Today, I am sharing two recipes to help you prepare a delicious and satisfying vegan and gluten-free meal! The first recipe is for some amazing mushroom lentil balls, a great vegan alternative to meatballs; and the second recipe is for the most amazing 10 minute homemade marinara sauce.

The lentil and mushroom balls are filled with nutritious vegetables, seeds and grains that create super meaty balls which are perfect to top a pasta dish. They are also delicious when served with some steamed vegetables and a drizzle of balsamic reduction.

On these photos, I show you my favourite way to serve those lentil balls: over a bed of delicious zucchini pasta topped with the amazing and easy homemade marina sauce (see recipe below). Marinara sauce is a real staple that any cook should know how to prepare – it has more than once saved my life when I am in a hurry and need a quick pizza or pasta sauce!

Mushroom Lentil Balls {Gluten-Free, Vegan}

 

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Prep time

25 mins

Cook time

1 hour

Total time

1 hour 25 mins

 

The lentil and mushroom balls are filled with nutritious vegetables, seeds and grains that create super meaty balls which are perfect to top a pasta dish. They are also delicious when served with some steamed vegetables and a drizzle of balsamic reduction.

Author: Homemade Hearts; Adapted from Oh She Glows

Serves: 16 balls

Ingredients

• ½ cup green lentils, uncooked
• 1½ cup vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 package (8oz) white mushrooms, sliced
• 1 tablespoon balsamic vinegar
• 1 cup sunflower seeds
• 2 tablespoons ground flaxseeds
• ½ cup oat flour*
• ½ cup rolled oats
• 1 cup spinach, minced
• 1 tablespoon (about 2 sprigs) fresh rosemary, finely chopped
• 1 teaspoon sea salt
• ½ teaspoon black pepper, freshly ground
• ½ teaspoon ground cumin

Instructions

1. Place lentils and vegetable broth in a medium pot and bring to a boil.
2. Reduce to medium heat and cook lentil for approximately 30 minutes, or until all the liquid is absorbed.
3. In a pan, sautee onions and garlic in olive oil for about 5 minutes, or until onions have softened.
4. Add sliced mushrooms and balsamic vinegar and cook for about 2 more minutes.
5. Preheat oven at 350 degrees F and line a baking sheet with parchment paper.
6. Gring sunflower seeds in a food processor.
7. Add lentils and sauteed vegetables in the food processor and pulse a few times to mix the ingredients. You do not want to pulse until smooth, it is nice to keep some texture in the mixture.
8. Transfer ingredients to a large mixing bowl and incorporate ground flaxseeds, oat flour, rolled oats, spinach, rosemary, sea salt, black pepper and cumin.
9. Mix all the ingredients together until well blended.
10. Using an ice cream scoop, form balls and place them on the parchment paper lined baking sheet.
11. Bake the lentil balls in preheated oven for 15 minutes.
12. Flip balls to the other side and bake for another 15 minutes, until they are firm and golden.
13. Serve with the quick homemade marinara sauce.

Notes

*If you don't have oat flour, you can grind ½ cup rolled oats in a food processor or high speed blender. This will magically turn into the same amount of oat flour.

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Quick Homemade Marinara Sauce {Gluten-Free, Vegan}

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

This amazingly delicious and quick homemade marinara sauce will take about 10 minutes to prepare and can be used over pasta, pizza or as a dip. I always go back to this basic recipe when I am in a hurry, it is a life saver!

Author: Homemade Hearts

Serves: 3 cups

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) diced tomatoes*
• ½ teaspoon sea salt
• 1 teaspoon maple syrup
• ½ teaspoon black pepper, freshly ground

Instructions

1. In a medium saucepan over medium heat, warm up olive oil.
2. Sautee garlic in olive oil for about 2 minutes, until golden.
3. Add diced tomatoes, sea salt, maple syrup and black pepper.
4. Simmer sauce for 8 minutes.
5. Using a hand held stick blender, crush some of the diced tomatoes, keeping some larger chunks for texture.
6. Serve with your favourite gluten-free pasta, pizza or anything else!

Notes

*I love to use diced tomatoes in the marinara sauce for the awesome texture, but if you prefer a smoother marinara sauce, you can use a can of crushed tomatoes.

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