Based on this YouTube video's total view count of 943K views and industry-standard rates, the estimated total earning is $660 - $1.88K through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

Explore How to make Vegan Lentil Meatballs without a food processor #vegan #plantbased with 943,414 views, 20,159 likes, and 277 comments. Experience the impact of this video content that has captured audience attention.

Vegan lentil meatballs baked until golden, with a tender lentil and vegetable centre. No eggs or food processor needed. Serve with marinara and basil, or turn them into a toasted meatball sub with vegan ricotta and pesto. Full recipe: https://drveganblog.com/vegan-lentil-meatballs/ Makes about 32 meatballs (8 servings of 4) Total time: approximately 2 hours 15 minutes, including draining, cooling and resting. INGREDIENTS 400 g dry brown or green lentils (about 2 cups), rinsed 1 medium onion (150 g), peeled 1 medium potato (250 g), peeled 2 medium carrots (200 g), peeled Water to generously cover 120 g fine dry breadcrumbs (about 1 cup), plus extra only if needed 30 g fresh parsley, chopped 2 tsp Italian seasoning 2 tsp garlic powder 1 tsp sweet or smoked paprika 1½ tsp salt, or to taste ½ tsp black pepper 3 tbsp olive oil, divided 750 g marinara sauce (about 3 cups) Small handful of fresh basil FOR MEATBALL SUBS (OPTIONAL) 8 bread rolls 240 g vegan ricotta or vegan cream cheese 120 g vegan basil pesto Vegan Parmesan, optional METHOD 1. Simmer the lentils, onion, potato and carrots in plenty of water for about 40 minutes, checking from 30 minutes, until everything is very soft. 2. Drain thoroughly for 5 minutes. Mash the vegetables completely and most of the lentils, leaving some texture. Let cool for 15 minutes. 3. Mix in breadcrumbs, parsley, seasonings and 2 tbsp olive oil. Rest for 10 minutes. The mixture should hold its shape; add extra breadcrumbs a tablespoon at a time only if it is too wet. 4. Heat the oven to 200°C conventional / 180°C fan / 400°F. Firmly shape about 32 meatballs, place on two lined trays and brush with the remaining 1 tbsp oil. 5. Bake for 30–40 minutes until golden. Gently turn halfway through once a crust has formed and swap the trays. Rest for 5–10 minutes. 6. Warm the marinara and basil separately. Gently coat the portions you are serving just before eating; avoid simmering or stirring the meatballs vigorously in the sauce. 7. Serve with pasta, or fill toasted rolls with vegan ricotta, pesto and 4 meatballs each. Finish with vegan Parmesan if you like. TIPS Use dry brown or green lentils, not split red lentils. Thorough draining and resting help the meatballs hold together. Store the cooked meatballs separately from the sauce in the fridge for up to 3 days, or freeze unsauced for up to 3 months. Would you serve these with pasta or in a sub? Tell me in the comments, and subscribe for more vegan recipes. #VeganLentilMeatballs #VeganRecipes #LentilRecipes #MeatballSub #PlantBased

With SocialCounts.org’s view counter, track your YouTube video’s live view count and YouTube likes count in real time with fast, reliable updates.

Watch every YouTube video live view count rise with our real-time YouTube views tracker—built for accuracy and minimal delay.

Follow YouTube real time views as they happen, using our dedicated view counter for YouTube videos.

Get up-to-date live view count on YouTube and see real-time growth with SocialCounts.org’s smart tracking tools.