Polenta with Vegan Meat Balls

Serves: 4

Cook Lentil

2/3 cup green lentil, washed and drained
2 cups water

Add lentil and water to a saucepan, bring the water to a boil, reduce the heat, simmer until they are tender, about 25 minutes.

Yields: 2 cup cooked lentil

Flax Egg

1 tbsp flaxseed meal
2 and 1/2 tbsp water

Mix flaxseed meal with water and keep it for 5 minutes.

Saute onion and garlic

1 tbsp olive oil
1/3 cup onion / shallot, chopped
1 and 1/2 tbsp garlic, chopped

Heat the skillet over medium heat, once the skillet is hot, add olive oil, shallot and garlic, saute for 6 minutes or until golden brown, remove from the heat and turn off the stove.

Process

2 cup cooked and cooled green lentil
1 and 1/2 tbsp dried italian seasonings
1/4 cup fresh parsley
1 tbsp tomato paste
6 tbsp vegan parmesan cheese
1/2 tsp salt
1/2 tsp black pepper powder
1 tsp olive oil

To a food processor, add cooked and cooled lentil, flax egg, dried italian seasoning, parsley, tomato paste, vegan parmesan cheese, salt, black pepper powder, sauted shallots and garlic and olive oil.

Pulse until combined, but not pureed, leaving a little texture.

1 tbsp coconut flour / oat flour (optional)

The texture should be dough-like. If the mixture is too wet, add coconut flour or oat flour.

Use a tablespoon to scoop out 2 tablespoons amount of dough and carefully form into balls. The mixture is moldable but fragile. If it cracks, moisten your finger with a little water to help reform / bind them. Repeat until meatballs are formed. Arrange them on baking sheet.

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

1 tbsp olive oil

Heat olive oil in a iron griddle over medium heat, once the oil is hot, add half of the meatballs, brown for 5 minutes or until golden brown, using a spoon roll the balls around to cook evenly on all sides. As they are done cooking, transfer to your prepared baking sheet.

1 tbsp olive oil

Repeat the process, adding olive oil to the skillet and saute the remaining meat balls, transfer to the prepared baking sheet.

Bake in the pre-heated oven for 10 to 15 minutes. Remove meatballs from oven and let to cool slightly - they will firm up longer they are cooled.

Source: minimalistbaker
Taste Note: Tastes AWESOME

Meatballs with Marinara Sauce

1 bottle marinara sauce
vegan meat balls

Heat marinara sauce, when it starts to boil, reduce the heat to low, add meat balls, allow it to simmer for 10 minutes in low.

Polenta

1 and 1/4 cup cornmeal, fine ground
1 cup water

Mix cornmeal with 1 cup of water and set aside.

2 cups unsweetened coconut milk
3 cups water
1 tbsp coconut oil
1/4 tsp turmeric powder
1 and 1/4 tsp salt

In a medium saucepan, combine coconut milk, water, coconut oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently until the mixture is smooth, tender and creamy, about 20 minutes.

Garlicky Greens

2 tbsp olive oil
1/2 tsp red chili flakes
4 cloves garlic, chopped
2 bunch kale - kale stems and leaves chopped and kept separately
1/2 cup water
1 tsp salt

Heat olive oil in a pan, add garlic and red chili flakes and saute in low for a minute.

If adding Kale, add kale stems, 1/4 water, cook for 5 minutes in medium flame.

Add salt, mix well.

Then kale leaves, 1/4 water, close the pan and cook for 5 more minutes.

Yields: kale yields 4 cups, dandelion green yields 2 cups

To Serve

Serve meatballs over polenta with garlicky greens and marinara sauce.

Taste Note: The polenta, marinara sauce and meatballs, all tasted awesome. I used dandelion greens and it was bitter when we eat for dinner, which was immediately after I prepared, but when we had it for lunch, the bitterness reduced and it tasted awesome.
Idea Source: Had this combination in Veggie Grill. Trying my version of it.