If you love Italian food and miss it since going vegan, you have to try these!
One thing I learned quickly after going vegan is that plants can and should taste good. Growing up I was that kid that flushed their green beans down the toilet. Yep, I wasn't down with the greens at all. Give me cake and cookies and I'll love you forever, or at least while you supply me with the goods I'll love you. So, for me food always had to have that it factor. It had to taste good, look good, and now since going vegan, it's gotta make me feel good too. You feel me? These vegan Italian meatballs do just that without all that extra stuff you find in the store-bought vegan meatballs.
To make these kid-friendly, simply reduce or eliminate the habanero pepper from the recipe. Before you form the balls, give the batter a little taste to check for flavor and salt content.
As you form the balls, pay notice to how well they're holding together. If you feel like it's not holding well, throw another flax egg in there and up the salt if necessary.
3/4 cup soaked, drained and cooked green lentils 1/2 cup cooked quinoa 3/4 large white or yellow onion roughly chopped 1 cup chick pea bread crumbs (I used the @watuseefoods brand) 1/2 cup or 6 sprigs fresh parsley 2 tsp garlic powder 2 tsp dried basil or 4 to 5 fresh basil leaves 1/2 cup soaked pumpkin seeds 3 tsp Italian seasoning 1 1/2 tsp pink Himalayan or to taste 1/2 tsp cayenne pepper 1/2 habanero pepper (optional) 4-5 turns cracked black pepper 1 tbsp liquid smoke 2 flax eggs (2 tbsp flax meal + 3 tbsp water) 1 1/2 jars organic pasta sauce (I used the Field Day Brand)
Roughly chop the veggies and add everything to a food processor. Run it for about 30 seconds to 1 minute then stop and add the dried seasonings. Run it again for as long as it takes for everything to evenly pulse. I had to open my food processor a couple times to move everything around so it could pulse evenly (this is really important to getting everything to hold together in the end). While that’s going, make your flax egg and put it in the refrigerator for 10 minutes or so. After it’s evenly pulsed, add the 2 flax eggs.
Form the balls 👀 and place them on a parchment-lined baking sheet based with coconut oil. Brush more coconut oil on top of each ball and bake them on 400 degrees for 30 mins. Flip them half way through. Add the balls to your sauce in a wide pan and simmer for 2 mins. Serve over your favorite gluten-free spaghetti. We had salad on the side but adding greens to the sauce is not a bad idea either.