If you’re looking for a healthy alternative to spaghetti and meatballs, this recipe uses lentils for a lower calorie count while still providing an excellent source of protein.
- 5 Cloves Garlic
- 1 Medium Onion
- 1 Cup Diced Mushrooms
- 1/2 Cup Water
- 2 Tbsp Flaxseed
- 4 Tbsp Water
- 1 Cup Canned Lentils
- 1 Cup Gluten-Free Bread Crumbs
- 1 Tsp Oregano
- 1 Tsp Basil
- 1/4 Tsp Red Pepper Flakes
- 1 Tsp Salt
- 1/2 Tsp Pepper
In a large pot add garlic, onion, mushrooms and 1/2 cup of water then simmer for 10 mins.
To make the flax egg, mix together flaxseed and 4 tbsp of water then set aside for 5 mins.
In a food processor add cooked garlic, onion, mushrooms with lentils and bread crumbs. In a bowl mix oregano, basil, red pepper flakes, salt and pepper then add to processor with the flax egg. Process until combined well then roll into small balls and bake on a baking sheet lined with parchment paper at 350 F for 40 minutes, flipping halfway. Enjoy!
Plantworthy Food was created to provide video recipes to others that are maintaining a diet which is both gluten-free and plant-based. Through their website they provide video recipes to follow along as well as the written recipes.