Vegan Lentil "Meatballs"
As the weather is getting cooler, I crave more filling and warming foods. These Vegan Lentil Meatballs are full of flavor, are hearty, and they are really satisfying. I added nubeleaf’s Organic Carrot Powder; however, I have also added nubeleaf Organic Kale Powder and Organic Broccoli Powder too!! All have tasted delicious! Serve these with some rice, and you have a dinner full of healthy good stuff!
Ingredients:
1 cup black lentils (uncooked) Sub green or brown lentils, just not “split” lentils
1 tsp fennel seed
½ cup quinoa ( uncooked)
1 tsp kosher salt
1 tsp granulated garlic
⅓ Cup chopped cilantro
6 oz firm tofu, pressed down ( to release water) and patted dry – this acts as the binder ( do not use silken tofu)
1 Tablespoon olive oil
2 tablespoons nubeleaf Organic Carrot Powder (or try our other flavors as mentioned above!)
Instructions:
1. On high heat, bring lentils and fennel seeds to a boil in a small pot with 3 cups water. Cover, turn heat to low, and simmer 25 minutes. Drain well.
2. On high heat, bring quinoa to boil in a small pot with 1 cup water. Cover, turn heat to low, simmer 15 minutes, turn the heat off, leave covered.
3. Make the vegan lentil meatballs. Pre-heat oven to 400F. In a food processor, place the cooked quinoa, and half of the lentils, and pulse until the texture of coarse sand. Place in a large bowl. Add the remaining lentils, salt, granulated garlic, chopped cilantro, and nubeleaf Organic Carrot Powder to the bowl and mix well.
In the same food processor add the tofu (blotted well, broken apart) and 1 T olive oil. (The tofu will bind the mixture and oil will keep them from drying out.) Pulse tofu and oil until a smooth paste, scraping down the sides as necessary. Scoop it into the lentil mixture and mix it in well.
Prepare a parchment-lined baking sheet. With your hands, kneed lentil mixture briefly so it’s thoroughly mixed and salt and spices are evenly distributed. With wet hands form small ping pong sized balls. Place on a baking sheet and place in the 400 F oven for 20-25 minutes.
These lentil meatballs taste great with creamy tzatziki, a curry sauce, or hummus! Add some rice and you have a full healthy meal!
Recipe adapted from Feasting at Home.