Vegan and Gluten-Free Meatballs
Ingredients
- 1 cup uncooked lentils
- 1/2 cup uncooked quinoa
- 1/4 cup gluten free rolled oats
- 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
- 1/4 cup water
Preparation
Cook quinoa and lentils according to package instructions. You can do this the day before.
Dice and then sauté the onion in a little oil.
Once the quinoa and lentils are cooked, combine with the oats and nutritional yeast in a food processor and pulse until well combined.
Add the mixture to 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, and cook for 6-8 more minutes until the outsides are browned.
Turn down to a simmer and add 2 cups marinara sauce and 1/4 cup water.
Let simmer for 3-4 minutes.
Enjoy with pasta, zoodles, or plain as desired.
