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Vegan “Meatballs” (Gluten-Free, Low-Carb)

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If you’re looking for an easy, plant based dinner this recipe is for you! We’re slowly starting to add more plant based recipes into our dinner rotation over here. I’m much better at adding plant based breakfasts or lunches into our weekly meals but for some reason dinners are tricker. These Vegan “Meatballs” are definitely going to be added into the weekly rotation now though.

My biggest tip for this recipe is to make the quinoa and lentils ahead of time. Doing this eliminates about 30 minutes from the recipe day of. You definitely don’t have to do this but it’s a big time saver and makes this recipe less intimidating.

Add these vegan meatballs to any pasta dish, make a vegan meatball sub, add to zoodles, or just eat them plain.

Further Food Nutritionist Commentary:

Those who eat a plant-based diet have a lower risk of dying from heart disease when compared to non-vegetarians. Plant-based diets have been proven to prevent and reverse heart disease, improve cholesterol, and lower blood pressure.

By Anna Lee

Vegan “Meatballs” (Gluten-Free, Low-Carb)

  • Prep Time:15 Minutes
  • Cook Time:15 Minutes
  • Servings: 4

Ingredients

1 cup uncooked lentils

1/2 cup uncooked quinoa

1/4 cup gluten free oatmeal

1/4 cup nutritional yeast

1/2 onion

2 tablespoons Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon sea salt

1 tablespoon coconut aminos

2 cups marinara sauce

Instructions

  1. Cook quinoa and lentils according to package instructions. You can even do this the day before.
  2. Dice and then sauté the onion in a little oil.
  3. Once the quinoa and lentils are cooked, combo with the oats and nutritional yeast in a food processor. Pulse until it’s well combined.
  4. Add the mixture in a bowl along with the spices, onions, and coconut aminos.
  5. Mix together with a spatula until a dough forms.
  6. Heat a skillet over medium low heat.
  7. Once the skillet is hot, form balls with the dough, add a little oil to the skillet, then add the balls. Cook for 6 minutes, rotate, cook for 6-8 more minutes. You’ll want to outsides to be browned.
  8. Turn down to a simmer then add 2 cups marinara sauce + 1/4 cup water.
  9. Let simmer for 3-4 minutes.
  10. Enjoy with pasta, zoodles, plain, however you want!
Cook quinoa and lentils according to package instructions. You can even do this the day before. Dice and then sauté the onion in a little oil. Once the quinoa and lentils are cooked, combo with the oats and nutritional yeast in a food processor. Pulse until it’s well combined. Add the mixture in a bowl along with the spices, onions, and coconut aminos. Mix together with a spatula until a dough forms. Heat a skillet over medium low heat. Once the skillet is hot, form balls with the dough, add a little oil to the skillet, then add the balls. Cook for 6 minutes, rotate, cook for 6-8 more minutes. You’ll want to outsides to be browned. Turn down to a simmer then add 2 cups marinara sauce + 1/4 cup water. Let simmer for 3-4 minutes. Enjoy with pasta, zoodles, plain, however you want!

Nutrition Information

Per Serving:  Calories: 256; Total Fat: 3 g; Saturated Fat: 0 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 678 mg; Potassium: 141 mg; Carbohydrate: 48 g;  Fiber: 14 g; Sugar: 1 g; Protein: 15 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 0%; Iron: 7%; Calcium: 2%;

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