Lentil Meatballs (Vegan, Gluten-Free

• Produce

  • 3 cloves Garlic
  • 1/2 cup Lentils, dried
  • 1/2 cup Onion
  • 1 tsp Onion powder
  • 1 tsp Parsley, dried
  • 1 1/2 tsp Thyme, dried

• Baking & Spices

  • 1 tbsp Arrowroot powder
  • 1 Pinch Cayenne pepper
  • 1/2 tsp Italian seasoning
  • 4 tbsp Nutritional yeast flake
  • 2 tbsp Oat flour* (optional
  • 3/4 tsp Paprika
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews
  • 2 tbsp Flaxseeds, ground
  • 1 cup Walnuts

• Liquids

  • 4 cups Water

• Other

  • 3 tablespoons Bragg's liquid aminos, tamari sauce or coconut aminos

Found on healthiersteps.com

Description

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried parsley
• 1/4-1/2 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1/2 cup dried lentils, (brown or green), sorted and washed
• 2 cups water
• 1 cup walnuts, finely chopped
• 2 tablespoons oat flour* (optional)
• 2 tablespoons ground flaxseeds
• 2 tablespoons nutritional yeast flakes, (optional)
• 2 teaspoons Braggs liquid aminos, tamari or coconut aminos
• 1/2 teaspoon sea salt
• 1/2 cup cashews, soaked for 1 hour then drained
• 2 cups water
• 2 tablespoons nutritional yeast flakes
• 1 teaspoon onion powder
• 1 clove garlic
• 1 tablespoon arrowroot powder, or cornstarch
• 3 tablespoons Braggs liquid aminos, tamari sauce or coconut aminos
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon Italian seasoning
• Pinch cayenne pepper

Directions

• Heat oil in a saucepan on medium high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, thyme, parsley, paprika, and lentils to coat.
• Add water and bring to boil on medium heat. Reduce heat to simmer and cover pot. Cook until lentils are tender and water has evaporated, about 30 minutes.
• Transfer lentil mixture into a large bowl,. Stir in walnuts, flax seeds, yeast flakes, Braggs liquid aminos and sea salt. Using a fork mash mixture until sticking together.
• Preheat oven 350 degrees F. Prepare baking sheet with lightly greased parchment paper.
• Scoop mixture, using about a tablespoon. Form into balls and placing them on prepared sheets until mixture is all gone.
• Bake for 30 minutes or until brown and crispy on the outside.
• Combine cashews, water, yeast flakes, onion powder, garlic, arrowroot, Braggs liquid aminos in a high speed blender and process until smooth.
• Pour sauce into a saucepan and add thyme, Italian seasonings, paprika. Heat on medium high, stirring constantly with a wire whisk until sauce thickens.
• Place meat balls in serving plate. Pour gravy on top and garnish with chopped parsley.