Jerk Lentil Pumpkin Seed Tofu Meatballs
Serves 415 mins prep25 mins cook
Delicious jerk lentil and pumpkin seed tofu meatballs, blended with sautéed vegetables and spices. These meatballs are baked to perfection and served with a rich jerk gravy made from plant-based butter and coconut milk.
0 servings
What you need
can lentil
cup chickpea flour
tsp salt
tsp pepper
tsp garlic powder
tsp onion powder
tsp dried thyme
tsp allspice
tsp cinnamon
tsp cayenne
tbsp vegan buttery spread
cup coconut milk
Instructions
1: Pulse the onion, peppers, and mushrooms in a food processor until uniform in size and texture. 2: Sauté them for 5-8 minutes until moisture has released, then set aside. 3: In a mixing bowl, break apart the pumpkin seed tofu and add lentils along with sautéed aromatics, half of the jerk spice blend, and chickpea flour. 4: Mix until the mixture is combined and can hold its shape. 5: Place the mixture on a baking tray, spray with avocado oil, and bake at 380ºF for 25 minutes. 6: For the jerk gravy, add the plant-based butter, the other half of the jerk spice blend, and coconut milk in a pan. 7: Mix to combine over low heat until the gravy thickens to your liking. 8: Assemble the meatballs and serve with a side of choice and enjoy.View original recipe