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VeganGluten FreeDairy Free

Prep Time: 10 minutes | Total Time: 50 minutes
Servings: 5 | Calories: 327 | Sugar: 2g | Fat: 7g | Carbs: 53g | Fiber: 11g | Protein: 16g

INGREDIENTS

  • 2 Tbsp. ground flaxseed
  • 3 Tbsp. water
  • 2 cups cooked lentils
  • 1 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • 1 ½ Tbsp. Italian seasoning
  • 2 Tbsp. tomato paste
  • Sea salt and black pepper to taste
  • 1 Tbsp. coconut flour
  • 1/2 cup gluten-free oats
  • 2 ½ cups vegetable stock
  • 1 ¼ cups quinoa, uncooked

METHOD

  1. Make “flax egg” by soaking flax in 3 tablespoons of water for 5 minutes.
  2. In a blender or food processor, add olive oil, garlic, flax egg, Italian seasoning, tomato paste, salt and pepper, coconut flour, lentils and raw oats. Pulse/blend until mixture is smooth but still somewhat chunky.
  3. Roll into 10 equal-sized small balls.
  4. Line a 9×13 baking pan with aluminum foil. Bake meatballs for 20 minutes at 350 degrees, until browned.
  5. Meanwhile, add vegetable stock to small saucepan and add quinoa.
  6. Simmer on low for 20 minutes or until cooked through, and fluff with fork.
  7. Serve meatballs with quinoa. Two meatballs and ¾ cup quinoa is a serving.
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