HIGH-PROTEIN CHOCOLATE BLENDER MUFFINS

SERVES 6 MUFFINS

1 425g (15oz) can black beans, drained and rinsed

1⁄2 cup applesauce

2 tbsp ground chia seeds

V1⁄4 cup dairy-free milk

1 tbsp lemon juice

1⁄2 cup maple syrup

2 tsp vanilla extract 1 tbsp flaxseed

1⁄2 cup unsweetened cocoa powder

1 tsp baking powder

1⁄2 tsp baking soda

1⁄2 cup old-fashioned oats

1⁄2 cup dairy-free chocolate chips

1⁄4 cup raw shelled hempseed

NUTRITIONAL VALUES

Calories: 78kcal
Fat: 5.8g (0.9g S.Fat)
Carbs: 6g
Protein: 2.8g
Sugar: 2.2g
Sodium: 69mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 5).

Line a 12-cup muffin tin with paper muffin liners.

In a blender, combine all of the ingredients except the chocolate chips and hempseed. Blend the mixture until it is as smooth as possible. Blend for 5 seconds, or until the chocolate chips and hempseed are evenly distributed.

Fill the muffin cups at least three-quarters full with the batter. 20 minutes in the oven Allow for 5 minutes of cooling before transferring the paper cups to a wire rack to cool completely.

Refrigerate for up to 3 days or freeze for up to 6 months.

SAVORY QUINOA BREAKFAST CUPS

SERVES 6 PORTIONS

1⁄2 cup plus

3 tbsp quinoa

1⁄2 cup spinach

1⁄2 cup sliced mushrooms

1 cup milk

1⁄3 cup chickpea flour

1 tbsp nutritional yeast

2 tbsp raw shelled hempseed

1⁄2 tsp salt

NUTRITIONAL VALUES

Calories: 139kcal
Fat: 3.8g (0.9g S.Fat)
Carbs: 19.2g
Protein: 7.5g
Sugar: 3.1g
Sodium: 220mg

METHOD

Rinse the quinoa thoroughly in a sieve. Combine quinoa and 1 cup plus 2 tbsp water in a small saucepan. Bring to a boil, then cover and reduce to a low heat. Cook for 10 to 15 minutes, or until all the liquid has been absorbed. Remove from the heat and set aside for 5 minutes with the cover on. Take off the lid and fluff it.

Preheat the oven to 375°F (190°C, or gas mark 5). Fill a six-cup muffin tin with paper muffin cups.

In a food processor, combine the spinach and mushrooms and pulse until finely chopped.

In a large mixing bowl, combine all of the ingredients and thoroughly combine.

Divide the mixture among the muffin cups. Cook for 20– 25 minutes.

WARM MAPLE PROTEIN OATMEAL

SERVES 2 PORTIONS

1 cup steel-cut oats

3 tbsp raw shelled hempseed, divided

3 tbsp maple syrup

2 tsp cinnamon

1 tbsp slivered almonds

1 tbsp currants

NUTRITIONAL VALUES

Calories: 88kcal
Fat: 3.4g (1.1g S.Fat)
Carbs: 12.5g
Protein: 2.3g
Sugar: 7.5g
Sodium: 122mg

METHOD

In a large saucepan, bring 4 cups of water to a boil. Bring the steel-cut oatmeal, 2 tablespoons hempseed, maple syrup, and cinnamon back to a boil. Reduce the heat to low and cook, stirring occasionally, for 30 minutes.

Garnish with almond slivers, currants, and the remaining hempseed in bowls.

TO THE POWER OF FOUR OVERNIGHT OATS

SERVES 2 PORTIONS

3 1⁄2 cups unsweetened almond milk

2 cups old-fashioned oats

1⁄4 cup maple syrup

2 tbsp chia seeds

2 tbsp unsweetened shredded coconut

1⁄4 cup sunflower seed kernels

4 tbsp peanut butter, divided

Sunflower seed kernels, for garnish (optional)

NUTRITIONAL VALUES

Calories: 1177kcal
Fat: 70g (12g S.Fat)
Carbs: 119.5g
Protein: 34g
Sugar: 29.4g
Sodium: 1618mg

METHOD

In a large mixing bowl, combine all the ingredients except the peanut butter and sunflower seeds. Combine thoroughly. Although it will appear very wet, the chia seeds and oats will absorb some of the milk. Cover and place in the refrigerator overnight to set. Dot the remaining 2 tbsp peanut butter around the inside of two bowls and fill each with the overnight oats to serve in the morning. If desired, garnish with sunflower seeds.

VANILLA BREAKFAST SMOOTHIE

SERVES 1 SMOOTHIE

1 frozen banana, sliced

1 cup vanilla almond milk

1⁄4 cup old-fashioned oats

1⁄4 cup raisins

1 tbsp flaxseed meal

1⁄4 tsp cinnamon

3 tbsp vanilla protein powder

NUTRITIONAL VALUES

Calories: 162kcal
Fat: 7.3g (0.9g S.Fat)
Carbs: 21.5g
Protein: 3.9g
Sugar: 12.3g
Sodium: 45mg

METHOD

Add all the ingredients to a blender and blend until very smooth.

SEITAN MAPLE LINKS BREAKFAST SANDWICH

SERVES 2 SANDWICHES

1 tbsp extra virgin olive oil

227g (8oz) mushrooms, sliced

1 tbsp dairy-free butter

1 cup Slow Cooker Maple Breakfast Links

2 English muffins, sliced

Condiments of choice

1⁄2 avocado, sliced

NUTRITIONAL VALUES

Calories: 416kcal
Fat: 26.3g (5g S.Fat)
Carbs: 35.1g
Protein: 14.2g
Sugar: 5.5g
Sodium: 447mg

METHOD

In a large skillet, heat the oil over medium-high heat. Sauté the mushrooms for about 15 minutes. Set aside the mushrooms from the pan.

Melt the butter in the pan over medium-high heat. Brown the links on all sides in the pan for about 5 minutes total. If you made larger links, cut them lengthwise through the center and fry them that way. The links are already cooked all the way through and can be eaten cold, but this adds a nice finishing touch to the sandwich.

Toast the English muffins and spread with your favourite condiments, such as dairy-free chipotle mayo, while the links brown. Place the sautéed mushrooms, links, and avocado on top. Serve with an English muffin slice on top.

MAPLE-GLAZED MIXED NUTS

SERVES 6 PORTIONS

1 cup walnuts

1 cup pecans

1 cup cashews

1 1⁄2 cups maple syrup

NUTRITIONAL VALUES

Calories: 65kcal
Fat: 5g (6.5g S.Fat)
Carbs: 27.8g
Protein: 10.2g
Sugar: 11.4g
Sodium: 187mg

METHOD

Preheat the oven to 325°F (165°C, or gas mark 3).

In a medium mixing bowl, combine the nuts and maple syrup. Check that each nut has been thoroughly coated. Spread them out on a baking sheet in a single layer, but close together. It is acceptable to touch. 7 minutes in the oven

Remove from the oven and carefully flip with a spatula. At this point, they may overlap slightly. Return to the oven for another 6 minutes or so. Keep a close eye on things. They begin to burn quickly if left in for an extended period.

Remove the baking sheet from the oven, flip the nuts again, and set aside to cool completely. Consume immediately or store in an airtight container. These nuts will keep in your pantry for several weeks and in the fridge for about 2 to 3 months. They will be kept in the freezer for a period.

SLOW COOKER SPICED PEANUTS

SERVES 6 PORTIONS

3 cups peanuts

2 tsp extra virgin olive oil

1⁄2 tsp ground cumin

1⁄2 tsp powdered garlic

1⁄2 tsp cayenne powder

1⁄2 tsp smoked paprika

1⁄2 tsp salt

NUTRITIONAL VALUES

Calories: 430kcal
Fat: 37.6g (5.2g S.Fat)
Carbs: 12.2g
Protein: 19g
Sugar: 3g
Sodium: 207mg

METHOD

In a slow cooker, combine the peanuts. Stir in the oil until there is a thin layer of oil on all the peanuts. It will suffice. Add the spices and stir to combine. Cook for 1 hour on low heat. Cook for 15 minutes more after removing the cover.

ROASTED TACO-SEASONED EDAMAME AND CHICKPEAS

SERVES 7 PORTIONS

340g (12oz) frozen edamame

1 425g (15oz) can chickpeas, drained (save the liquid to use as aquafaba) and rinsed

4 tbsp taco seasoning

3 tbsp aquafaba

NUTRITIONAL VALUES

Calories: 90kcal
Fat: 4.4g (1g S.Fat)
Carbs: 12.8g
Protein: 1.6g
Sugar: 10.5g
Sodium: 10mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6).

Cook the edamame according to the package directions.

On a baking sheet, spread the chickpeas and cooked edamame. 20 minutes in the oven

In a medium mixing bowl, combine the taco seasoning.

Toss the edamame and chickpeas with the aquafaba after they have been removed from the oven. Add to the taco seasoning and coat thoroughly.

Return to the oven for another 10 minutes.

You can eat these as soon as they've cooled enough to handle but leave them in the oven to cool for at least 2 hours to overnight before storing. Keep it in an airtight container. They will last for two weeks.

TEMPEH STUFFED CREMINI MUSHROOMS

SERVES 6 PORTIONS

18 cremini mushrooms

2 tbsp diced red onion, small dice 85g (3oz) tempeh, diced very small, or pulsed small

Pinch of onion powder

Pinch of cayenne pepper

1⁄4 cup rice, cooked

1 tbsp tamari

NUTRITIONAL VALUES

Calories: 117kcal
Fat: 1.8g (0.4g S.Fat)
Carbs: 16.9g
Protein: 9g
Sugar: 3.9g
Sodium: 182mg

METHOD

Remove the stems from the mushrooms and set aside the caps. Set aside the finely chopped stems.

In a medium skillet, heat 3 tbsp water. Combine the chopped mushroom stems and onion in a mixing bowl. Cook for 10 to 15 minutes, or until the onion is translucent. Cook for another 5 minutes after adding the tempeh. Combine the onion powder, cayenne pepper, rice, and tamari in a mixing bowl. Cook, stirring occasionally, for 2 minutes.

Preheat the oven to 350°F (180°C, or gas mark 5).

Place stuffed mushroom caps on a baking sheet. 20 minutes in the oven

BAKED SEITAN SWIRLS

SERVES 6 PORTIONS

1⁄2 cup all-purpose flour

1⁄2 cup whole wheat flour

1 tbsp coconut sugar

1 tsp baking powder

1⁄2 tsp baking soda

1⁄4 tsp salt

5 tbsp coconut oil, melted

6 tbsp dairy-free milk

227g (8oz) seitan (Slow Cooker Log for Thin Slices and Crumbles)

Mustards, for serving

NUTRITIONAL VALUES

Calories: 202kcal
Fat: 15.4g (12.4g S.Fat)
Carbs: 15.8g
Protein: 2.4g
Sugar: 10.4g
Sodium: 48mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 5).

In a medium mixing bowl, combine the flours, sugar, baking powder, baking soda, and salt. Combine thoroughly.

Combine the oil and milk in a small bowl. To make a stiff dough, stir the wet ingredients into the dry ingredients.

Roll out the dough into an 8-inch square. Cut the fabric lengthwise down the center to create two 4 by 8-inch rectangles.

Place the seitan in a food processor and pulse until it is crumbled. Divide the seitan in half and spread it across each dough rectangle, leaving 1 inch on each long side. Begin rolling up the seitan lengthwise and end at the edge with no seitan. Roll the dough firmly but not tightly. Leave the seam side alone. Each roll should be cut into 34-inch rounds. You will have twelve rounds for each roll. Bake for 15 minutes, spacing them about 112 inches apart on a baking sheet.

Serve with a variety of mustards.

ARTICHOKE QUINOA DIP

SERVES 4 PORTIONS

1⁄2 cup quinoa

1 tbsp extra virgin olive oil

1⁄2 cup diced onion

113g (4oz) baby spinach, with stems chopped off

1⁄4 cup raw shelled hempseed

1⁄2 tsp onion powder

1⁄2 tsp garlic powder

1 tsp salt

1⁄4 tsp ground black pepper

227g (8oz) artichoke hearts in water, drained

1 tbsp lemon juice

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 8.9g (1.2g S.Fat)
Carbs: 21.7g
Protein: 7.1g
Sugar: 0.9g
Sodium: 836mg

METHOD

Rinse the quinoa thoroughly in a sieve. In a small saucepan, combine the quinoa and 1 cup of water. Bring to a boil, then cover and reduce to a low heat. Cook for 10 to 15 minutes, or until all the liquid has been absorbed. Remove from the heat and set aside for 5 minutes with the cover on. Remove the lid and fluff it up.

In a large skillet over medium-high heat, heat the oil. Sauté the onion for 10 minutes over medium heat. Cook, stirring constantly, until the spinach is wilted, about a minute. Stir in the hempseed and spices quickly. Take the pan off the heat.

Remove the artichoke hearts' tops. Remove the toughest of the outer leaves.

In a food processor, combine all the ingredients. Process until well combined and very finely chopped.

Serve with pita chips made from scratch (see note).

RECIPE NOTES

Making your own pita chips is a simple process: Purchase a package of pita pockets or flatbread. Cut pita pockets into triangles after brushing them with oil. Arrange on a baking sheet. Bake for 5 to 7 minutes at 400°F (200°C, or gas mark 6). Keep a close eye on them to ensure they don't burn.

TOASTED PROTEIN MUSHROOM ROLLS

SERVES 6 PORTIONS

1⁄4 cup raw cashews, soaked for 1 hour

1 tbsp plus

2 tsp dairy-free milk

1 tsp lemon juice

1⁄4 tsp salt

Pinch of ground black pepper

113g (4oz) button mushrooms

1⁄4 cup dairy-free butter, divided

2 tbsp raw shelled hempseed

9 slices whole-grain bread

NUTRITIONAL VALUES

Calories: 118kcal
Fat: 6.9g (5.9g S.Fat)
Carbs: 13.8g
Protein: 0.9g
Sugar: 2.9g
Sodium: 136mg

METHOD

In a food processor, combine cashews, milk, lemon juice, salt, and pepper. Blend until smooth.

Clean and finely chop the mushrooms.

In a small skillet, melt 1 tablespoon butter over medium- high heat. Cook for 5 minutes after adding the chopped mushrooms. Remove from the heat and stir in the cashew mixture and hempseed. Stir everything together thoroughly.

Preheat the oven to 425°F (220°C, or gas mark 7).

Remove the crusts from the bread and leave it in a square shape. Using a rolling pin, thinly roll each square. These squares will be rolled up by you. Roll up each square with 1 tbsp mushroom mixture.

Melt the rest of the butter.

Roll the rolls in melted butter after cutting them in half. Bake for 8 minutes, or until the rolls are browned, on cookie sheets.

BLACK BEAN TEMPEH NACHOS WITH CASHEW CHEESE

SERVES 4 PORTIONS

FOR THE CASHEW CHEESE

3⁄4 cup raw cashews, soaked from 1 hour to overnight and drained

1 tbsp nutritional yeast

1 tbsp tapioca starch or tapioca flour (they are the same thing)

1⁄2 tsp garlic powder

1⁄2 tsp onion powder

1 tbsp lemon juice

1⁄2 cup water

FOR THE TEMPEH NACHOS

283g – 510g (10oz – 18oz) tortilla chips

1 15-ounce can black beans, drained and rinsed

1⁄2 cup diced red onion

1 Roma tomato, diced small

8 ounces tempeh, diced very small

1 hot chili pepper, sliced thin crosswise

2 tbsp raw shelled hempseed

1 avocado

Juice from one lime

NUTRITIONAL VALUES

Calories: 944kcal
Fat: 33.7g (6.7g S.Fat)
Carbs: 124g
Protein: 45.9g
Sugar: 6.7g
Sodium: 57mg

METHOD

CASHEW CHEESE:
In a blender, combine all the cheese ingredients and blend until smooth. Put the blended mixture in a small saucepan. Cook, stirring constantly, until the sauce thickens slightly. It will take between 5 and 10 minutes. Remove from the heat and set aside to cool slightly.

TO ASSEMBLE THE NACHOS:
Arrange all the chips on a platter. Black beans should be sprinkled on top of the chips. Make a cashew cheese smear on top. Sprinkle the top with the red onion, tomato, tempeh, chili pepper, and hempseed.

Dredge the avocado in lime juice after dicing it. Diced avocado should be sprinkled on top of the nachos.

TRIPLE POWER PATTIES

SERVES 6 PORTIONS

FOR THE PATTIES

2 medium sweet potatoes, peeled and chopped into 2-inch cubes (equal to 2 cups mashed sweet potato)

1 cup quinoa

2 tbsp extra virgin olive oil, divided

1⁄4 cup diced onion

2 tbsp raw shelled hempseed

1⁄4 tsp paprika

1⁄4 tsp ground cumin

1⁄4 cup panko

1 397g (14oz) can black beans, drained and rinsed

FOR THE SPICY MAYO DIP

1⁄2 cup vegan mayonnaise

1⁄4 cup sweet chili sauce

1 tsp tamari

1⁄2 tsp Tabasco

NUTRITIONAL VALUES

Calories: 1008kcal
Fat: 80.1g (55g S.Fat)
Carbs: 69.3g
Protein: 19.1g
Sugar: 27.9g
Sodium: 65mg

METHOD

PATTIES:
Cover the sweet potato cubes with water in a medium saucepan. Cover and bring to a boil, then reduce to a medium high heat. Cook for about 15 minutes with the lid slightly cracked, or until the sweet potatoes can be pierced with a fork. Drain and mash the potatoes. Place aside.

In a separate saucepan, cook the quinoa: place the quinoa in a sieve and thoroughly rinse it. Combine quinoa and 2/3 cup water in a small saucepan. Bring to a boil, then cover and reduce to a low heat. Cook for 10 to 15 minutes, or until all the water has been absorbed. Remove from the heat and set aside for 5 minutes with the cover on. Remove the lid and fluff it up.

Meanwhile, heat 1 tbsp oil in a skillet over medium high heat. Sauté the onion for 10 to 15 minutes, or until translucent.

In a large mixing bowl, combine the mashed potatoes, quinoa, sautéed onion, hempseed, paprika, cumin, and panko. Add the black beans and mix well. Make twelve balls and then flatten into 14-inch-thick patties.

Heat the remaining oil in a skillet over medium high heat. Brown the patties for 3 to 5 minutes on each side, or until lightly browned.

SPICY MAYO DIP:
Combine all the dip ingredients in a large mixing bowl.

Serve with Triple Power Patties in a bowl.

CRISPY BAKED PUFFED TOFU WITH TERIYAKI SAUCE

SERVES 6 PORTIONS

FOR THE PUFFED TOFU

198g (7oz) extra-firm tofu, drained

1⁄2 cup vegetable broth

2 tbsp hot sauce (such as Frank’s)

1⁄4 cup cornstarch

FOR THE DIPPING SAUCE

2 tbsp tamari

2 tsp cornstarch

2 tbsp maple syrup

1⁄4 tsp garlic powder

1⁄4 tsp ground ginger

NUTRITIONAL VALUES

Calories: 76kcal
Fat: 2.1g (0.2g S.Fat)
Carbs: 10.6g
Protein: 4.4g
Sugar: 4.4g
Sodium: 529mg

METHOD

PUFFED TOFU:
Turn the tofu on its side and cut two rectangles through the center. Stack them by flipping them over onto their flat sides. Cut through the center, then cut those two halves twice each without separating them. Make two equal-sized lengthwise cuts. There are now a total of twenty-four cubes. Place the cubes in a small flat casserole dish or other container that can hold all of the cubes on one level.

Combine the vegetable broth and hot sauce in a mixing bowl. Pour the sauce over the tofu. Allow for an hour of marinating.

Preheat the oven to 350°F (180°C, or gas mark 5).

In a medium mixing bowl, combine 14 cup cornstarch. Place the tofu on the cornstarch after removing it from the marinade. Toss the tofu and place it on a baking sheet. 30–40 minutes in the oven Every 10 minutes, toss with a spatula until golden and puffy.

DIPPING SAUCE:
Heat 12 cup water, tamari, and cornstarch in a small saucepan over medium high heat. Stir until the cornstarch is completely dissolved. Bring the remaining ingredients to a boil. Reduce the heat to medium and continue to cook, stirring constantly, until the desired thickness is reached. To serve, arrange the tofu on a platter with toothpicks and dip it into the sauce.

ENGLISH MUFFIN PROTEIN TRIANGLES

SERVES 6 PORTIONS

3 English muffins

2⁄3 cup raw almonds, soaked in water from one hour to overnight

1 1⁄2 tbsp lemon juice

1 1⁄2 tbsp nutritional yeast

1 tsp curry powder

1⁄2 tsp mustard powder

1⁄2 tsp salt

Pinch of ground black pepper

1⁄3 cup extra virgin olive oil, more if desired

1⁄3 cup seitan, crumbled (Slow Cooker Log for Thin Slices and Crumbles)

1⁄4 cup black olives, sliced

Freshly cut parsley, for garnish (optional)

NUTRITIONAL VALUES

Calories: 156kcal
Fat: 9.4g (3.7g S.Fat)
Carbs: 14.7g
Protein: 4.4g
Sugar: 6.6g
Sodium: 166mg

METHOD

Toast the English muffins by breaking them apart in the center. Put them on a baking sheet and set them aside.

In a food processor, combine the almonds. Combine the lemon juice, nutritional yeast, curry powder, mustard powder, salt, and pepper in a mixing bowl. Blend until the mixture is as smooth as possible. There will still be a few small pieces. Slowly pour in the olive oil through the lid's opening. If you prefer it thinner, add a little more oil. Pour the mixture into a small mixing bowl and stir in the crumbled seitan.

Divide the mixture among the six muffin halves and spread evenly. It will be quite thick. Broil the baking sheet for about 2 minutes, or until lightly golden.

Cut each muffin into quarters and top with black olive slices. The simplest way to do this is to use a cleaver and push straight down as if cutting pizza. Stack on a plate and top with freshly chopped parsley, if using.

CHICKPEA BALL POPPERS

SERVES 5 PORTIONS

FOR THE CHICKPEA BALLS

1 794g (28oz) can chickpeas, drained (save the liquid to use as aquafaba) and rinsed

1 tsp tamari

2 tsp onion powder

1 tsp salt

1⁄2 tsp ground black pepper

4 tbsp aquafaba

1 cup fresh breadcrumbs

FOR THE SPICY MAYO DIP

1⁄2 cup vegan mayonnaise

1⁄4 cup sweet chili sauce

1 tsp tamari

1⁄2 tsp Tabasco

NUTRITIONAL VALUES

Calories: 635kcal
Fat: 13.7g (1.1g S.Fat)
Carbs: 101.6g
Protein: 28.7g
Sugar: 19.6g
Sodium: 867mg

METHOD

CHICKPEA BALLS:
Preheat the oven to 400°F (200°C, or gas mark 6).

In a food processor, combine all of the chickpea ball ingredients. Pulse until the chickpeas are broken down and the mixture is well combined. Form the mixture into 24 bean balls and place them on a baking sheet. 25 minutes in the oven

SPICY MAYO DIP:
Combine all the dip ingredients thoroughly.

Serve with toothpicks alongside the chickpea ball poppers in a bowl.

CUCUMBER SEITAN ROLLUPS

SERVES 6 PORTIONS

1 red bell pepper

1 orange bell pepper

1 yellow bell pepper

2 6-inch cucumbers

1⁄4 cup hummus

1⁄4 tsp salt

1⁄4 tsp ground black pepper

1⁄3 cup seitan, crumbled (Slow Cooker Log for Thin Slices and Crumbles)

NUTRITIONAL VALUES

Calories: 46kcal
Fat: 1.2g (0.2g S.Fat)
Carbs: 6.8g
Protein: 2.9g
Sugar: 2.7g
Sodium: 164mg

METHOD

Cut the bell peppers into eighteen thin toothpick-size strips of each colour, then chop the remaining peppers into a fine dice (should be at least 3 tbsp of each colour; you may have some leftover). Place aside.

Slice the cucumbers into long strips with a vegetable peeler. Maintain the same direction so that there is some green on each long edge of the strips. Remove the center seed section and slice on all four sides. Each of the four sides of the cucumber will yield two or three slices.

Arrange the slices. Spread about 2 tsp hummus down the center of each strip; spread out evenly, keeping a little bit away from the long edge. Season each hummus- covered cucumber with a pinch of salt and pepper. Now, on each slice, sprinkle about 1 1/2 tsp of the seitan and chopped bell pepper mixture.

Each cucumber should be rolled up and secured with a toothpick. Place them on their sides and insert three different-coloured bell pepper strips at varying heights into the center. To achieve this look, you will need to cut some of them shorter.

LENTIL BALLS IN SWEET AND SPICY RED SAUCE

SERVES 6 PORTIONS

FOR THE LENTIL BALLS

3⁄4 cup green lentils

1 1⁄2 cups vegetable broth

2 tsp extra virgin olive oil

1⁄3 cup diced onion

1⁄3 cup quick-cooking oats

2⁄3 cup grated carrots

2 cloves garlic, finely chopped

2 tbsp tomato paste

1 tbsp aquafaba

3⁄4 tsp Italian seasoning

3⁄4 tsp salt

Pinch of ground black pepper

FOR THE SWEET AND SPICY SAUCE

1⁄4 cup diced onion

1 425g (15oz) can fire-roasted tomatoes

1⁄2 cup ketchup

3 tbsp Tabasco

1⁄2 cup crushed pineapple

2 tbsp cider vinegar

2 tbsp maple syrup

1⁄2 tsp salt

1⁄2 tsp ground black pepper

NUTRITIONAL VALUES

Calories: 524kcal
Fat: 32.7g (3.5g S.Fat)
Carbs: 41.4g
Protein: 17.6g
Sugar: 15.6g
Sodium: 326mg

METHOD

LENTIL BALLS:
Lentils should be rinsed and drained. In a medium-large saucepan, combine lentils. Cover with the vegetable broth. Bring the pan to a boil over high heat. When the water begins to boil, reduce the heat to medium high and cook for 20 minutes, or until the lentils are tender. The water should be absorbed completely. This process can also be carried out in a rice cooker.

Preheat the oven to 425°F (220°C, or gas mark 7).

In a small skillet over medium-high heat, heat the oil. Cook until the onion is translucent, about 10 to 15 minutes.

In a large mixing bowl, combine the cooked lentils, sautéed onions, oats, carrots, garlic, tomato paste, aquafaba, Italian seasoning, salt, and pepper. Mix thoroughly. Roll the lentil mixture into 18 balls and place them on a baking sheet. Bake for 10 minutes, then flip and bake for an additional 10 minutes.

SWEET AND SPICY SAUCE:
In a food processor, combine all of the sauce ingredients. Blend until nearly smooth. There should still be small pineapple chunks.

Fill a large saucepan halfway with water. Bring to a boil, then reduce to a medium heat.

Add the lentil balls to the pan and gently fold them into the sauce. After about 5 minutes, remove from the heat and serve with toothpicks.