Vegan Meaty Lentil Balls!

1 cup cooked Lentils

1 Onion finely diced

4 Cloves Garlic finely diced

1/2 tsp dried Oregano/Basil each

1/2 tbs. Balsamic Vinegar

4 tbs. Mushrooms*

1 Flax Egg

1/2 Cup Nutritional Yeast

1 cup Almond Flour


Madeira Cooking Wine

Slice and sauté in garlic, grapeseed oil, when browned, splash with Madeira, this adds a sweetness to the mushrooms, and reduce. Finely diced Mushrooms just 4 tbs. set aside the rest of the sliced mushrooms to add to your tomato sauce.

Bring 2&1/2 cups water to a boil, add 1 cup rinsed Lentils, simmer for approximately 25 minutes, check for doneness. Do not overcook.*
*In an iron pan, sauté onion until translucent not browned, add garlic.
In a mixing bowl add your Lentils, Flax egg, Balsamic, Nutritional Yeast, Mushrooms, Spices, Salt. Mush it together well with your hands, this way the egg binds better for the lentils.

Mixer: Add the Lentil mixture and flour and blend.

PREHEAT OVEN: 450 degrees. Use a lined baking sheet, roll the Lentil Mixture into balls, and line your baking sheet. Bake for 10 minutes each on two sides, and check to see if the lentils have browned. You can always broil them a little to brown more.


1 24 ounce jar Bianco Di Napoli Tomato Sauce

1 jar 18 ounce Jovial Diced Tomatoes

Dried Basil/Oregano

1/4 onion diced

4-6 cloves Garlic

Sauté in a little grapeseed oil, the same pan you did the mushrooms in, add the onion and sauté, add the tomato sauce, and diced tomatoes, spices. Simmer and turn off in 15 minutes, let flavors marry.


Cook for 7 minutes or as directed. Drain.

Add Lentils to Tomato Sauce and fold into pasta.
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This recipe makes for plenty of leftovers! Think meatball subs with Kitehill Ricotta or my recipe for Ricotta for the next day. DAVVERO DAVVERO BUONO means SO GOOD!

This brings me back to Italy, such a lovely country with such lovely people. If you ever have anywhere you want to go, GO TO ITALY! Life is crazy with protests and COVID, make your plans soon to get away or this recipe can transport you with a little vino!

You’re going to love not having the meat. It tastes delicious and gluten-free, cruelty-free protein for your pasta.

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