Why we love pollinators!

Simple vegan and gluten-free meatballs made from a base of lentils, mushrooms, walnuts and oats. The Harissa Cashewmilk Yogurt sauce balances out the spice from the meatballs. If you prefer meatballs without a kick, skip the chili powder and cayenne pepper.

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: 15 meatballs

Ingredients

  • 1 ½ cups cooked green lentils
  • 1 cup cremini mushrooms, sliced
  • ½ cup walnuts
  • 3 tablespoons flax seeds, ground
  • ¼ cup rolled oats
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons tamari
  • 1 teaspoon liquid smoke
  • 2 tablespoons parsley, finely minced
  • ½ teaspoon ground paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 tablespoon neutral oil for cooking
  • 1 tablespoon olive oil
  • 1 tablespoon harissa paste
  • 1 pinch of salt
  • 1 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • Fresh mint to taste

Prep

Spicy Vegan Meatballs

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