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LENTIL AND QUINOA MEATBALLS WITH CARIBBEAN PEPPA GLAZE

Using Caribbean Peppa Sauce

These plant-based meatballs are a crowd-pleaser for all eaters, boasting heart-healthy benefits and a generous dose of plant-based protein. The Caribbean Peppa Glaze adds a delightful touch of spice, creating a dish that's both nutritious and irresistibly delicious.

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Prep Time: 20 mins 

Cook time: 45 mins 

Yield: 6-8 

Serving size: 4 meatballs

 

Ingredients:

  • 1 TBLS avocado oil or olive oil 

  • 3/4 cup dried brown lentils

  • 2/3 cup uncooked quinoa

  • 2 bay leaves

  • 2 tsp EVOO

  • 3/4 cup small diced onion

  • 3 cloves of garlic, finely chopped

  • 1/2 cup celery finely diced

  • 1/2 cup carrots grated

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • 1 TBLS vegan Worcestershire sauce

  • 2 to TBLS ketchup (low sugar Ketchup)

  •  2 TBLS tamari or coconut aminos (use coconut aminos for soy free option)

  •  3TBLS nutritional yeast

  • 1/4 tsp coarsely ground fennel seeds

  • 1/2 cup GF breadcrumbs or coarsely ground oats

  • Salt and pepper to taste

  • Plant Bomb Caribbean Peppa Sauce

 

Instructions:

Add Lentils, bay leaf, salt, and pepper to a small stockpot and cover with water by 1 inch. Bring to a boil, cover, and reduce heat to low. Cook until lentils are soft and tender (15-20 mins). Add water if needed and strain off any extra water. Remove bay leaf, chill, and set aside

 

Rinse quinoa and Combine quinoa, bay leaf, salt & pepper, and 1.5 cups water in a small stockpot. Bring to a boil, cover, and reduce heat to low. Cook for 15 mins. Remove bay leaf, chill, and set aside

 

  • Heat a sauté pan to med heat. Add onions, carrots, celery, and garlic, and sauté lightly for 3-5 mins. Add thyme, oregano, and fennel seed. Remove from heat and place in a large bowl.

  • Add chilled quinoa and lentils to the large bowl and mash with potato masher or hands. You want to keep some texture to the mixture, be careful to not over-mash.

  • Add nutritional yeast, breadcrumbs ketchup coconut aminos and Vegan Worcestershire sauce and mix well. Check the consistency by forming a ball with the mixture. If it is too wet add a small amount of breadcrumb.

  • Taste the mixture and season with salt & pepper one last time.

  • Use a 1 oz scoop to portion meatballs. Use your hands to form balls and place them on a lined baking sheet.

  • Optional Step for extra flavor. Preheat a large skillet to med. Add oil and brown balls for 5 mins on each side until golden brown. Remove from heat and place on alined baking sheet.

  • Preheat oven to 400 degrees

  • Pour a generous amount of Caribbean Peppa sauce over the meatballs and then use a basting brush to spread the sauce evenly.

  • Bake for 15 mins  uncovered.

  • Allow the meatballs to rest for 10 mins before serving. Feel free to drizzle more Peppa sauce over the top before serving.

  • Place Meatballs on your favorite serving platter and Enjoy! 

 

Special Notes:

  • This recipe is vegan and gluten-free and has 14 grams of plant-based protein per serving! 1 serving is 4 meatballs 

  • Meatballs freeze and reheats well! You can reheat balls in an oven safe dish covered for 15 mins at 350 degrees.

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