Today’s post for Sunday Supper is meatless meals! YAY. Something I’m good at!
I’m not sure everyone knows because I mainly bake, but I’m a vegetarian. I have been since I was 9. I was a very opinionated child who thought animals were far too cute to eat.
See also #SundaySupper recipes:
Trouble is I still like meat! I just don’t eat it.
For my post I decided to do something that is usually made with meat and made it vegetarian.
You know, so not to scare the non veggies too much!
And it would satisfy my cravings for meat.
I found this recipe on Crumb and adapted it to my liking because I love food with a bit of spice.
It’s awesome! I can’t believe how much I like these wonderful little balls of lentil goodness.
I know that lots of companies out there sell veggie substitutes, especially in the UK., but a lot of them fail at making them not taste like cardboard with herbs in.
I know it must be difficult, but they so well with some things like the mince and they have wonderful burgers, that actually taste like meat, stuffed with mozzarella. Who could say no?
So when I heard they had started doing meatless meatballs. I was really excited. Just like I when I heard they were doing vegetarian bacon (don’t even talk to me about that, it makes me sad just how horrible it is), I was seriously disappointed.
Much better to take things into my own hands. These ‘meatballs’ are nicely spiced and have lots of yummy cheese in them. They go well in sandwich or on pasta, just like traditional meatballs.
They’re so packed with flavour I would eat them with other things too. Don’t feel limited by the fact they’re labelled ‘meatballs’.
- 250g red lentils
- 1 egg
- 100g ricotta
- 50g mozzarella
- 1 clove of garlic
- 2 tbsp fresh parsley (finely chopped)
- 1 tsp cayenne pepper
- 1 tsp paprika
- salt and pepper to taste
- 50g fresh wholemeal breadcrumbs
- Cook the lentils until soft.
- Put them in a large mixing bowl.
- Add the beaten eggs, ricotta, mozzarella, garlic, parlsey, cayenne, paprika and salt and pepper and stir to mix well. Stir in the breadcrumbs and let the mix sit for 20 minutes.
- Preheat the oven to 180C.
- Check the lentil mix by rolling a balls of it.
- If it seems too wet and is falling apart, stir in tablespoons of breadcrumbs until the ball with stay together.
- Line a baking tray with baking paper.
- Roll the mix into small balls and place on the baking tray. The mixture should make about 20.
- Bake for 15-20 minutes until the tops are golden brown.
- Eat then or keep covered in the fridge. These also freeze well.