Vegan Lentil Quinoa Balls with Courgetti Recipe
This tasty vegan quinoa balls recipe with lentils and served with courgetti is one of the most comforting protein-packed vegan meals that you can make.
Think meatballs and spaghetti but with a twist! These vegan meatballs are made with lentils and quinoa and served with courgette spaghetti in a herb and lime sauce.
It has a delicious umami flavour making it ideal for a satisfying and healthy vegan dinner.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
The vegan quinoa balls recipe is wonderfully seasoned and uses lentils and quinoa for a good source of protein.
Quinoa is one of the best vegan protein sources because it contains all nine amino acids, making it a complete protein.
The stock has a rich and delicious flavour from the miso in our vegan recipe. Miso is a fermented paste rich in essential minerals and has an umami flavour, which is also known as the ‘essence of deliciousness’.
The meatballs bathe in the umami-flavoured stock for a delightful vegan dinner.
Courgetti is one of the many great ways to use courgette in vegan recipes, plus it’s healthier than spaghetti.
Total Time: 1 hour 10 minutes
Prep Time: 25 minutes, plus chilling
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
- For the quinoa lentil balls:
- 28.75 28.75 grams red lentils
- 28.75 28.75 grams quinoa
- 150 150 ml vegetable stock
- 1 1 spring onions, lower white bulbs finely chopped, green tops sliced
- 1 1 Tbsp ground linseeds
- 0.75 0.75 Tbsp fresh breadcrumbs
- 0.75 0.75 Tbsp chopped fresh coriander leaves
- 0.5 0.5 garlic cloves, finely chopped
- 0.625 0.625 cm piece fresh ginger, finely chopped
- salt and pepper (optional)
- 0.5 0.5 Tbsp olive oil
- For the mint and lime courgetti:
- 0.125 0.125 tsp olive oil
- 28.75 28.75 grams frozen peas
- 37.5 37.5 grams frozen edamame beans
- 100 100 ml vegetable stock
- 0.5 0.5 tsp miso paste
- 0.75 0.75 tsp cornflour
- 150 150 grams prepared courgetti
- 0.25 0.25 large lime (juice of)
- 0.5 0.5 Tbsp chopped fresh mint leaves, plus extra to garnish (optional)
- 0.5 0.5 Tbsp chopped fresh coriander leaves
- Add the lentils, quinoa and stock to a saucepan and bring to the boil. Reduce the heat, cover and simmer for 30 minutes, stirring occasionally, until the lentils are soft, the liquid has been absorbed and the mixture is very thick. Take off the heat and leave to cool.
- Stir the chopped white spring onions, linseeds and breadcrumbs into the lentil mixture, then mix in the coriander, garlic and ginger. Season with salt and pepper, if using. Scoop the mixture out of the pan with a soup spoon to make about 20 mounds then roll into balls with your hands. Chill for 30 minutes, or longer if you can, to firm up.
- Preheat the oven to 180°C/350°F/Gas Mark 4. Heat the oil in a large non-stick frying pan over a medium heat. Add the lentil balls and fry for 5–8 minutes, turning until evenly browned. Transfer to a roasting tin with any bits from the pan and keep warm in the oven.
- To make the courgetti, heat the oil in the frying pan. Add the green spring onion tops and fry for 2 minutes until softened. Add the frozen peas, edamame beans, stock and miso and bring to the boil, stirring. Cook for 2 minutes. Mix the cornflour with a little water to make a paste. Add to the pan and cook for 1 minute, stirring until thickened.
- Add the courgetti to the pan and cook for 2 minutes until just hot. Stir in the lime juice, mint and coriander. Spoon into bowls, top with the lentil balls and garnish with mint leaves, if using.
Need dinner in a hurry?