Vegetarian No-Meatballs

Vegetarian No-Meatballs withMarinaraover gluten free linguini. Comfort food at its best. This transports me back to childhood, but without the belly ache🙊 and makes my whole family very happy! This is a great dish for omnivores (even those who are skeptical). For a vegan option, substitute the egg for a flax egg and replace the Parmesan with your favorite vegan cheese. This dish is packed with nutrients and high in protein. It's being added to my regular rotation. 

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How to:

Feeds 4-6 (depending on hunger level)

1 cup French green lentils, cooked

1 can cannellini beans, drained

1 cup sprouted brown rice crispies, ground (or gf crumbs of choice)

1 sweet onion, finely chopped

1 heaping Tbs organic tomato paste

1/4 cup olive oil

2 tsp dried oregano

2 tsp dried basil

1/2 tsp garlic powder (you may add more)

1 tsp thyme

1/2 tsp smoked paprika

1/2 tsp fresh ground pepper

1 tsp kosher sea salt

1 egg, beaten (for vegan- 1 flax egg)

Marinara of choice

In a large sauce pan, Sautée onion in about 1/2 the olive oil over med heat until caramelized, stir seasoning and cook for 3 minutes, add the lentils and beans, stirring well, allow to cook for about 15 minutes stirring frequently. Turn off heat and transfer mixture to a food processor and pulse until smooth with some texture. Return to pot and stir in 1/2 of the crumbs and the egg until fully combined. Form balls (about golf ball size) and gently roll in remaining crumbs. Bake at 375F for 20-30 minutes. Serve with your favorite marinara (over pasta of choice). Enjoy!