MEATLESS BALLS

Ingredients

• 240 ml Lentils, dry
• 3 pcs Carrot, chopped
• 1/2 pcs Red bell pepper
• 1/2 pcs Onion, minced
• 2 tbsp Flaxseeds, ground
• 180 ml Rolled oats
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tsp Thyme, dried
• 3/4 tsp Fennel seeds
• 1 pinch Sea salt
• 1.2 l Water
• 4 pcs White potatoes
• 240 ml Soy milk
• 1/2 tbsp Onion flakes
• 2 tbsp All purpose flour, gluten free
• 0.3 g Parsley, dried
• 1/8 tsp Celery seeds
• 1/4 tsp Sweet red paprika powder

Method

1. In a saucepan add in your 1 chopped carrot, chopped red bell pepper, minced onion, lentils, salt and water. Bring to a boil, reduce the heat to low and let it simmer, cover and cook 25-30 minutes or until lentils are soft.
2. Let any remaining water cook off at the end by removing the lid and letting it continue to cook until it stops steaming or you can just drain the lentils in a colander.
3. While that is cooking preheat your oven to 400 degrees.
4. In a food processor add in your oats and blend until it becomes a powder.
5. Once the lentil/veggie mix is done cooking add that into the food processor with the spices and ground flax and pulse blend until combined. It should come out like a dough mixture with little chunks of lentils and veggies in it. Don't over blend, we want the little chunks. If your mix is too wet, add in a little more oat flour and if its too dry and crumbling, add in 1-2 tbsp more water. You should be able to squish this in your hand and have it hold its shape.
6. Take 2 generous tbsp of the lentil mix, roll into a ball and place on a baking sheet with parchment paper. Bake 15-20 minutes, they will start to brown and firm up a bit. No need to flip these, they will cook through.
7. Rinse and bring your remaining sliced carrots to the boil in a saucepan with salted water on the stove. This only takes about 10 to 15 minutes or until tender. Drain well.
8. Peel and rinse and bring your potatoes to the boil in a saucepan with salted water on the stove. Reduce the heat and simmer until the potatoes are tender. Drain the potatoes and slowly add a splash of warm or cool soy milk and mash until desired consistency. Or blend with a blender to make smooth and creamy.
9. Gently heat a saucepan over medium heat on the stove. In a small bowl mix together your spices and flour or cornstarch then add in the water and whisk together. Pour into the pan, this should heat up enough to come to a very low boil. Stir this continuously for 2-3 minutes while the sauce thickens and then slowly add in your soy milk whisking it together. Taste the gravy and adjust seasoning to your liking. Bring the gravy heat to low. Add in your meatballs and cook 5-8 minutes flipping them over so that they can soak up some of the gravy.
10. Serve the meatballs over your mashed potatoes and with a side of your sliced carrots and Enjoy.