Lentil Quinoa Vegan Meatballs and Vegan Parmesan
Microwave onions and garlic in the olive oil for 2 minutes. Combine Flax egg, 1 cup of lentils, quinoa and spices. Pulse in the food processor until it forms a loose paste, don’t over process. Stir in onions, garlic and remaining lentils. Let chill 30 minutes. Form into 1 inch balls. Bake on parchment paper covered sheet pan at 400 degrees for 20 minutes. Turn lentil balls and bake an additional 20 minutes. They will be browned with a nice crunchy exterior.
1 Tbsp olive oil
1/2 cup diced onion
1 clove garlic
1 flax egg, 1 Tbsp ground flaxseed in 2 1/2 Tbsp hot water
1 1/2 cups cooked and cooled green lentils, divided, save 1/2 cup of lentils whole to stir into the meatball mixture.
1/2 cup cooked and cooled quinoa
1 1/2 Tbsp dried Italian seasonings (dried basil and oregano)
1 Tbsp crushed fennel seeds
2 Tbsp sun-dried tomato in oil
1/4 tsp salt and black pepper to taste
Serve with warm marinara sauce and zucchini or pasta noodles. Sprinkle with vegan parmesan.
Combine 3/4 cup of raw unsalted cashews, 1/4 cup nutritional yeast, 2 teaspoons of onion or garlic salt. Whirl in food processor until a course meal forms, don’t over process or you will have cashew butter. Store in the refrigerator.
These lentil meatballs were delicious with no soy and they are gluten free. They are nut free unless you add the vegan parmesan. The have no scary processed ingredients and they are easy to make. They provide all of the essential amino acids for a complete protein. Change the seasonings and you can easily adapt them to any cuisine. I’m thinking about chipotle, cumin, and fresh cilantro for a Mexican flare or curry seasonings in Indian sauces.