Description
Lentil Walnut Beet Balls that are vegan, gluten free, and no-oil-added. Serve as an appetizer with oil-free tahini dressing!
Ingredients
- 1/4 cup vegetable broth
- 1/4 cup white onion, diced
- 1/2 cup chopped walnuts
- 1/2 cup gluten-free old-fashioned rolled oats
- 1 15 oz. can of lentils, drained and rinsed
- 2 medium red beets, peeled and roughly chopped
- 2–3 carrots peeled and roughly chopped
- 1/3 cup chopped cilantro
- 1/4 tsp garlic powder
- 2 TBSP ground flaxseed
- 1 1/2 TBSP sriracha
- 1 TBSP tamari lite
- 1 1/2 TBSP lime juice
- fresh cilantro
- black sesame seeds
- 1/4 cup tahini
- 1/4 cup filtered water
- 2 TBSP nutritional yeast
- 1 TBSP sriracha
- 1/2 TBSP lemon juice
Instructions
- Preheat the oven to 350°F and line a large baking pan with parchment paper.
- Add the veggie broth to a pan and heat over medium. Once it’s warm, add in the diced white onion and sauté everything until it’s translucent, about 5 minutes. Set aside.
- Add the chopped walnuts and rolled oats to a food processor and pulse until a coarse meal forms. Transfer to a large mixing bowl.
- Next, add the drained and rinsed lentils, beets, carrots, cilantro, diced white onion, garlic, flaxseed, sriracha, tamari lite, and lime juice to the bowl. Pulse everything until the mixture is minced and well combined. It should look like a thick red paste without any large visible lumps. Transfer to the mixing bowl with the oat and walnut crumble and stir to combine.
- Form balls out of the mixture with your hands, adding about 2 Tablespoons to each ball, and place on the lined baking pan. You should have about 20 beet balls when finished.
- Bake the beet balls for 45-50 minutes, or until the beet balls are golden brown underneath and firm to the touch.
- While the balls are cooking, prepare your spicy tahini dressing by adding tahini, filtered water, nutritional yeast, Sriracha, and lemon juice to a high speed blender and blending until well combined. Alternatively, mix everything by hand with a fork until it’s smooth and creamy.
- Remove the beet balls from the oven and allow them to cool before serving. Serve with spicy tahini dressing, fresh cilantro, and black sesame seeds.
- Store the beet balls in an airtight container for 3-4 days and freeze for long term storage.
- Prep Time: 30 mins
- Cook Time: 50 mins
- Category: Appetizer, Snack, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free