You can make gluten-free vegan meatballs at home in just a few easy steps! Ready in 25 minutes, these veggie-packed meatballs combine cooked red quinoa with lentils, hemp seeds, and Manchego or Parmesan cheese, and hold their shape well after baking.
I developed these gluten-free vegan meatballs for an event I hosted a few years ago, where I demonstrated how to use hemp hearts in various recipes. I serve this as a lovely vegan meatball holiday appetizer for sad gluten-free vegans who can never eat anything off the waiter’s tray.
But when I went back to an empty freezer and thawed out the dozen or so meatless meatballs in the freezer, I discovered that these cuties are better than pasta for a weeknight dinner. (Well.)
one of my favorites Gluten-Free Recipe Suggestions Weeknight dinner is meatballs.So I thought I’d share these gluten-free vegan meatballs as an alternative to my favorite classic Italian dishes Gluten Free Chicken Meatballs And these 25 minutes Gluten-Free Beef Meatballs (Both are site-wide favorites).
since my SIBO diet Days, it’s been a slow road back to embracing lentils as part of my diet.but Vegetarian Dinner Recipes It’s easier to build up your consumption little by little, like these vegetarian meatballs.
Lentils (especially canned lentils) are one of the more acceptable legumes, and since these meatless meatballs are also rich in quinoa, there’s very little in the final morsel.
Plus, because they’re so small, you can start with a few on your plate.
I get asked all the time what my current dietary rules are and now I not only focus on Low FODMAP Dinner Recipes, the answer is just gluten-free. Otherwise I try to eat a varied diet, especially whole grains and legumes. Your gut is your number one fan of fiber. This is totally Belie(fi)ber.
These vegetarian meatballs are like little fiber pinatas that your gut bacteria can’t wait to crack open and feast on. Not only do they contain quinoa, lentils, shallots and herbs, but they also contain a handful of hemp seeds instead of breadcrumbs!
Adding fiber allows them to better control blood sugar, which can be an unfortunate downside of gluten-free vegan recipes that tend to be filled with carbohydrates as the main filler.
How to Serve and Store These Vegan Meatballs
If you don’t want the extra carbs of serving these plant-based meatballs on pasta, you can serve them simply as a main course salad topping, or eat them “naked”, topped with Italian garlic or one of the Gluten-Free Sauces and Condiments.
This recipe makes about two dozen meatless meatballs, so consider freezing some for more desperate empty freezer times.
Can these Quinoa Meatballs be dairy free and vegan?
Finally, you can easily omit the cheese if you want to make these vegan meatballs dairy-free too. I just love a little bit of manchego, but they go perfectly with the eggs. You can substitute the eggs for flax eggs to make vegan quinoa meatballs, but I haven’t tried it myself, so do so at your own risk! The mashed lentils really help hold things together, but the quinoa needs a little extra glue.
More gluten-free meatball recipes:
Read on for this vegetarian quinoa meatballs recipe!
With health and hedonism,
Phoebe
Gluten-Free Vegan Meatballs with Lentils and Quinoa
You can make gluten-free vegan meatballs at home in just a few easy steps! Ready in 25 minutes, these veggie-packed meatballs combine cooked red quinoa with lentils, hemp seeds, and Manchego or Parmesan cheese, and hold their shape well after baking. You can easily make them dairy-free by omitting the cheese.
serving size 6
raw material
- 4 big egg beating
- 2 tablespoon ketchup
- 2 tablespoon Extra virgin olive oil
- 1 1/2 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1/3 pound Aged Manchego or Parmesan cheese cut into 1-inch cubes
- 1/2 cup tightly packed parsley leaves
- 2 garlic cloves
- 1 large chives
- 3 cup cooked lentils from 1 cup dry, see notes
- 2 cup cooked quinoa from 1 cup dry, see notes
- ¼ cup hemp seeds
instruct
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Preheat oven to 400 degrees.
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In a large mixing bowl, whisk together eggs, tomato paste, olive oil, salt, and paprika.
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In a food processor, pulse Manchego until fine crumbs form. Transfer egg mixture to mixing bowl.
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Place parsley, garlic, and shallot in a food processor and pulse until finely chopped. Transfer to a mixing bowl.
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Add the lentils to a food processor and pulse until a coarse paste forms. Transfer to a mixing bowl with the quinoa and hemp seeds. Fold together meatball mixture until combined.
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Using clean hands, form quinoa-lentil mixture into 1-inch balls (you can spoon portions) and place on two parchment-lined baking sheets ½ inch apart. You should get 2 dozen mini meatballs.
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Bake 25 minutes or until browned. Serve with your favorite pasta and tomato sauce.Or better yet, one of the gluten free sauces!
notes
To cook lentils, place 1 cup dry lentils in a medium saucepan and cover with 2 inches of water. Add a bay leaf and 2 cloves of garlic (optional). Bring to a boil. Reduce heat to medium and simmer until tender, 15 minutes. Drain and rinse with cold water. Remove aromatics, if used. While the quinoa is cooking, place 1 cup dry quinoa in a medium saucepan with 2 cups water. Bring to a boil, cover, reduce heat to low and cook for 17 minutes, until all liquid has been absorbed. Set aside to cool. Then fluff with a fork. If you don’t have a food processor, you can simply grate the cheese and chop everything by hand.
Nutrition
Serve: 8G
If you make it, please tag @phoebelapine and #feedmephoebe – I’d love to see it!
