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Chrissy Makes Vegan Meatballs | From the Home Kitchen | Bon Appétit


Join Chrissy Tracey as she makes vegan meatballs. This recipe was actually inspired by Chris Morocco’s (non-vegan) meatball recipe. Instead of using beef, Chrissy uses lentils as the mainframe of the meatball, mixed with oat milk-soaked bread. The oat milk adds a little more fat content to the recipe, giving the meatballs a much fuller-taste.

Check out the recipe here:

1 medium sweet onion, quartered
2 garlic cloves, smashed
½ scotch bonnet pepper, seeded if desired
1 28-ounce can whole peeled tomatoes
5 Tbsp. plant butter
2 basil leaves
1 bay leaf
Kosher salt
Freshly ground black pepper
Cashew Parmesan
1 cup raw cashews
2 Tbsp. nutritional yeast
¼ tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt
3 slices white sandwich bread, crusts removed
¼ cup oat milk or other non-dairy milk
2 garlic cloves, finely chopped
¼ cup parsley, roughly chopped
4-5 Tbsp. aquafaba (the liquid strained from one 15-ounce can chickpeas)
⅓ cup Cashew Parmesan
2 cups cooked lentils
¾ tsp. fennel seeds
2 tsp. kosher salt
Freshly ground black pepper
⅛ tsp. nutmeg
1 tsp. marjoram
¾ tsp. dried oregano
¼ tsp. crushed red pepper flakes
¾ cup breadcrumbs (preferably Italian)
2-3 Tbsp. olive oil, plus more
Cooked spaghetti
Cashew Parmesan
Flaky salt
Torn basil

Preheat your oven to 350°
0:00 Introduction
0:26 Make the sauce
3:10 Make the Cashew Parmesan
4:36 Make the meatball mixture
8:20 Form the meatballs, freeze for 5 minutes
9:00 Boil water for spaghetti
10:02 Sear the meatballs in olive oil
10:57 Bake the meatballs for 7-10 minutes
11:08 Transfer meatballs to pan with sauce, toss to coat, then remove
11:14 Cook spaghetti in salted water, transfer to pan with sauce, toss to coat
12:08 Plate and taste!

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Chrissy Makes Vegan Meatballs | From the Home Kitchen | Bon Appétit

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