Veggie (Un)Meatballs

veggie un meatballs

Ingredients (makes 36):

  • 3 1/2 Cups cooked puy lentils
  • 2 Cups baby portabella mushrooms, diced
  • 1/2 Cup quinoa flakes
  • 1/4 Cup gluten-free tamari sauce
  • 4 cloves of garlic, minced
  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano
  • Optional: 1/4-1 teaspoon chilies, diced
  • Salt & pepper to taste


  1. Preheat your oven to 400 degrees Fahrenheit.  In a saute pan on medium-high heat, add the olive oil, garlic and baby portabella mushrooms and saute until tender.  Add your cooked lentils, tamari sauce, dried oregano, and chillies (if using) and saute for 5 minutes.cooked unmeatball mix
  2. Move your mixture to your food processor.  Add your quinoa flakes and pulse until combined.  Try a bite and add salt & pepper to taste; adjust any seasonings if necessary.mix
  3. Time to roll up our sleeves!  Using a Tablespoon, form 1-inch balls, roll the mixture between wet hands, and place on a greased baking sheet.  precookedprecookedBake for 20 minutes, until one side is golden and flip over.  Pop them back in the oven for 20 minutes, or until golden.  Serve with marina sauce or pesto.baked unmeatballs
  4. Enjoy eating whole!

veggie unmeatball veggie unmeatball veggie unmeatball

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