauce. This vegan dish bursts with flavor and is a nourishing, protein-packed meal.

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NUTRITION

582kcal
Protein
36.5g
Fat
6.6g
Carbs
99g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils (198g)

½ cup Rolled Oats (40g)

¼ cup Chickpeas (41g)

¼ cup Nutritional Yeast (15g)

¼ cup Grated Carrot (25g)

¼ cup Diced Onion (40g)

1 clove Minced Garlic (3g)

½ cup Fresh Marinara Sauce (125g)

1 tsp Dried Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the cooked red lentils, rolled oats, chickpeas, nutritional yeast, grated carrot, diced onion, and minced garlic. Use a fork or potato masher to mash the mixture until it holds together while still retaining some texture.

  • 3

    Season the mixture with the dried Italian herbs, salt, and pepper. Mix well.

  • 4

    Form the mixture into meatball shapes, about 1.5 inches in diameter, and place them on the prepared baking sheet.

  • 5

    Bake in the preheated oven for about 20-25 minutes, turning halfway through to ensure even browning.

  • 6

    While the meatballs are baking, gently heat the fresh marinara sauce in a small saucepan over medium heat until warmed through.

  • 7

    Serve the baked lentil meatballs topped or served alongside the warm marinara sauce, and enjoy your hearty vegan meal.

Hearty Baked Vegan Lentil Meatballs with Fresh Marinara

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

Hearty Baked Vegan Lentil Meatballs with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Hearty Baked Vegan Lentil Meatballs with Fresh Marinara

Enjoy a satisfying blend of hearty lentils, wholesome oats, chickpeas, and a boost of nutritional yeast, all blended with aromatic vegetables and herbs, formed into baked meatballs and paired with a vibrant fresh marinara sauce. This vegan dish bursts with flavor and is a nourishing, protein-packed meal.

NUTRITION

582kcal
Protein
36.5g
Fat
6.6g
Carbs
99g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils (198g)

½ cup Rolled Oats (40g)

¼ cup Chickpeas (41g)

¼ cup Nutritional Yeast (15g)

¼ cup Grated Carrot (25g)

¼ cup Diced Onion (40g)

1 clove Minced Garlic (3g)

½ cup Fresh Marinara Sauce (125g)

1 tsp Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the cooked red lentils, rolled oats, chickpeas, nutritional yeast, grated carrot, diced onion, and minced garlic. Use a fork or potato masher to mash the mixture until it holds together while still retaining some texture.

  • 3

    Season the mixture with the dried Italian herbs, salt, and pepper. Mix well.

  • 4

    Form the mixture into meatball shapes, about 1.5 inches in diameter, and place them on the prepared baking sheet.

  • 5

    Bake in the preheated oven for about 20-25 minutes, turning halfway through to ensure even browning.

  • 6

    While the meatballs are baking, gently heat the fresh marinara sauce in a small saucepan over medium heat until warmed through.

  • 7

    Serve the baked lentil meatballs topped or served alongside the warm marinara sauce, and enjoy your hearty vegan meal.