Vegan and Gluten-Free Tomatoes Lentil Meatballs
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
Easy
Ingredients
POLPETTE meatballs
-
200
g
dry lentils
-
300
g
carrots
-
30
g
chickpea flour
-
70
g
breadcrumbs
-
2
tablespoons
extra virgin olive oil
-
to taste
salt
-
to taste
pepper
-
3
leaves
bay
-
1
sprig
thyme
Tomato Sauce
-
350
g
Mutti tomato Puree
-
3
leaves
bay
-
2
tablespoons
extra virgin olive oil
-
to taste
salt
-
to taste
pepper
-
1
clove
garlic
Vegan Béchamel
-
125
ml
soy-based vegetable milk
-
8
g
extra virgin olive oil
-
8
tablespoons
flour
-
to taste
nutmeg
-
to taste
salt
-
to taste
pepper
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Vegan and Gluten-Free Tomatoes Lentil Meatballs : Method
- Start by filling a large pot with water, adding lentils, and a few bay leaves. Bring to a boil. Cook the lentils for 20-30 minutes or until softened.
- Once ready, drain them well and set them aside to cool.
- Clean the carrots, peel them, and steam (or boil) until they are soft. This will take about 15 minutes. You can do this while the lentils are cooking.
- Once ready, let the carrots cool.
- Transfer the lentils and carrots to a food processor with olive oil, salt, pepper, and thyme. Start the processor and blend the ingredients until you get a creamy but not perfectly smooth mixture.
- Transfer the mixture to a large bowl, then add chickpea flour and breadcrumbs. Mix these two ingredients well. You should achieve a firm and easily workable consistency with your hands (if needed, add more breadcrumbs).
- Take a portion of the mixture and form balls of about 20g each by rubbing the palms of your hands. Finally, roll the balls in breadcrumbs, covering them evenly.
- Fry the meatballs in hot oil for a couple of minutes until golden brown, then drain them on a plate covered with paper towels.
- For the tomato sauce heat a couple of tablespoons of oil in a large pan and sauté a crushed garlic clove. Add Mutti Tomato Puree, bay leaves, salt, and pepper to taste. Let the sauce simmer for about 5 minutes over low heat.
- For the vegan bèchamel, In a saucepan, combine flour and oil, whisking well. Place the saucepan on the heat, continuing to stir.
- When the ingredients begin to thicken, add soy-based vegetable milk while stirring continuously.
- Bring it to a gentle boil and turn off the heat when the béchamel begins to thicken. Season with nutmeg, salt, and pepper to taste.
- Now you can assemble the dish: add 2-3 tablespoons of tomato sauce to the center of the plate and spread it into a circular shape. Add touches of béchamel and, using a toothpick, create a decoration. Finally, place the meatballs in the center of the plate on top of the sauce.
