YOUR SOLIN GENERATED RECIPE
Hearty Vegan Lentil Meatballs with Fresh Marinara
Savor these hearty vegan lentil meatballs bursting with wholesome flavors and vibrant herbs, served over a fresh, homemade marinara sauce. This dish combines tender, seasoned lentils with a blend of walnuts, oats, and a hint of TVP to create meatball delights that are both satisfying and nutritious.
INGREDIENTS
100 grams Cooked Lentils
15 grams Walnuts
20 grams Rolled Oats
70 grams Small Onion
3 grams Garlic Clove
15 grams Tomato Paste
7 grams Ground Flaxseed
60 grams Cooked Chickpeas (approx. 1/4 cup)
25 grams Rehydrated TVP
150 grams Fresh Tomatoes
5 grams Fresh Basil
3 grams Garlic Clove for Marinara
PREPARATION
Preheat your oven to 375°F.
In a food processor, add the cooked lentils, walnuts, rolled oats, small onion, garlic clove, tomato paste, ground flaxseed, cooked chickpeas, and rehydrated TVP. Pulse until the mixture comes together, leaving a bit of texture for a better bite.
Form the mixture into evenly sized balls and place them on a lightly greased or parchment-lined baking sheet.
Bake the meatballs in the preheated oven for about 20 minutes, or until they are firm and slightly golden on the outside.
Meanwhile, prepare the fresh marinara sauce by finely dicing the fresh tomatoes and mincing the garlic clove. In a saucepan over medium heat, add the tomatoes, garlic, and fresh basil. Let it simmer for about 8-10 minutes to meld the flavors. You can add a splash of water if needed.
Once the meatballs are done, serve them hot with a generous spoonful of the fresh marinara sauce on top. Enjoy your hearty, plant-based meal!