Delicious vegan and gluten-free meatballs, perfect for a meatless Monday! These hearty and flavorful meatballs can be served on top of pasta, zoodles, or even in meatball subs. A great fall recipe that will leave you feeling full.
1. Cook quinoa and lentils according to package instructions. You can even do this the day before.
2. Dice and then sauté the onion in a little oil.
3. Once the quinoa and lentils are cooked, combine them with the oats and nutritional yeast in a food processor. Pulse until it’s well combined.
4. Add the mixture to a bowl along with the spices (Italian seasoning, garlic powder, sea salt), sautéed onions, and coconut aminos.
5. Mix together with a spatula until a dough forms.
6. Heat a skillet over medium-low heat.
7. Once the skillet is hot, form balls with the dough. Add a little oil to the skillet, then add the balls. Cook for 6 minutes, rotate, then cook for 6-8 more minutes, until the outsides are browned.
8. Turn down to a simmer then add 2 cups marinara sauce and 1/4 cup water.
9. Let simmer for 3-4 minutes.
10. Enjoy with pasta, zoodles, plain, or however you want!
