Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce
These lentil mushroom balls are festive, filling, and a great vegan protein option for your holiday feast. I paired it with a lightly sweet cranberry-pear sauce, but if you aren't a cranberry fan my vegan gravy would be a nice option too. You can most likely prepare the lentil balls in advance. Just shape the balls and cover with plastic wrap. Chill in the fridge for no longer than 12-24 hours, bring to room temperature, and then bake as usual (of course, remove plastic wrap first). The cranberry sauce can be made a couple days in advance as well. I don't suggest skipping the sherry vinegar; it really makes this lentil mixture come to life and it pairs so well with the mushrooms. Lastly, it's important to very finely chop all the vegetables and walnuts so everything sticks together.
These lentil mushroom balls are festive, filling, and a great vegan protein option for your holiday feast. I paired it with a lightly sweet cranberry-pear sauce, but if you aren't a cranberry fan my vegan gravy would be a nice option too. You can most likely prepare the lentil balls in advance. Just shape the balls and cover with plastic wrap. Chill in the fridge for no longer than 12-24 hours, bring to room temperature, and then bake as usual (of course, remove plastic wrap first). The cranberry sauce can be made a couple days in advance as well. I don't suggest skipping the sherry vinegar; it really makes this lentil mixture come to life and it pairs so well with the mushrooms. Lastly, it's important to very finely chop all the vegetables and walnuts so everything sticks together.
- 2 teaspoons extra virgin olive oil
- 1/2 cup pure maple syrup
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- freshly ground black pepper to taste
- 1 tablespoon sherry vinegar
- 3 large garlic cloves minced
- 1/2 cup uncooked green lentils
- 1 cup walnuts halves finely chopped
- 2 cups finely chopped cremini mushrooms (one 8-oz packag
- 1 cup finely chopped destemmed kale leaves
- 1/3 cup dried cranberries finely chopped
- 1/2 teaspoon finely chopped fresh rosemary (or 1/4 tsp dried)
- 2 tablespoons ground flax + 3 tablespoons water
- 1/2 cup gluten-free rolled oats, ground into a coarse flo
- 1/2-3/4 teaspoon fine grain sea salt to taste
- 2 cups frozen or fresh cranberries
- 1 ripe pear peeled and finely chopped
- small pinch fine grain sea salt
- Carbohydrate 9.57397431662627 g
- Cholesterol 0 mg
- Fat 0.396217859482685 g
- Fiber 0.558499649208092 g
- Protein 0.106619531228951 g
- Saturated Fat 0.0533574363218856 g
- Serving Size 1 1 -14 ball (26g)
- Sodium 1.20076762995822 mg
- Sugar 9.01547466741818 g
- Trans Fat 0.0260600364414363 g
- Calories 40 calories
Step-by-step
- Add lentils into a medium pot along with 2 and 1/4 cups water. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are fork tender, remove from heat and mash with a potato masher until it's a coarse paste with some lentil pieces still intact. Set aside.
- Meanwhile, preheat the oven to 325F. Toast the chopped walnuts for 9-12 minutes, until lightly golden and fragrant. After toasting, increase oven temp to 350F.
- In a very large skillet or wok, add the oil along with the finely chopped mushrooms and garlic. Season with salt. Saute over medium-high heat for about 7-9 minutes, until most of the water cooks off. Now add the kale, toasted walnuts, cranberries, herbs, and sherry vinegar. Stir until combined and continue cooking for another few minutes until the kale is wilted. Remove from heat and stir in the mashed lentils when ready.
- In a small bowl, whisk together the ground flax and water. Stir for 10 seconds and then immediately pour into the skillet mixture. Stir to combine. Now stir in the 1/2 cup oat flour until combined. Season with salt and pepper to taste. The mixture should be fairly moist and sticky. If it's way too sticky, add a bit more oat flour. If it's dry, add another tbsp of water.
- Line a baking sheet with parchment paper. Shape lentil mixture into balls and pack tightly with your hands so they hold together. Place on baking sheet an inch or so apart. Repeat for the rest. If the mixture is too hot to handle, let it cool for a bit first and then proceed.
- Bake the lentil balls at 350F for 15 minutes. Remove from oven, gently flip over, and bake for another 11-13 minutes, until golden and firm on the exterior.
- For the sauce: Add the cranberries, pear, and maple syrup into a medium pot. Bring to a low boil over high heat and then reduce heat to medium. Simmer, uncovered, for 10-20 minutes until thickened. Use a potato masher to mash up the pear.
Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce: A Holiday Delight
As a busy working mom, finding time to prepare delicious and nutritious meals can be a challenge. But the holidays are a time for celebration, and I wanted to create something special that wouldn't leave me slaving away in the kitchen for hours. That's where these lentil mushroom walnut balls come in. They're festive, filling, and surprisingly easy to make, even with a packed schedule. The secret? Smart planning and a little bit of make-ahead magic.
The cranberry-pear sauce is the perfect complement to the earthy lentil balls. It's lightly sweet and tart, a beautiful contrast to the savory mushrooms and walnuts. And the best part? Both the balls and the sauce can be prepared in advance, leaving you more time to focus on other holiday preparations, or just relaxing with your loved ones. I always like to think ahead and make things easier on myself, especially during the holidays. You can prepare the lentil balls a day or two in advance; just shape them, wrap them in plastic wrap, and chill them in the refrigerator. When it's time to bake, simply bring them to room temperature, remove the plastic wrap, and pop them in the oven. It’s so handy, you could even make them a week ahead!
The cranberry sauce is equally accommodating. It can easily be made a couple of days before your holiday gathering. The flavours actually meld beautifully together when given time to sit and marry. The subtle tartness of the cranberries perfectly offsets the sweetness of the pear and maple syrup. And don't skip the sherry vinegar in the lentil mixture – trust me, it adds a delightful depth of flavour that takes these balls to the next level. Just a small tip, but very impactful!
I find the finely chopping essential for the success of this recipe. It ensures everything binds together beautifully, creating those perfect little lentil balls. This is my recipe for effortless holiday elegance. It’s a great conversation starter and an option that’s both visually pleasing and satisfying, whether you have vegetarian or omnivore friends and family coming over.
Ingredients: (Remember to finely chop all the vegetables and walnuts)
- 2 teaspoons extra virgin olive oil
- 1/2 cup pure maple syrup
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- freshly ground black pepper to taste
- 1 tablespoon sherry vinegar
- 3 large garlic cloves minced
- 1/2 cup uncooked green lentils
- 1 cup walnuts halves finely chopped
- 2 cups finely chopped cremini mushrooms (one 8-oz package)
- 1 cup finely chopped destemmed kale leaves
- 1/3 cup dried cranberries finely chopped
- 1/2 teaspoon finely chopped fresh rosemary (or 1/4 tsp dried)
- 2 tablespoons ground flax + 3 tablespoons water
- 1/2 cup gluten-free rolled oats, ground into a coarse flour
- 1/2-3/4 teaspoon fine grain sea salt to taste
- 2 cups frozen or fresh cranberries
- 1 ripe pear, peeled and finely chopped
- small pinch fine grain sea salt
I hope this recipe adds a touch of deliciousness and ease to your holiday celebrations! Happy cooking!
