Vegan • Gluten-Free • Dairy-Free

Lentil Faux ‘Meatballs’ + Quinoa

0 from 0 votes
Course: Snacks
Servings

5

servings
Total Time

50

minutes
Calories

327

kcal

Ingredients

  • 2 Tbsp. ground flax seeds

  • 3 Tbsp. water

  • 2 cup cooked lentils

  • 1 Tbsp. olive oil

  • 1 Tbsp. garlic, minced

  • 1 1/2 Tbsp. Italian seasoning

  • 2 Tbsp. tomato paste

  • 1 Tbsp. coconut flour

  • 1/2 cup gluten-free oats

  • 2 1/2 cups vegetable stock

  • 1 1/4 cups quinoa, uncooked

  • to taste sea salt

  • to taste black pepper

Directions

  • Make “flax egg” by soaking flax in 3 tablespoons of water for 5 minutes.
  • In a blender or food processor, add olive oil, garlic, flax egg, Italian seasoning, tomato paste, salt and pepper, coconut flour, lentils and raw oats. Pulse/blend until mixture is smooth but still somewhat chunky.
  • Roll into 10 equal-sized small balls.
  • Line a 9×13 baking pan with aluminum foil. Bake meatballs for 20 minutes at 350 degrees Fahrenheit, until browned.
  • Meanwhile, add vegetable stock to small saucepan and add quinoa.
  • Simmer on low for 20 minutes or until cooked through, and fluff with fork.
  • Serve meatballs with quinoa. Two meatballs and ¾ cup quinoa is a serving.

Notes

    u003cliu003eThis recipe makes approximately six 1/2 cup servings.u003c/liu003eu003cliu003eu003c/liu003e

Nutrition Facts

5 servings per container


  • Amount Per ServingCalories327
  • % Daily Value *
  • Total Fat 7g 11%
    • Total Carbohydrate 53g 18%
      • Dietary Fiber 11g 44%
      • Sugars 2g
    • Protein 16g 32%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.