Broccoli-lentil meatless balls

With pasta and tomato sauce.
Having for lunch or dinner after work.


These are not typical meatless meatballs, which can encouraged diehard meat-eaters to try something 100% vegan, but they’re an interesting alternative.
Done in five minutes, from what I had just in the kitchen, day like every day.
My standard lunch.


Ingredients for 3 servings:
1 ½ cup of cooked broccoli
¾ cup dry red lentils
1 incomplete cup oats
2 tbsp of sunflower seeds
1-2 tbsp of pumpkin seeds
2 tbsp of yeast flakes
1 tsp ground coriander
½ tsp granulated garlic
½ – 1 tsp hot pepper
½ tsp savory and oregano
pinch of cayenne pepper, salt and pepper
extra: any pasta and a simple tomato sauce, or just mashed potatoes

1. Boil lentils and put into a large bowl along with the cooked broccoli, pumpkin, sunflower seeds and spices. Blend until smooth.
2. Add oats and let stand for 15-20 minutes to absorb water. Start cooking pasta, potatoes or preparing any other extras.
3. Fry balls in a small amount of oil, turning all over to be fried ​​on all sides.
4. Drain the excess fat and serve with the extras, enjoy!


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