Lentil & Mushroom Vegan Meatballs
These planet-friendly mouthfuls of goodness are flavour-packed with mushrooms, aubergine, sundried tomatoes, garlic and hearty lentils. Serve with tomato pasta or eat as a tasty snack.
Pot serves two little tummies or one bigger one (from £2 per portion).
Nutritionist approved
Source of protein
Vegan-friendly
Serve with tomato pasta or as a tasty snack!
Ingredients & Nutrition
Serves two little tummies or one bigger one. Pot contains 120g.
Ingredients: Green Lentils (29%), Aubergine (18%), Onions (18%), Chestnut Mushrooms (12%), Oats(6%), Tomato Puree (6%), Garlic (2%), Extra Virgin Olive Oil (2%), Sun Dried Tomatoes (2%), Nutritional Yeast Flakes (2%), Flaxseed (1%), Dried Mixed Herbs (Basil, Oregano, Marjoram, Thyme), Sea Salt, Smoked Paprika, Black Pepper. Allergens in bold.
Allergen advice: Made in a kitchen that handles all major allergens (celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphites and tree nuts).
Typical values per 100g
|
Energy KJ |
449 |
|
Energy KCAL |
107 |
|
Fat |
3.6g |
|
of which Saturates |
0.6g |
|
Carbohydrate |
13g |
|
of which Sugars |
3.3g |
|
Protein |
4.7g |
|
Salt |
0.27g |
Cooking Instructions:
Defrost the veggie ‘meatballs’ in the fridge overnight or for up to 24 hours. Preheat the oven to 200C / 180C (fan) / gas mark 6 and remove from the pot, place on a baking tray in the oven for 10-12 mins, or until piping hot.
