Ingredients:

  • 1 cup (190g) Dry Red Lentils, rinsed
  • 1/2 cup (85g) Uncooked Quinoa, rinsed
  • 2 cups (475ml) Vegetable broth
  • 1 cup (100g) Cremini mushrooms, finely minced
  • 1/2 small Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 3/4 cup (90g) Gluten-free breadcrumbs
  • 2 tbsp (30ml) Tamari or Coconut Aminos
  • 1 tbsp (15g) Tomato paste
  • 2 tbsp (10g) Nutritional yeast
  • 1 tsp Dried oregano
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 tbsp (15ml) Olive oil

Instructions:

  1. Cook the red lentils and quinoa in 2 cups of vegetable broth in a medium saucepan until tender and all liquid is absorbed, approximately 15 minutes. Drain any excess moisture thoroughly.
  2. Heat olive oil in a large skillet over medium heat. Sauté the minced mushrooms, onion, and garlic until the mushrooms have released their moisture and turned golden brown.
  3. Place the cooked grain mixture and sautéed vegetables into a food processor. Add tamari, tomato paste, nutritional yeast, oregano, and smoked paprika. Pulse 4-6 times until a cohesive dough forms with visible texture remaining.
  4. Transfer the mixture to a large bowl and fold in the gluten-free breadcrumbs. Let the mixture rest for 10 minutes to allow the binders to hydrate.
  5. Preheat your oven to 400°F (200°C). Use a cookie scoop to form approximately 20-24 balls (1.5 inches each) and place them on a baking sheet lined with parchment paper.
  6. Bake for 20-25 minutes, turning the meatballs halfway through the cooking time, until the exterior is firm and deeply browned.