Gluten-Free Vegan Lentil Meatballs

Dizano News  - Lentils are great to use when you are trying to mock the density of meats with a vegan alternative. Lentils are high in fiber, gluten-free and have a subtle flavor that compliments spices, garlic and most other ingredients. For this recipe, I combined red lentils, coconut flour and quinoa flakes to create a mixture that would roll into a shape of a ball.

Ingredients
(Makes approximately 10-15 balls)

1 cup red lentils

2 cups water

1/2 tablespoon olive oil

1 small white onion

1 medium zucchini

1 medium carrot

1 garlic clove

Handful of fresh parsley

Salt and pepper to taste

1/2 cup quinoa flakes

1 tablespoon coconut flour flour

1 tablespoon liquid aminos

2 tablespoons coconut oil for frying

Instructions

Bring 1 cup of lentils to a boil in 3 cups of water. Follow the cooking instructions on the package.

Bring 1/2 cup of quinoa flakes to a boil in 2 cups of water. Follow cooking instructions on the package.

While the lentils are cooking, grate the carrot and finely chop the zucchini, onion, garlic, and parsley. In a saucepan on medium-high heat, add olive oil, carrot, zucchini, onion, parsley, and garlic. Season with salt and pepper and cook until the onion is translucent. Set aside.

When the lentils & quinoa flakes are finished cooking, place them in a bowl. The lentils should be relatively soft and fall apart easily when mashed. Add the cooked vegetable mixture, parsley, liquid amino, coconut flour, and quinoa flakes. Mix until evenly combined and add more coconut flour or quinoa flakes as needed so that the consistency is such that you can roll the mixture into balls.

Form meatballs and begin to fry in pan with a thin layer of coconut oil over high heat. Fry the meatballs on each side for 4-5 minutes or until browned.

Serve and Enjoy!

Source foodbeautylove

Source: Gluten-Free Vegan Lentil Meatballs