#Veganday is proving to be my most creative time in the kitchen. I tend to get bored with eating certain things and I hate going for the obvious, so it forces me to think out the box.
Last week I was all keen on #veganday and even started with oats to cement the decision. I had eaten so much red meat over the weekend that my body was ready for a meat free day. It was a Monday though and between the Spur and Mike’s Kitchen ads on the radio and colleagues in the office actually eating burgers I now craved them.
I started searching for recipes for vegan burgers and was sure that was going to be my meal until something changed in my head and the idea of meatballs was born. Taking all I had learned about vegan burgers I crafted these tasty delights and just threw together a simple sauce, because what are meatballs without a good sauce?
Lentil “Meatballs” with tomato and zucchini sauce
For the "meatballs"
1/2 cup mixed lentils
1 cup vegetable stock water
1 onion, cut into pieces
1-2 clove(s) garlic, whole
1/2 cup sunflower seeds
Macademia oil (or coconut oil)
For the sauce
1 small onion
macadamia oil (or coconut oil)
1 tin chopped tomatoes
3 zucchinis, choped
salt and pepper to taste
Cook the lentils in the stock with the onion and garlic until the lentils are soft.
In a food processesor put the lentils and the rest of the ingredients (other than the oil).
Allow the mixture to cool.
Heat a pan to medium high heat and put in the oil.
Using a bowl of water to keep your hands wet make little balls and fry them in the oil (alternatively, pop them into mini muffin tins and brush with oil. Bake till golden)
For the sauce
Fry the onion in the mac oil.
Pop all the ingredients into a saucepan and cook until the sauce thickens.
I served mine with cauliflower cous cous