Things have been a little quiet around here lately, as I’m investing all of my energies into some exciting things behind the scenes (including a whole new branding, website design, aaand another secret project I’m pouring my heart into!). I can’t wait to reveal it all to you, so stay tuned, I’ll have some exciting updates to announce very soon!
We’ve been having an unseasonal heat wave this past week and a half, but the temperatures have finally dropped down to normal a couple days ago, making it appropriate again for me to share the recipe for these cozy lentil/veggie “meatballs”.
I’ve been playing with vegan meatballs for a little while, experimenting with different veggies, grains, nuts and seeds, to finally settle on this tasty version. The ball has a nice meaty texture (oh hey mushrooms!) and is packed with flavours. The simple tomato and coconut sauce is the perfect little coat to dress these babies up. The sauce is lightly creamy and so comforting. The tomatoes alone are super flavourful, but the addition of a few toasted spices makes it even more special.
You’ll see very few store-bought ingredients in the recipes I share on this blog, as I try to make most of them from scratch whenever I can. But one that I’ll probably always buy is canned tomatoes. I admire those who do it, but for me, the project of canning my own tomatoes seems way too ambitious, especially when I know that there are some high quality, organic ones available out there. Let’s face it, they’re super convenient and totally help minimize prep time.
I’ve been using Muir Glen’s products for years now and they’re my go-to for any recipe that calls for diced or crushed tomatoes. They’re rich, super flavourful, and made from 100% organic ingredients. I particularly love their fire-roasted tomatoes – which I use in my favourite butternut squash chili. I usually buy them at Bulk Barn, but you can also find them in the natural foods section at all Sobeys and Whole Foods, and in most Loblaws stores too.
I hope you enjoy. Happy October, friends! xx
This post is sponsored by Muir Glen Organic. All opinions are my own, and I truly love their products. Thank you for supporting the brands that help make The Green Life possible!
Notes: The lentil mixture can be prepared a few hours or even a day before, and the balls cooked right before dinnertime. This recipe is a great way to use up leftover cooked lentils in the fridge.
- 1 tsp coriander seeds
- ½ tsp fennel seeds
- ½ tsp mustard seeds
- ½ tsp smoked paprika
- ½ tsp turmeric powder
- 2 cups cooked green or French lentils (about ¾ cup raw)*
- 2 tbsp coconut or olive oil, for cooking
- 1 onion, diced
- 8-oz cremini or white mushrooms, sliced
- ½ cup grated carrot
- ¼ cup sunflower seeds
- 2 cloves garlic, roughly chopped
- 2 tbsp psyllium husks or ground flax seeds
- 2 tsp tamari
- 1 tsp apple cider vinegar
- ¾ tsp sea salt
- Black pepper, to taste
- 1 28-oz can Muir Glen Organic Crushed Tomatoes with Basil
- 1 cup light coconut milk (a little more than half a can)
- 2 tsp coconut sugar or other type of sugar (optional)
- A big pinch of sea salt
- Your choice of accompaniment (brown rice, quinoa, pasta or spiralized vegetables)
- Fresh parsley, finely chopped
- Place the coriander, fennel and mustard seeds in a small skillet and toast on low heat for a few minutes, until fragrant (be careful not to burn them). Let cool slightly and transfer to a mortar and pestle. Crush the seeds, then add the smoked paprika and turmeric. Set aside.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Once hot, add the onions and mushrooms. Cook and stir until the onions are translucent and the mushrooms slightly golden, about 5-6 minutes. Add the grated carrot and cook about 30 seconds more. Remove from the heat and let cool.
- In your food processor, place the sunflower seeds, cooked lentils, mushroom mixture, garlic, psyllium or flax, tamari, apple cider vinegar, sea salt, black pepper, and 1 ½ tsp of the reserved spice mix.
- Pulse until everything is combined, but keeping some bigger chunks for texture. Taste and adjust seasoning by adding more vinegar/tamari or salt as needed.
- Using a cookie scoop, scoop out a bit of mixture and roll into balls. You should get about 25-26 balls total.
- Place balls in the fridge to set for at least 15 minutes. (You could form the balls and cook them right away but I find that placing it in the fridge beforehand makes them hold together better).
- Place the crushed tomatoes in a medium saucepan and warm over low heat. Add the remaining spice mix, sugar and sea salt. Stir in coconut milk, and let simmer until warm.
- Heat the remaining oil in a large skillet over medium heat and cook the meatballs, turning them often until all sides are browned, about 7-8 minutes total.
- To serve, top your grain, pasta or veggies with a few meatballs and pour over the tomato-coconut sauce. Sprinkle with fresh parsley. Leftovers will keep in the fridge for 2-3 days.