If there were such a thing as a Thanksgiving meatball, this is it! These Stuffing Meatballs are made with Beyond Meat and were inspired by the turkey meatballs I grew up eating made by my Italian grandmother. I gave them a Thanksgiving twist with a sourdough stuffing (my favorite Thanksgiving side dish!).
My grandmother always made a gravy with her turkey balls. My Quick & Easy Gravy tastes great these Stuffing Meatballs. I served these for a regular weeknight dinner with baked potatoes (I put my Stuffing Meatballs in the potato!) and some sauteed Brussels sprouts. It was like Thanksgiving for dinner!
I love garlic! So, when I created creamy (dairy-free, of course) roasted garlic sauce in the recipe below, I really pondered what to pour it over. The truth is: It’s delicious on anything! BUT it’s incredible in this Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi.
It’s rare that all three kids and my husband give a meal a thumbs up so when I received an unanimous YUM from everyone, I had to share the recipe with you! This is an easy weeknight meal. You can even make and store the sauce ahead of time if you want. I hope you enjoy this recipe as much as my family did.
Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi
Fall is here and you know what that means? Comfort food! This Chili Mac is where it’s at! I love this recipe because it combines my two comfort foods: Chili and Mac ‘n Cheese. YESSSSSSSS!
This mouthwatering recipe is one of over 50 awesome plant-based recipes in Robin Robertson’s newest cookbook, Vegan Mac & Cheese. Each recipe is more inventive than the next, taking the ultimate comfort food to new levels. Her delectable pasta dishes feature vegan cheese sauces that start with plant milks, vegetables and nuts as their base ingredients.
An entire chapter is devoted to veggie-loaded mac and cheese dishes, including Buffalo Cauliflower Mac, Arugula Pesto Mac Uncheese and Smoky Mac and Peas with Mushroom Bacon. Another chapter serves up meatless mac and cheeses made meaty with lentils, jackfruit, mushrooms and more. There are also fun recipes like Mac and Cheese Balls, Mac ‘n Cheese Pizza, Waffled Mac and Cheese and Cheesy Mac Muffins. Robin also includes toppings, add-ins and other ways to kick your mac and cheese up a notch. This cookbook is definitely a highlight among the new additions to my cookbook collection this year.
To make the chili: In a saucepan over medium heat, combine all the chili ingredients. Cover the pan and cook, stirring occasionally, until heated through and the flavors are well blended, about 5 minutes. Add as much water as needed to create a sauce-like consistency and prevent the chili from sticking to the bottom of the pan. Reduce the heat to low and simmer, stirring frequently, until heated through and any raw taste from the chili powder is cooked off, about 15 minutes.
To make the sauce: In a high-speed blender, combine all the sauce ingredients. Blend until very smooth and creamy. Set aside.
To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain the pasta and return to the pot.
Pour the sauce over the pasta and toss to combine.
Preheat the oven to 350°F (180°C). Lightly coat a 9 × 13-inch (23 × 33 cm) baking dish with cooking spray.
Spread the pasta mixture into the prepared baking dish. Spread the chili evenly on top of the pasta.
To finish: Sprinkle the tortilla chips on top of the chili. Bake for 20 minutes until hot. Serve topped with the avocado.
I grew up making 7-Layer dips for every occasion! It’s still one of my favorites (and it tastes just as good with dairy-free cheese and sour cream!). So I got to thinking, what if I could eat that dip in a healthy bowl for lunch or dinner…are you with me?
This 7-Layer Vegan Taco Bowl is my answer to that question! I’ve kept all the flavors of the original dip (including the tortilla dippers with the crunchy Chile Lime Tortilla Strips on top), but I made a few adjustments to take this bowl to the next level…For example, I replaced the refried beans in the dip with pinto beans and swapped the cheese and sour cream for a Chipotle Cheez Sauce. Check out the rest of the 7 layers: (1) lettuce (2) pinto beans (3) pico de gallo (4) sliced olives (5) chopped avocado (6) dairy-free chipotle cheez sauce (7) crispy chile lime tortilla strips.
Everyone has their own 7-Layer Dip recipe so change this up with whatever you usually layer in yours – green onions, jalapenos…whatever makes your taste buds happy! These bowls also work great as a food bar meal for the family. Just prep your sauce, pico de gallo and tortilla strips ahead of time. When it’s time to eat, set out bowls with the “layers” in the middle of the table or on a buffet for everyone to stack their own bowl. Enjoy!
Sheet pan meals are a busy mama’s best friend! I love how easy it is to whip up dinner all on ONE PAN (and I’m not gonna lie…I love how easy the clean up is too!)
These fajitas are very versatile…use my veg combo below or roast your family’s favorite veggies with your go-to season rub. (I used Penzey’s Spices Southwest but they also have a Fajita blend that I love.) You can cook the veggies and tortillas all on one pan (just watch the cooking times for various veggies since some cook quicker than others). I added the tortillas last for just a couple of minutes at the end of the veg cooking time.
I served the fajitas with black beans. (I just spiced up a can of black beans with garlic powder, cumin and salt on the stove top while the veggies roasted). Top them with guac and salsa and this Creamy Cilantro Pepita Dressing I blended up. I’d love to hear what you think of it.
Vegan Sheet Pan Fajitas with Creamy Cilantro Pepita Dressing
For the fajitas:
1 red bell pepper, sliced into strips
1 orange bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 red onion, sliced into wedges
2 Portobello mushrooms, sliced into strips
1 1/2 Tbsp olive oil
3 Tbsp of your favorite fajita or taco seasoning
Guacamole and salsa, to serve (optional)
For the Creamy Cilantro Pepita Dressing
1/2 cup pepitas
1/4 cup lime juice
1 cup cilantro, tightly packed
1/2 cup olive oil
1/2 cup water
2 Tbsp red wine vinegar
2 Tbsp dairy-free mayo (such as Wildwood Garlic Aioli)
1/2 tsp salt
2 garlic cloves
1. Preheat the oven to 400 degrees.
2. Spread all of the vegetables on a sheet pan. Add the olive oil and seasoning. Using your fingers, rub the seasoning and olive oil into the vegetables.
3. Lay out all of the vegetables on the pan (except the mushrooms) so that they aren’t overlapping. Roast for 10 minutes and add the mushrooms. Roast another 10 minutes. Add the tortillas (use another sheet pan if you can’t make room on the pan) and cook 2-3 minutes.
4. While the vegetables are roasting, heat a small, dry frying pan. Add the pepitas and cook for 3 minutes until they are toasted (stir or shake the pan every minute or so).
5. Add the pepitas and remaining dressing ingredients in a blender. Blend until smooth.
In my pre-vegan days, stuffed chicken breasts were one of my “go to’s” for a special dinner. I had mastered the art of creating a pocket in the breast, just large enough to stuff with sun-dried tomatoes, cheese or whatever else I was experimenting with for that meal. I may not eat chicken anymore but I still love the idea of a “pocket of surprise” inside my dinner entree!
Gardein makes a Chik’n Scallopini that has become my chicken replacement when I want a traditional breast. The Scallopini isn’t thick enough to make a pocket inside but it’s thin enough to stack with something yummy and roll into a croquette (basically just a food roll that’s fried)! And that’s how I came upon this recipe that I prepared recently for Friday night Shabbat. Although I cook dinner every night, I like to do something a little extra on Friday nights and these Sun-Dried Tomato and Spinach Gardein Croquettes are just that.
They look and sound fancy but they are surprisingly simple. I layered each Scallopini with a half slice of Violife Provolone (Kite Hill Ricotta would be equally delicious), a few baby spinach leaves and a couple of sun-dried tomatoes. Other options could include: olive tapenade, Kite Hill chive cream cheese, any of Miyoko’s cheeses, artichoke hearts…you get the idea. Have fun stacking and rolling!
You need to let the Scallopini defrost for about 20 minutes so it’s soft enough to flatten out and roll. But be careful to not let it thaw so much that the Gardein falls apart. I hope you enjoy these. Let me know what you think below.
Sun-Dried Tomato and Spinach Gardein Croquettes
Makes 4 croquettes
1 package of Gardein Chik’n Scallopini (4 pieces)
2 slices Violife Provolone, sliced in half
8 cups baby spinach
8-12 sun-dried tomatoes
1 Tbsp Italian seasoning
Salt and pepper, to taste
4 garlic cloves, minced
2 Tbsp olive oil, divided
1. Thaw the Garden Scallopini for about 20 minutes until softened but still firm enough to handle without breaking.
2. Layer each Scallopini with a cheese slice, then a few spinach leaves, followed by 2-3 sun-dried tomatoes.
3. Sprinkle with the Italian seasoning and season with salt and pepper, to taste.
4. Roll each Scallopini and secure the middle with a toothpick.
5. Heat the oil in a large saute pan. Add the croquettes and cook about 10 minutes, rotating to brown on all sides.
6. Remove the Scallopini and add the remaining tablespoon of olive oil and the garlic. Cook 2 minutes until the garlic is browned. Add the remaining spinach and saute just until wilted.
7. Spread the cooked spinach on a serving platter and place the croquettes on top. Serve immediately.
These Teriyaki Seitan Skewers are a throwback to my childhood when my mom made a similar recipe using flank steak. I loved the smell of this marinade as it broiled over the skewers, which my mom lovingly twisted every couple of minutes under the broiler. We ate them over steamed white rice and alongside broccoli.
I’ve reinvented the recipe with seitan to create these Teriyaki Seitan Skewers that I think are better than what I grew up with (sorry, Mama!). I love it when I can veganize a recipe from my childhood with delicious results! A big bonus for me with this recipe is that my oldest daughter, Gaby, loved them and she’s not a seitan fan at all. Now, I just need to figure out a way to get her (and the rest of my kids) to eat tempeh!
This recipe is all in the marinade. It’s oil-free and and I boil it after to serve alongside the skewers. The longer the seitan marinates, the tastier these Teriyaki Seitan Skewers become! I’d love to hear what you think of them so drop a note in the comments below. I hope your family enjoys them as much as mine did.
Teriyaki Seitan Skewers
1/2 cup Shoyu (or soy sauce)
1/3 cup red wine vinegar
2 1/2 Tbsp vegan Worcestershire sauce (such as Annie’s)
1 cup chopped red onion
3 cloves garlic, minced
1 tsp grated fresh ginger
2 Tbsp maple syrup
24 ounces seitan
1. Combine all the ingredients except the seitan in a sealable container or bag (I used my gallon reZip bag).
2. Cut or break apart the seitan into skewer-like pieces or chunks. Add the seitan to the marinade. Marinate at least 2 hours.
3. When ready to cook the seitan, soak the skewers in water (if not using metal) and slide the seitan pieces onto the sticks.
4. Broil for 3 minutes on each side.
5. Meanwhile, bring the marinade to a boil. Remove from the heat and serve alongside the skewers.
Forget Taco Tuesday. I’m all about Tostada Tuesday with these Pinto Bean and Potato Salsa Verde Tostadas! The secret sauce is the jarred Salsa Verde from Trader Joe’s (it’s the best!). With layers of guacamole and crunchy, shredded romaine, the whole fam will go crazy for these.
Some habits die hard and my family comes to expect homemade pico de gallo so I made a batch for topping these Salsa Verde Tostadas. I love this alternative for Tuesday nights. It’s fresh, flavorful and surprisingly just as easy as tacos. I don’t know why I haven’t put tostadas in the rotation sooner. I kept things lighter than our usual fried taco shells by baking the tostadas.
So much to celebrate with these Salsa Verde Tostadas. Here’s to Tostada Tuesday!
1. Preheat the oven to 400 degrees. Meanwhile, scrub the Russets and cut into a small dice.
2. Spread on a baking sheet lined with a silicone mat and toss with 1 tablespoon of olive oil and salt. Roast for 30 minutes, stirring halfway through the cooking time.
3. When the potatoes are done cooking, heat a large pan over medium heat and add the remaining 1 tablespoon of olive oil. Add the onion and cook until translucent (about 4 minutes).
4. Add the drained beans, potatoes and the Salsa Verde. Simmer 10 minutes until the liquid is absorbed. Taste and season with salt and pepper.
5. Meanwhile, brush the tortillas lightly with olive oil. Place on a baking sheet and cook at 350 degrees for 10 minutes.
6. While the tortillas bake, make the guacamole: Mash the flesh of the avocados in a bowl with the juice of 1 lime. Season with salt to taste.
7. To serve, spread a layer of guacamole across the tostada. Top with lettuce and 2-3 generous tablespoons of the pinto bean and potato topping. Top with more Salsa Verde and / or pico de gallo. Serve with lime wedges.
These Falafel Burgers might just be my favorite Trader Joe’s meal hack yet! Using their falafel mix as a base, I added in some of my favorite Greek condiments to make a tasty burger (that tastes like an oversized falafel). I topped it with a quick DIY garlic dill aioli and easy pickled red onions for a Mediterranean burger that is bursting with flavor. I’d serve these with homemade steak fries, seasoned with Penzey’s Spice’s Greek seasoning and a drizzle of red wine vinegar. Yum!
But these Falafel burgers aren’t just for inserting between buns or pita pockets – crumble them on salads, chop them in Mediterranean bowls or layer them in a Greek casserole. I’m excited about all the ways to use these in all kinds of ways! This recipe makes a big batch and they freeze well so store them to reinvent into new recipes again and again.
Falafel Burgers with Garlic Dill Aioli & Pickled Onions (Vegan)
For the Falafel Burgers
1boxTrader Joe's Falafel Mix
3 1/2cups water
1cupsun-dried tomatoescoarsely chopped
1/2cupKalamata olivescoursely chopped
15pita bread rounds
For the Garlic Dill Aioli
1/4cupdairy-free mayosuch as Wildwood Garlic Aioli
1 Tbspred wine vinegar
1/2cupred wine vinegar
1/2red onionsliced in rings
For the Falafel Burgers
Combine the falafel mix and water. Cover and refrigerate for 1 hour. If batter is too thick, slowly add in up to a half cup more of water until desired consistency is reached.
Stir the remaining ingredients into the burger "batter".
Using a cookie scoop, spoon a full scoop onto a greased baking sheet. Flatten the scoop so that it looks like a hamburger patty. The patties will be looser than traditional veggie burgers, but they should stay together and not be runny. Continue with the rest of the batter. Bake at 350 degrees for 20 minutes.
To serve, slice a pita in half. Spread with the Garlic Dill Aioli. Insert a falafel burger and a few of the Pickled Onions.
For the Garlic Dill Aioli
Combine all ingredients in a small bowl and stir well.
For the Pickled Onions
Combine all ingredients in a small bowl and set aside for at least 20 minutes (the longer, the better).
I served this vegan beef lasagna at a family event recently. Everyone LOVED it. Even the kids! Just goes to show that you don’t need meat or dairy to create a delicious lasagna. 🙂
I used gluten-free noodles because I’m lazy and hate boiling noodles (and with DeBole’s, you don’t have to boil them!). I also used Kite Hill Ricotta for the filling – a must for this recipe, in my opinion. For the vegan “beef”, I used the Trader Joe’s meatless “ground beef.” I have also used Beyond Meat’s Beefy Crumbles with equally delicious results!
Vegan Beef Lasagna
1 package no-boil lasagna noodles
2 28-ounce cans marinara sauce
For the filling:
1 package meatless ground “beef”
1 package Kite Hill Ricotta
1 onion, chopped
4 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons Italian herbs seasoning blend
Salt and pepper, to taste
For the sauce:
2 cups cashews
2 cups vegetable broth
3 garlic cloves
1 tablespoon apple cider vinegar
1 teaspoon salt
1/4 nutritional yeast
Juice of 1 lemon
Heat the oil in a saute pan. Add the garlic and onion. Cook until translucent. Stir in the vegan beef and seasonings.
Add in the ricotta, crumbling it into the pan. Season with salt and pepper, to taste, Remove from the heat.
Place all the ingredients for the sauce into a high-speed blender and mix until smooth and thoroughly combined.
Pour 1/4 cup of sauce across the bottom of a lasagna pan or casserole dish. Spread it to cover the bottom surface of the pan thoroughly.
Place 3-4 lasagna noodles on top of the sauce to cover as much surface of the pan as possible.
Spread 1/3 of the filling on top of the noodles and top with 1/3 of the remaining marinara sauce and 1 cup of the cream sauce.
Repeat two more times so that there are three layers of noodles, finishing with the cream sauce on top.
Cover with foil and bake at 400 degrees for 50 minutes. Remove the foil and bake another 10 minutes. Allow to rest for 15 minutes before serving.
You don’t have to cook everything from scratch or spend hours in the kitchen to make a delicious, homemade meal. I’d never be able to get a home cooked meal on the table every weeknight if I followed those “rules”!
This Zoodles with Roasted Chickpeas & Pesto recipe is an example of just that. I used a store bought pesto and roasted the chickpeas on Sunday during one of my batch cooking sessions so the total meal was on my table in less than 20 minutes!
The zoodles store well for 1-2 days so I always spiralize a big batch and eat the leftovers for a quick and healthy weekday lunch.
Zoodles with Roasted Chickpeas & Pesto
1 cup of store-bought pesto (such as Trader Joe’s Vegan, Kale & Cashew Pesto)
1 cup of cherry tomatoes, sliced
1 can chickpeas, drained and rinsed
1 tablespooon olive oil
1 teaspoon sea salt
1 tablespoon Italian Herbs blend
4 zucchini squash, spiralized
Freshly grated Parmesan cheese, such as Violife
Preheat the oven to 400 degrees.
Spread the chickpeas on a baking sheet lined with a parchment paper. Toss with the oil, salt and herbs. Roast for 20-30 minutes.
Divide the zoodles between 4 serving plates and top each pile with 1/4 cup of pesto, 1/4 cup of chickpeas and 1/4 cup of sliced tomatoes.
These Butternut Squash Fajitas are a Fall twist on one of my family’s favorite meals. It’s a great way to introduce young tastebuds to the seasonal flavor of butternut squash in a sweet and savory way.
I also love how these filling and crema for these butternut squash fajitas can be batch cooked ahead of time, making it a quick and easy meal for busy weeknights.
This recipe is the only way I can get my kids to eat tempeh. They tell me it’s a texture thing. So, what’s a mom to do? I pulse it up into a rich and hearty tomato sauce and serve it over their favorite pasta. They’re not super excited about it, but they eat it!
I made this recently on a busy weeknight in 30 minutes. It’s also a great recipe to batch cook on the weekend and pull out when you’re short on time. Just boil some pasta and make a salad while the spaghetti cooks. It freezes really well so I usually reserve half to serve up another time.
I cook just about every meal every day, but homemade doesn’t have to be time consuming or difficult. There are nights when I love to savor my time in the kitchen with a new recipe, but there are also several nights a week where dinner is a sprint. On nights like those, I take some help from the store. This Tofu Vegetable Fried Rice was one of my recent creations.
I threw this together in 30 minutes while I emptied the dishwasher and straightened up my kitchen and living / dining room. My initial plan was to marinate the tofu and serve with couscous and broccoli but had a feeling that the kids wouldn’t be too excited about the meal. I found a package of Trader Joe’s vegetable fried rice (yes, it’s vegan!) in the freezer. I also received a surprise delivery of fresh homegrown kale from a friend and was inspired to toss it into the pan at the last minute.
This Tofu Vegetable Fried Rice was a hit with me, my hubby and vegetarian daughter. Unfortunately, Alex wasn’t a fan, but I rarely have all 3 love a dish (Jake was away at his cousin’s house).
Try it for yourself and let me know what you think!
Drain and lightly press the block of tofu between paper towels. Slice in half and then into 4 rectangles. Place in a Ziploc bag with the tamari, orange juice, garlic and ginger. Allow to marinate while you prep the rest of your ingredients (about 20 minutes).
Heat 1 tablespoon of oil in a pan and add the fried rice. Cook about 10 minutes.
Stir in the broccoli and cook until bright green (about 5 minutes).
Stir in tofu and marinade and cook an additional 5 minutes until heated through.
Stir in the kale and cook until wilted, about 3 minutes.
This dairy-free Creamy Pasta and Broccoli Bake is a great recipe to batch cook on the weekend to have ready to pop in the oven when it’s time for dinner. Plus, it serves a crowd – great lunch leftovers for the rest of the week! I use cashews for the silky delicious sauce in this pasta and broccoli bake. I layer it with a homemade vegan parm cheese that has more cashews – nut protein! My family prefers penne but use whatever tubular pasta makes your family say, “Yum!”.
2cupscashewssoaked for 2 hours or overnight and drained, if not using a high powered blender
1tablespoonapple cider vinegar
¼cuplemon juiceabout 1 lemon
For the vegan Parmesan cheese:
2small garlic cloves
Preheat oven to 350 degrees.
Bring a pot of salted water to a boil. Cook the pasta according to the package directions.
While the pasta cooks, make the sauce and Parmesan. For the cream sauce, combine all of the ingredients in a high-speed blender and mix until smooth. For the cheese, combine all of the ingredients in a food processor and pulse until it resembles crumbs.
Drain the pasta and combine with half of the sauce and all of the broccoli florets.
Spread ½ of the pasta and broccoli mixture into a 13x9” casserole dish.
Sprinkle half of the Parmesan cheese over the pasta. Spread the remaining pasta on top.
Pour the remaining sauce over the pasta. Sprinkle with the remaining cheese.
Bake for about 15-20 minutes, until heated through and the broccoli is crisp, yet tender to the fork.
This Vegan Beef and Bean Chili is hearty and kicking with flavor! Loaded with 3 kinds of beans, and two types of Beyond Meat, (one of my favorite plant-based proteins), this chili satisfies! Make a big pot on Sunday and eat it all week long.
I like my chili smoky, so I started with some of Lightlife’s Fakin’ Bacon (tempeh) for that hickory flavor. After the tempeh, I loaded in the vegan “beef” with some help from Beyond Meat. I used a combination of their Beyond Burger and Beefy Crumbles for a variety of texture in the chili.
I am not the greatest at handling spice and wanted this to be edible for the kids, so I didn’t add too much heat to this Vegan Beef and Bean Chili recipe. If you like it spicy, feel free to heavy up on the chili powder. I found a half a tablespoon to be perfect for my family, but 1-2 tablespoons is probably more on par with spicier chilis.
2cupsvegetable brothsuch as Imagine's No-Chicken Broth
215.5 ounce cans pinto beans
215.5 ounce cans kidney beans
115.5 ounce can black beans
In a large stock pot over high heat, add 1 tablespoon of oil.
Add bell pepper and onion and cook until caramelized, about 5 minutes.
Add garlic and saute a minute longer.
Add Fakin' Bacon, and all of the Beyond Meat. Stir together and cook until the meat is cooked through, about 5-7 minutes.
Add in the garlic powder, chili powder, paprika, cumin, coriander, cayenne, salt, and pepper. Cook for 1 minute.
Add in the crushed tomatoes and stir for 2 minutes.
Stir in beer and vegetable stock.
Add beans and Liquid Smoke. Stir together.
Lower heat and simmer for 30 minutes to an hour.
For extra smoke, I added a splash of Liquid Smoke at the end before simmering. To serve, cut up some lime wedges for squeezing on top. Dairy-free sour cream and diced avocado are some of my other favorite toppings. Don’t forget the chips! I highly recommend a handful of Trader Joe’s restaurant-style chips. Enjoy!
I love a good steak – vegetable steak that is! Portobello steaks were my go-to when I first went vegan. They are chewy and “beefy” like a regular steak, and can be seasoned and marinated similarly too. However, recently cauliflower has taken the main stage as the power ingredient in cauliflower rice and pizza crusts. Sliced and grilled, cauliflower also makes a hearty steak.
It’s an unsuspecting choice for entertaining that will impress your guests. Make a pesto, cream sauce, or this Black Bean Relish and you’ve got an elegant meal that is as beautiful to look at, as it is to eat!
Pan roasting the cauliflower steak is another alternative to grilling, or pan fry it. I like to slice and cook a whole head ahead of time for the week. The relish is very simple and is oil-free, making this dish even healthier.
I hope your family enjoys these Lentil Walnut Meatballs as much as mine! As a vegan Italian, plant-based meatballs are a staple in my house. There are some great ready-made options at the store by Gardein and Trader Joe’s, but my family prefers homemade. My Beyond Meat vegan Italian meatballs are always a win, but I recently played with my lentil burger recipe to create an Italian meatball that is free of faux meat.
These lentil walnut meatballs start with a saute bath of mushrooms in garlic, onion, and olive oil. The smell is insanely delicious. There is nothing like the aroma of onion and garlic in my opinion! That’s the most “strenuous” part of the recipe. After that, you just combine the rest of the ingredients in a food processor and pulse until smooth. Make them gluten-free by swapping out the breadcrumbs for a gluten-free option.
I used a cookie scoop to form these lentil walnut meatballs. Make sure the oil is hot enough and covers the bottom of the pan well before placing your meatballs inside. You don’t want to walk away from these or be multi-tasking (I have tried and burnt them!). Monitor your meatballs and keep rolling them so that they get crispy all around.
I have also included a recipe for a quick and easy marinara sauce. I throw all of the ingredients for the sauce in a pot before I start the meatballs so that it can simmer, allowing the flavors to be enhanced.
I like to serve these meatballs over a combo of zoodles (zucchini noodles) and spaghetti. I toss the raw zoodles with the spaghetti and it blends in nicely. It’s the only way I can get my kids to eat zucchini!
One of my favorite ways to show my love is through a home cooked meal. This Vegetable Wellington is a sexy meal to please vegans and carnivores. Filled with leeks, artichokes, and sun-dried tomatoes, it is big on flavor, but not too heavy to weigh you down – perfect for a romantic evening for two!