How do I prepare the shiitake mushrooms for these meatballs?

First, soak the dried shiitake mushrooms for at least 6 hours, or as indicated on the package, then drain and squeeze them well before chopping.

What gives these Beluga Lentil meatballs their unique savory flavor?

The savory depth comes from a combination of rehydrated shiitake mushrooms, white miso, dark tahini, smoked paprika, and fresh herbs like sage, rosemary, and lemon thyme.

Can I make these Beluga Lentil and Shiitake Meatballs gluten-free?

Yes, the recipe uses rice starch and cornmeal flour as binders, which are naturally gluten-free, making these meatballs suitable for a gluten-free diet.

What is the best way to serve these Beluga Lentil and Shiitake Meatballs?

They are best served warm with homemade tomato sauce, fresh rocket, and a few slices of organic lemon to brighten the flavors.

What is the purpose of the rice starch and cornmeal flour in this recipe?

The rice starch and cornmeal flour act as binders, helping the beluga lentils and shiitake mixture hold together to form the meatballs.

7 years ago

Beluga Lentil and Shiitake Meatballs
[Vegan]

VC By: Valentina Chiappa

Author Bio

Italian classics made vegan. Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for... Read More

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Plated Beluga Lentil and Shiitake Meatballs, generously coated in homemade tomato sauce, garnished with fresh rocket and lemon slices.

vegan dinner Beluga Lentil and Shiitake Meatballs

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Beluga Lentil and Shiitake Meatballs [Vegan]

Dairy Free

Vegan

These meatballs are the perfect addition to pasta, a sandwich, salads, you name it. They're delicious, filling and nutritious!

Ingredients You Need for Beluga Lentil and Shiitake Meatballs [Vegan]

7 dried shiitake mushrooms
4 handfuls of beluga lentils
3 small (or 2 large) sage leaves
2 shallots
2 small carrots
1/2 stalk of celery
1 sprig of fresh rosemary
1 sprig of lemon thyme
1 bay leaf
2 tablespoons of rice starch
2 tablespoons of cornmeal flour
1 tablespoon of white miso
1 tablespoon of dark tahini
1 piece of fresh ginger (1/4 inch)
1 teaspoon of smoked paprika
1/2 teaspoon of seaweed powder
extra virgin olive oil to taste
lemon juice (a few drops)
To serve with: Tomato sauce (better if homemade) to taste, organic lemon (a few slices), rocket to taste

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How to Prepare Beluga Lentil and Shiitake Meatballs [Vegan]

First soak the shiitakes for the time indicated in the package (usually at least 6 hours), then drain and squeeze well.
Rinse the beluga lentils in running water and cook them in plenty of water with the bay leaf. When cooked, remove the bay leaf and drain.
In a large and low pan prepare a bottom with a little extra virgin olive oil, thinly sliced shallots, carrot and celery cut into very small cubes. Soften for a few minutes over low heat then add the chopped mushrooms and aromatic herbs. Cook over low heat with a lid and add boiling water if necessary. When the shiitakes are soft, add the lentils, smoked paprika and grated ginger and turn off the heat.
Let it cool, then put the ingredients in a blender or blender adding the tahini and the miso and start blending intermittently until the mixture is not too smooth. Transfer the mixture into a large bowl and mix the rice starch and the corn flour with the remaining remaining ingredients, adding the lemon juice and seaweed powder. Let it rest in the refrigerator for a few hours, then form the meatballs with your hands (trying to make them all the same size).
Put in an air-fryer with the super hot option, until the desired degree of dried, or in the oven if you do not have the air-fryer.
Heat the tomato sauce without adding seasonings (if of good quality, nothing else is needed) and place it in a glass bowl in the center of the serving dish. Prepare a bed of rocket on the bottom of the plate. Put the meatballs on thin wooden or bamboo sticks with thin slices of lemon (both organic because you also eat the peel) and basil. Dip the meatballs in the tomato sauce and also eat them with a slice of lemon.