Lentil “Meat”balls and Heavenly Homemade Tomato Sauce 

Post by Alexandra Courts 

There’s something special about fresh tomato sauce that doesn’t come out of a jar or a can. It’s aromatic, rich in flavour and incredibly versatile. This time around I’ve paired this homemade sauce with some nutrient-dense lentil “meat”balls. Whether it be served overtop a bed of pasta or sandwiched in bread, these two are a match made in heaven!

Keep reading to find out how you can recreate this lovely and comforting meal at home.


TOMATO SAUCE:

Ingredients…

  • 2 cans of diced tomatoes (14oz each)
  • 1 sweet onion (diced)
  • 4 cloves of garlic (minced)
  • 1/2 cup tomato paste
  • 1/4 cup soy sauce
  • 2 tbsp dried basil
  • 1 tbsp coconut sugar
  • 1 tbsp coconut oil
  • 1 tsp ground black pepper

Directions…

  1. Sauté the onion and garlic in coconut oil on medium heat in a saucepan until tender.
  2. Stir in the diced tomatoes, tomato paste, soy sauce, pepper, coconut sugar and basil.
  3. Simmer sauce on low heat slightly covered for about 20-25 minutes.
  4. Allow the sauce to sit while you prepare the lentil “meat”balls.

LENTIL “MEAT”BALLS:

Ingredients…

  • 2 cups chopped kale
  • 2 cups chopped mushrooms
  • 1 1/2 cups brown rice (cooked)
  • 1 1/2 cups lentils (cooked until very tender)
  • 1 cup rolled oats
  • 3/4 cup raw walnuts
  • 1/4 cup soy sauce
  • 1/4 cup tomato paste
  • 1/4 cup nutritional yeast
  • 1/4 cup coconut oil
  • 1 sweet onion (diced)
  • 5 cloves of garlic (minced)
  • 2 tbsp basil (fresh/dried)
  • 1 tsp ground black pepper

Directions…

  1. Preheat the oven to 350 degrees farenheit. Coat an aluminium foil-lined baking pan with coconut oil.
  2. Sautée the onion and garlic in coconut oil on medium heat in a deep skillet pan until tender.
  3. Pulse mushrooms and kale in a food processor/blender. Ensure that the pieces aren’t too fine.
  4. Add the kale and mushroom blend to the pan. Sautée the combination for a couple of minutes before adding the soy sauce, brown rice and lentils. Mix the combination together throughly and then add in the tomato paste, nutritional yeast, basil and pepper.
  5. Continue to cook the mixture on low-medium heat. Pulse the raw walnuts and rolled oats in a food processor/blender. Ensure that the pieces are only coarsely combined. Mix into the “meat”ball mix. Allow this to cool before rolling.
  6. Roll the “meat”balls in your hands so that they are about 1.5 inches in diameter. Place them onto baking sheet.
  7. Bake for about 25-30 minutes or until they are golden brown.
  8. Enjoy!

Makes 2 servings.

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Lentil Mushroom Meatballs with Tofu Gravy

Post by Megan Stulberg

Now I’m not necessarily one to brag, but I have to say that this was one of the best meals I’ve ever made. Not only did everything taste great, but I also managed not to burn anything! I served this with three side dishes that I’ve already posted the recipes for on Vegan Girlfriend — convenient, eh? You can find the kale Caesar salad here, the sweet potato mash here, and the lemon coconut berry tarts here.

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11216405_10155514731570133_1423087646_nLENTIL MUSHROOM MEATBALLS

Ingredients…

  • 1.5 standard cans of lentils, rinsed and drained
  • 2 cloves garlic
  • 2 cups vegetable broth (make sure it’s a gluten-free brand)
  • 1 cup cremini mushrooms, finely chopped
  • 1/2 cup flaxseed
  • 1/4 cup red wine
  • 1/4 cup nutritional yeast
  • 2 tbsp gluten-free soy sauce
  • 1 tbsp dried thyme
  • 1 tbsp dried basil
  • 1 tbsp onion powder
  • Dash of cold-pressed EVOO
  • Sea salt and black pepper, to taste

Directions…

  1. Preheat oven to 375 F.
  2. In large saucepan, saute mushrooms and garlic in olive oil and red wine at medium heat for 5-7 minutes.
  3. Boil water in medium pot. Add lentils and all listed seasonings, then let cook covered on low-heat for 5 minutes. Be sure to under-cook at this stage. Remove from heat and drain lentils.
  4. In a high-speed food processor/blender combine lentils, mushrooms, flax seed, nutritional yeast, broth and soy sauce. Add broth slowly in case no more liquid is needed. Blend until a thick, chunky mixture has been created.
  5. Line a baking sheet with aluminum foil. Drizzle olive oil on the foil. Wet hands and mold mixture into small balls, then place directly onto foil. Repeat with the rest of mixture.
  6. Bake balls in oven for about 30 minutes, flipping halfway through. Check regularly to ensure balls are cooking evenly.
  7. Remove from oven and serve immediately with tofu gravy.

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11210247_10155514731575133_95432367_n11216168_10155514729075133_1788622659_nTOFU GRAVY

Ingredients…

  • 1 standard package soft tofu (organic)
  • 2 cloves garlic
  • 1/2 onion, chopped
  • 1 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1/4 cup gluten-free soy sauce
  • 1/4 cup dried thyme
  • 2 tbsp cinnamon
  • Sea salt and black pepper, to taste

Directions…

1. In a large saucepan, saute garlic and onion on medium heat until golden brown in colour.

2. Break tofu up into small chunks with a fork. Blend tofu and almond milk together in blender until liquid in consistency.

3. Add blended tofu to sauce pan with nutritional yeast, soy sauce, thyme, cinnamon, salt and pepper. Reduce to low heat and leave uncovered for 15 minutes. Stir regularly to avoid gravy from becoming too thick.

4. Remove from heat and pour sauce directly onto meatballs. Serve immediately.

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