Vegan meatballs with carrots and zucchini
26 recipes
Vegan and Glutenfree Meatballs of Quinoa and Lentils with Nettle and Carrots
ingredients
servings
5
Extra virgin olive oil
to taste
Natural sea salt
to taste
Chickpea flour
5 spoons
Carrots
1 unit
Lentils
100 grams
Quinoa
100 grams
second courses from Italy
Vegan and Glutenfree Meatballs of Quinoa and Lentils with Nettle an...
Vegan and Glutenfree Meatballs of Quinoa and Lentils with Nettle and Carrots
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Good and nutritious at the same time.
preparation
step 1
Boil the lentils in a pot with water. Cook for about 30 minutes and then drain and allow to cool.
step 2
Cook Quinoa in a pot with plenty of water and cook for at least 20 minutes. Drain well and allow to cool.
step 3
Wash the carrot and peel it. Mince it and cook it over medium heat in a pan with a little extra virgin olive oil.
step 4
Transfer the quinoa and boiled lentils into a large bowl, add chopped carrots, salt and a spoon of Powdered Ortica and last 5 tablespoons of chickpea flour.
step 5
Mix well. Take the baking tray and cover it with a sheet of oven paper. Lightly grind the sheet of paper oven with a few corn oil or sunflowers.
step 6
Form the meatballs with a diameter of about 4cm. If you have trouble handling the dough too softly, palm your hand with a handful of corn oil so that you do not over-dough the dough.
step 7
Cook for about 20 minutes with a 220 ° C hot oven.
step 8
Serve hot with mayonnaise vegan!
