Monday, June 16, 2014

Vegan meatballs

Driven by a fear of protein deficiency I desperately tried to include legumes especially lentils into my everyday diet. 
I seldom miss the taste of meat, and I don't rely on fake vegan mock meats, but these meatballs complete me.

1 cup of lentils
1 cup of cooked oat bran (w/water)
1/4 cup of sunflower seeds (soaked overnight)
1/4 cup of flax seeds (soaked overnight)
1 tbsp of kombu
1/4 cup of chopped onion
2 cloves of garlic
2 sundried tomato’s (salted)
1 tbsp hemp seeds or sesame (optional)

Preheat your pan on a medium high temperature and add about a tbsp of olive or coconut oil for every 2-3 meatballs.
You can cook the oat bran in the microwave, just make sure it's nice and sticky, because thats what will bind the "meatballs together.
Mix all the ingredients together and start rolling about 4 inch balls.
Fry them until they are golden brown and crisp and add fresh thyme to taste.
Place cooked "meatballs" on a plate with some paper towels to soak up the excess grease.

I served each portion which was about 4 "meatballs" on a romaine lettuce leaf on a bed of chopped tomato, sweet corn, apple and avocado with some balsamic cream vinegar on top.

They taste great with ketchup or mustard though & are a definite protein bomb.

Tip: Add some goji berries into the mix for an antioxidant boost.

talk to you soon lovelies,



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