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.