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.

Ingredients

Meatballs:

  • 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

Harissa Yogurt Sauce:

  • 1 tablespoon olive oil
  • 1 tablespoon harissa paste
  • 1 pinch of salt
  • 1 cup Forager Unsweetened Plain Cashewmilk Yogurt
  • Fresh mint to taste

Prep

Pulse the vegan meatball ingredients in a food processor until they are roughly chopped but hold together. Shape the dough into 15 balls and place on a platter. Refrigerate for 15 minutes. Heat a skillet over medium heat. Gently place the meatballs in the skillet. Keep turning the meatballs until they are golden brown on all sides, about 8 minutes, and then set aside.

To make the yogurt sauce, mix the olive oil, harissa paste and salt to make the chili oil.  Then add the yogurt and fresh mint and stir gently. Drizzle the meatballs with the sauce and enjoy!

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.

@sorrow_beauty

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