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?Vegan mac&cheese with lentil ‘meatballs’?
?Recipe Lentil ‘meatballs’ (makes 4 servings): In a small saucepan, combine 1 cup green lentils with 2-1/2 cups water. Bring to a boil, then simmer until tender. (If lentils become dry and are still not tender, add more water as needed.) Add 2 tbsp flaxseed meal to 5 tbsp water, mix and let sit at least 5 minutes to make 2 flax eggs. Meanwhile, sauté 1 small, diced red onion in 2 tbsp olive oil until translucent, about 8 minutes. Add 2 minced garlic cloves and 1 cup shredded carrots and cook a few more minutes. In food processor, combine cooked lentils, onion mixture, 1/2 cup chopped pecans, 1/2 cup chopped walnuts, 1/2 cup panko, 1 tsp dried oregano, 1 tsp dried basil, 1/4 cup chopped, fresh Italian parsley, 1 tbsp tomato paste, 1/2 tsp salt. Pulse a few times to combine mixture. Mix in flax egg and pulse a little more until mixture is combined but lentils still hold their shape. Roll lentil mixture into roughly 20 balls (size of golf balls). Brush each ball with olive oil and bake on parchment-lined baking sheet at 400F until ‘meatballs’ hold their shape and start to brown, about 35 minutes. ?Recipe vegan mac&cheese sauce: In medium-size saucepan, whisk 1/4c neutral flavored oil with 1-1/2c whole-wheat pastry flour over medium heat. After paste forms add 3c almond milk, 3 tbsp tomato paste, 1/2c nutritional yeast, 1 tsp garlic powder, salt to taste and bring to a gentle boil while whisking. Immediately reduce heat and simmer until desired consistency. Then mix in 1 tbsp lemon juice and serve immediately. .
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