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vegetarian-meatballs

Lentils are the base of these meatballs and provide an excellent amount of six important minerals, two B vitamins, protein, and fiber with virtually no fat. I used brown lentils in this recipe but have also substituted red and black lentils with great results. If you are just beginning Maintenance, you can substitute eggplant for the lentils if you don’t feel you are ready to handle beans yet. Quinoa is a grain like seed with an impressive complete protein content; it is also a good source of dietary fiber and is high in magnesium and iron. This gluten free grain has a crunchy, nutty flavor that is easy to digest. The meatballs can be eaten on their own with a quick sauce (see recipe in the sidebar or try them with Whipped Tahini Sauce), paired with zucchini noodles, broken up into sauce like a vegan Bolognese, put on top of a salad, added to Buddha Bowls, or used as filling for a wrap with avocado. The possibilities are endless!

Ingredients