Butternut Lentil "Meat" Balls
This recipe came to me as a savoury replacement for turkey or “Tofurky”. When I discovered I was gluten sensitive and I had to give it up, I realized that I would be losing out on my thanksgiving “Tofurky”... I was a little disappointed, then I reminded myself that this was an opportunity for me to create a whole food, nutritious and delicious alternative. This is a spin on traditional lentil loaf type recipes, and it's delightfully simple to put together. I hope you enjoy it as much as my family and I do!
Photos courtesy of Miaou Photography
Butternut Lentil “Meat” Balls
- 2 cups Butternut squash (roasted or steamed)
- 2 cups cooked or sprouted lentils
- 3/4 cup rolled oats
- 1/2 cup oat flour
- 1/2 cup finely chopped yellow onion
- 1/2 cup chopped pecans
- 3 cloves of garlic minced
- 1 tbls ground chia + 3 tbls warm water
- 1 tbls olive oil
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp fine grain sea salt
- Preheat oven to 350°c.
- Line a baking sheet with parchment paper, spread the chopped pecans on the cookie sheet and bake for 5-6 minutes, until fragrant and lightly toasted. Remove when toasted and set aside.
- In a large mixing bowl combine the squash and lentils, and mash with a potato masher.
- Place the ground chia in a small bowl and add warm water, stir and let thicken.
- Add the chia “egg” to the bowl along with the remaining ingredients and the toasted nuts. Mix well until combined.
- With wet hands form into 1-1.5 inch balls, place on parchment lined cookie sheet and bake for 15 minutes.
- Remove from oven, gently flip and bake for an additional 15 minutes.
*makes 12-16 balls, 2-3 balls = 1 serving.
*Serve with your favourite fall veggies and top with Chai Spiced Cranberry Sauce... Talk about a match made in heaven!