Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper.

To begin the lentil “meatballs,” in a small pan over medium heat, sauté the onion in 1 tablespoon (15 ml) of olive oil until it’s translucent, 3 to 4 minutes. Add the garlic to the pan about 2 minutes in, being careful not to burn it.

Add the sautéed onion and garlic to a large blender or food processor with the oats, oat flour, Italian parsley, lentils, Italian seasoning, nutritional yeast, tomato paste, chia seeds, salt, pepper and the remaining 1 tablespoon (15 ml) of olive oil. Blend them until the ingredients are well combined together, but not puréed. This took me about 15 seconds in my high-speed blender.

Once the ingredients are well combined, assess the texture. The lentil meatballs should be the consistency of cookie dough: moist and easy to form into balls, but not too wet or dry. Add water or more oat flour 1 tablespoon (6 g) at a time to achieve the desired consistency, if needed.

With wet hands to keep the dough from sticking to you, form the dough into balls, with about 2 tablespoons (18 g) of dough in each ball. You should have approximately 12 lentil meatballs

Place the lentil meatballs on a baking sheet and bake them for 20 to 25 minutes, flipping halfway through, until the lentil meatballs are golden brown and have firmed up.

Meanwhile, for the garlic bread, cut the baguette in half, then cut it again in half lengthwise. In a small bowl, mix together the vegan butter, garlic, parsley, garlic powder and salt. Spread the mixture on both sides of the baguette. You may have some garlic butter left over.

Place the garlic bread on a baking sheet, and once the meatballs have been cooking for about 10 minutes, add the garlic bread to the oven, too. Bake it for 10 to 15 minutes, until the edges are golden brown.

Meanwhile, in the same pan you sautéed the onion and garlic in, gently heat the marinara sauce over low-medium heat. Once the meatballs are golden brown, remove them from the oven and add them to the marinara sauce, mixing to coat the meatballs.

Serve the lentil meatballs and marinara with the garlic bread on the side to dip.

The garlic bread is best eaten fresh. Refrigerate any lentil meatball leftovers for up to 4 days.