I scream, you scream, we all scream for … lentil balls?

Well tweeps, you spoke and I heard you loud and clear.

Not in the Twitter loop? I may or may not have posted a tweet regarding my wish to have a personal sub shop in my own home (if I were rich), so that I could have these fabulous lentil ball sub sandwiches whenever my heart desired.

Apparently, what your hearts all desire, is my lentil ball recipe. FYI, I’m a serious advocate of lentils. If you haven’t tried them yet, this recipe is a must. Lentils are magic in my book, interchangeable in basically any recipe that calls for «ground beef,» from sloppy joes and meat balls, to meatloaf and stuffed peppers.

I’ve had these photos on my phone for months … like, before we moved into the new house months. These lentil balls are crazy delicious, but kind of tedious, so make a big ole’ batch and freeze away!

Lentil Balls (just like your vegan grandma used to make em’)
(Serves: A lot. Depends on how big you prefer your balls, no pun intended)
2 1/2 cups lentils (some people swear by red or green or a particular variety, I swear by whatever is on sale!)
5 cups water
5 shallots, diced up (or a medium onion will suffice, I swear by shallots when it comes to cooking them)
1/4 cup minced garlic (it’s good)
2 TBS olive oil
1 cup cooked brown rice
1/2 cup panko crumbs
1 TBS Italian seasoning
1/2 cup nutritional yeast
Flaxseed «eggs» (2 TBS ground flaxseed, 3 TBS warm water, let it sit for 10 minutes)
2 TBS vegan «steak» sauce

Cook 2 1/2 cups lentils in 5 cups of water for 20-30 minutes (or until lentils are tender and smooshy).
Preheat oven to 375.
Using a mashed potato masher (or your hand if you want a good workout) smash the lentils into a stick almost paste consistency. Stir in cooked brown rice, olive oil, garlic, shallots, bread crumbs, Italian seasoning, nutritional yeast, flaxseed «eggs» and steak sauce. Mash and mix until well blended.
On a greased cookie sheet, roll lentil-rice mixture into golf-ball size balls (you can go a little bigger if you want).
Drizzle olive oil over the top and pop into the oven for 20-30 minutes, turning balls halfway.
Balls are done once the outsides become slightly crispy and light brown.
Enjoy in barbecue sauce as an appetizer, in a sub sandwich with pizza sauce or with your favorite pasta.
These bad boys are a hit with parents and kids alike!

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