Homemade Vegan Meatballs

1Making the Vegan Meatball Mixture In a large mixing bowl, combine the cooked quinoa (1 cup), lentils, mushrooms, onion, carrot, parsley, breadcrumbs (¼ cup), tomato paste (2 tablespoons), garlic (2 cloves), cumin, paprika, thyme, salt, and pepper. Mix well to incorporate all ingredients.

2Shaping the Meatballs Using your hands, form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

3Coating the Meatballs In a shallow dish, mix the breadcrumbs (½ cup) and cornmeal (¼ cup) for the coating. Roll each meatball in the breadcrumb-cornmeal (¼ cup) mixture until lightly coated, then return them to the baking sheet.

4Baking the Meatballs Preheat the oven to 375°F (190°C) and brush the meatballs with olive oil (2 tablespoons) before baking. Bake in the preheated oven for 25-30 minutes, or until the meatballs are golden brown and crispy on the outside.

5Serving Suggestions Serve the vegan meatballs hot with your favorite sauce or on a bed of spaghetti for a delicious meal.