top of page
Writer's pictureMaria Smith

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!


MEATBALL RECIPE

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.

66 views0 comments

Recent Posts

See All

Comentários


bottom of page