Lentil Meatballs with Vegan Alfredo Sauce

This week, I asked my husband what he would like to eat over the weekend.  His suggestion – meatballs with alfredo sauce.  And that is how this came to be!

Lentils are so versatile … they are tiny, so they cook (relatively) fast, and you can flavor them up however you would like!

Here you go hubby … lentil meatballs in alfredo sauce!

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Lentil Meatballs

Adapted from here

Print this recipe!

Yields 50-60 meatballs, depending on size

2 cups uncooked lentils

6 cups water

1/2 onion, chopped

2 cloves garlic, minced

2 tsp cumin

1 tsp paprika

2 tbsp miso

1 cup ground flaxseed

3/4 cup nutritional yeast

1/2 tsp salt

1/4 tsp fresh ground black pepper

In a large pot, combine the lentils and water.  Cook for 30 minutes.  Add in the onion, garlic, paprika, and cumin, and cook another 15 minutes.  Check and see if they are done – if they need to cook some more, add some more water so they don’t burn to the bottom of the pot (yes, I have done this!)

When the lentils are cooked and the water is absorbed, let cool to room temperature.

When the lentils are cool, add in the flaxseed, nutritional yeast, miso, and salt and pepper.  Use a potato masher to slightly mash the lentils.

Wet hands, and form into meatballs.  I found this works best when my hands were wet.  If it becomes too sticky, rinse your hands and leave wet.

Place meatballs in the fridge for an hour to firm up.

Preheat oven to 350.  Cook meatballs for 20 minutes, then flip over and cook another 10 minutes.

TIP:  I found the key to crisp meatballs was greasing the baking sheet really well, otherwise they would stick!

Now for the sauce!  You could add a tomato sauce if you prefer.

Alfredo Sauce

Adapted from here

2/3 cup raw cashews, ground fine in a coffee grinder

3 cloves garlic, peeled and smashed

4 tbsp nutritional yeast

1 1/2 cups unsweetened almond milk

2 tbsp lemon juice (1 small lemon)

2 tbsp gluten free soy sauce

1 tbsp stone ground mustard

1 tsp paprika

1/4 tsp nutmeg

1/2 tsp sesame oil

1/4 cup chickpea flour

If you do not have a high speed blender, you can grind the cashews in a coffee grinder.  Just pulse until they are finely ground.  Add the cashews to a food processor, along with all the rest of the ingredients, except the chickpea flour.

When the mixture is smooth, remove from the food processor bowl to a medium saucepan.  Heat the sauce to a boil.  Add the chickpea flour slowly, and whisk until mixture starts to thicken.

Add the meatballs to the sauce.

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So good, and filling!

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I am sharing this with My Legume Love Affair, which is being hosted by Kiran of Sumadhura

For the record, my husband really enjoyed this meal! 🙂

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4 Comments

  1. Well, I like lentils, like meatballs and love alfredo sauce. I’m not used to vegan recipes, but the ingredients in the alfredo sauce sound so interesting and good. I always have a packet of almond butter on hand for dipping with apples, I’ll have to consider almond milk next time I’m making alfredo. Happy New Year.

    Reply
    • I love almond milk. I am not entirely vegan obviously, I just dabble from time to time. 🙂 I started drinking Blue Diamond’s unsweetened vanilla Almond Breeze when I was losing weight, because it is a lot less calories than regular milk. I love it in my coffee! Even though it does have a little “vanilla” taste, I use it in pretty much everything! Happy New Year to you too!

      Reply
  2. Cool that you found my blog!! Where do you live in Colorado? Maybe we are close.

    Linda
    http://coloradofarmlife.wordpress.com

    Reply
    • Thanks for stopping by! I live in Granby, so I think there are a couple mountains in between us!

      Reply

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