1 cup dried brown lentils
1 cup old fashioned rolled oats
1 medium onion
2 tablespoons tapioca starch
1 teaspoon garlic powser
2 tablespoons tomato paste
1 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon pepper
1 14.5 oz can diced tomatoes, drained
2 tablespoons vegan cream cheese
1/2 cup unsweetened plant based milk
2 teaspoons smoked paprika
1 teaspoon salt
pepper to taste
Preheat oven to 350 degrees.
Add lentils to a medium sauce pan and cover with water. Bring to a boil then reduce heat to a simmer. Allow the lentil to cook 15 - 20 minutes. You want then soft enough to bite through but now mushy. Drain and set aside.
Peel and cut onion in half. Pop it into a food processor or high speed blender, and blend until it is nice and minced up.
Next, add the lentils, oats, and remaining meatball ingredients and blend until the mixture is well combined. It should be thick and a little sticky.
Scoop up lentil mixture with a small scoop or spoon, and from 1 inch “meatballs”. Place the “meatballs” on a parchment lined cookie sheet and bake for about 20 minutes.
In a large pot or dutch oven, while “meatballs” are baking, combine all ingredients for the sauerkraut stew, stirring well to incorporate the cream cheese. Heat over medium heat, reducing to low once the stew has come to a simmer.
Once “meatballs” are done baking , add them to the sauerkraut stew pot, and allow them to simmer in the pot for 5 to 10 minutes.
Serve in bowls topped with vegan sour cream, or with a side of oven crisp, or air fryer potatoes.
Serves 4 - 6.