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.
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Why We’re Doing Meatless Monday:
We’ve been trying to do one to two meatless dinners over here for about half a year now. With the new year, I’m really trying to commit to doing meatless Monday. Tying it to one day seems to make it easier for me to remember to include it in our weekly meals.
The reason we’re trying to eat more meatless meals in general is 1) to save money. Meatless options are normally a lot more affordable than high quality meat. Especially lentils, you can get those in bulk for just a few dollars. 2) Eating meatless is better for the environment. 3) Eating meatless is better for you. I am definitely of the mindset that personally I need meat a few times a week. But we tend to overeat meat so limiting it a few times a week is a good way to start eating less meat.
Recipe Tips:
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.
Recipe Steps:
First, you’ll make the quinoa and lentils. Then you’ll add the cooked quinoa and lentils into a food processor along with nutritional yeast and oatmeal. If you have a smaller food processor, you can do it in batches. I haven’t tried it in a blender but I think you’d have to have a pretty high powered one to make it work.
Saute 1/2 of an onion, then add to a bowl along with the food processed mixture. Add in the rest of your ingredients and mix together to form a dough.
Once a dough has formed, roll into small balls. Heat a skillet over medium heat, add the balls into the skillet with a little oil once it’s hot. Don’t overcrowd the pan because you want room to be able to flip the meatballs.
You’ll want to rotate the meatballs so they don’t burn and they get done all the way through. Once they’re done cooking (about 12 minutes), add 2 cups marinara sauce and simmer for 3ish minutes. Then these vegan meatballs are ready to eat!
What To Pair Them With:
Add these vegan meatballs to any pasta dish, make a vegan meatball sub, to some zoodles with them, or just eat them plain.
Other Healthy Vegan Recipes:
Vegan Meatballs
Healthy, gluten free, vegan meatballs. Made with quinoa and lentils and other plant based ingredients. Packed with flavor and made with real, whole foods.
Ingredients
1 cup uncooked lentils
1/2 cup uncooked quinoa
1/4 cup gluten free oatmeal (I used @bobsredmill)
1/4 cup nutritional yeast
1/2 onion
2 tbsp Italian seasoning
1 tsp garlic powder
1/2 tsp sea salt
1 tbsp coconut aminos
2 cups marinara sauce
Method
- 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 ( I used @aldiusa organic) + 1/4 cup water
- let simmer for 3-4 minutes
- enjoy with pasta, zoodles, plain, however you want!
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