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Plant Based Meatballs

I recently started a nutrition plan that has upped my daily intake of protein. While this has been great for my muscle the plan calls for animal protein or faux meats. Neither of which I want to consume. I am committed to staying plant based and avoiding as much animal protein as possible while still consuming the right amount of protein. This has been challenging but not impossible. I recently came upon this recipe from Chloe Flavor by Chloe Coscarelli the original founder of the amazing vegan fast food restaurants ByChloe. I tweaked the recipe to eliminate seitan. The result was DELICIOUS! Try it out and let me know what you think!


2 medium beets

1 cup brown rice

8 ounces cooked lentils

1/4 cup bread crumbs

1 garlic clove

1 tsp sea salt

1/4 tsp black pepper

1/4 tsp dried oregano

1/4 tsp crushed red pepper flakes

1 tablespoon olive oil

In a food processor, combine the beets, brown rice, lentils, bread crumbs, garlic, salt, black pepper, oregano, and red pepper flakes. Process until well combined. Using your hands, form the mixture into 1 - to 2 - inch balls. They should be small enough to fit into a bun.

In a large nonstick skillet, heat the olive oil over medium-high heat. When it shimmers, add the meatballs and cook, turning occasionally, for 8 to 10 minutes, until browned all over, adding more oil as needed. Transfer to paper towels to drain.

I used Naan bread for this recipe but you can also use whole wheat buns or multigrain wrap.

For "Mozzarella" Sauce

3/4 cup raw cashews

1/4 cup water or less as needed

1/2 teaspoon sea salt

1/2 teaspoon garlic powder

juice of 1/2 lemon

In a blender, combine all the sauce ingredients. Blend on high speed for about 2 minutes, until very smooth.

Use jarred tomato sauce of your choice.

To assemble place meatball in bread, top with warm tomato sauce, mozzarella sauce and chopped fresh basil.

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