Meatballs with Coffee Cake
Savory, juicy plant-based meatballs made from lentils and oats, paired with a moist vegan coffee cake. Comfort food, no animals invited.
Ingredients
Vegan Meatballs:
- 1 cup cooked lentils
- ½ cup rolled oats
- 2 tbsp ground flaxseed
- ¼ cup water
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Vegan Coffee Cake:
- 1½ cups all-purpose flour
- ½ cup brown sugar
- 1 tbsp cinnamon
- 1 tbsp baking powder
- ¼ tsp salt
- ¾ cup almond milk
- ¼ cup coconut oil melted
- 1 tsp vanilla extract
- 2 tbsp maple syrup for swirl drama
Instructions
Meatballs:
- Preheat oven to 375°F (190°C).
- In a small bowl, mix flaxseed with water and let sit for 5 minutes.
- Combine lentils, oats, soy sauce, flax mix, olive oil, and seasonings in a food processor.
- Pulse until mixture is chunky, not mushy (kind of like your ex’s personality).
- Roll into 12 balls.
- Place on lined baking sheet and bake for 25 minutes, flipping halfway.
- Optional: Sear in a skillet for extra crisp.
Coffee Cake:
- Preheat oven to 350°F (175°C).
- In a bowl, combine flour, sugar, cinnamon, baking powder, and salt.
- In another bowl, whisk almond milk, coconut oil, and vanilla.
- Mix wet and dry ingredients.
- Pour into greased loaf pan.
- Swirl maple syrup over the top like you're creating abstract art.
- Bake for 30 minutes or until golden and glorious.
- Cool, slice, and serve with meatballs if you're feeling wild.