Coco Lentil and Quinoa Meatballs
There may be a lot of ingredients to grab but these vegan meatballs are so worth the effort. This recipe can be used in many ways. You can shape the mixture to make patties or even a meatloaf. You can serve with grilled vegetables and a drizzle of Can't Beet This Dressing.
Servings 4 servings
- 1 cups Cooked lentils
- 1/4 cup Quinoa
- 2 tbsp Flax egg
- 3/4 cup Organic bread crumbs
- 2 tbsp Organic ground raw sunflower seeds
- 2 tbsp. Organic tomato paste
- 1/4 cup Organic bread crumbs
- 1 tbsp. Vegan Worcestershire
- 1 tbsp Nutritional yeast
- 2 diced Cloves garlic
- 1/2 Dried parsley
- 1/2 Dried basil
- 1 tsp. Himalayan salt
- 1 tsp. Black pepper
- ½ tsp Red pepper flakes
- 1 tbsp. Tropic Oil
- 1 tbsp Can't Beet This! Dressing
Combine lentils and quinoa. Mix 1 tbsp ground flax seeds 2.5 tbsp water. Place in fridge to set while you prepare the rest of the ingredients.
Place all ingredients into a food processor until well blended. Taste and add more salt if needed. Add more bread crumbs if the mixture is too watery or add more flax egg if too dry.
Place parchment paper on a sheet pan. Coat sheet pan with Tropic Oil. Make golf sized meatballs and place on a sheet pan.
Bake at 350° for 15-18 minutes. They should be firm on the outside and moist on the inside.
Grill some vegetables in Tropic Oil and drizzle with Can't Beet This! Dressing. You can also serve on a bed of spaghetti squash noodles or zucchini noodles with vegan marinara dressing.