Vegan Italian Lentil Quinoa MeatBalls

These delicious vegetarian meatballs are packed full of lentils and quinoa! They have the perfect texture and will please any meat eater! Vegan, plant-based, nut-free, soy-free.

1/4 cup uncooked quinoa, rinsed & drained
3/4 cup uncooked green lentils, rinsed & drained
1 Tbsp ground flaxseed
3 Tbsp water
1/4 cup sunflower seeds, ground to a fine powder (or pumpkin seeds)
1/2 cup yellow onion, minced
1/2 cup gluten-free old fashioned oats (or gluten-free bread crumbs)
1/2 tsp garlic powder
2 tsp Italian seasonings
1/4 cup fresh basil
Sea salt and pepper to taste

Preheat the oven to 375 degrees.
Cook the quinoa and lentils separately, set aside.
Combine flaxseed and water in a small bowl, stir to combine and put it in the fridge to set up for 10 minutes.
Blend the sunflower seeds to a fine powder.
Add the cooked lentils, sunflower seed powder, onions, basil, Italian seasonings, oats, garlic powder, salt, pepper, and cooked quinoa to a food processor. Pulse it a few times until everything is combined. You want a chunky consistency, be careful not to blend the mixture too much.

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