Based on a classic Jewish dish, this plant-based take on Beyond Chopped Liver: 59 Jewish Recipes Get a Vegan Health Makeover The cookbook offers a lighter alternative. Not a fan of lentils? Swap in black beans or kidney beans. Want to add some heat? Replace paprika with 1/2 teaspoon chili powder.
do you want:
1 tablespoon ground flaxseed
3 tablespoons of water
1 onion, roughly chopped
2 garlic cloves, minced
2 cups cooked brown lentils
½ cup roughly chopped parsley
2 tablespoons nutritional yeast
2 tablespoons rolled oats
½ teaspoon of salt
¼ teaspoon black pepper
1 teaspoon paprika
Half a cup of pureed tomatoes
½ cup ketchup
½ cup fresh pineapple juice
¼ cup apple cider vinegar
3 tablespoons brown sugar
1 cup chopped fresh pineapple
what do you do:
- Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper. In a small bowl, whisk the flaxseeds with the water. Set aside for a few minutes to thicken.
- Add onion, garlic, lentils, parsley, nutritional yeast and rolled oats to the bowl of a food processor. Pulse until a mostly smooth dough forms with a few large pieces for texture. Add hemp mixture and pulse to combine.
- Transfer mixture to a large bowl and add salt, pepper, and paprika. Using an ice cream scoop, form 18 to 20 meatballs and drop onto prepared baking sheet. Roll into balls with wet hands and bake until golden brown and crispy, about 20 to 25 minutes. Turn once through the baking time.
- In a large saucepan over medium heat, combine the pasta, ketchup, pineapple juice, apple cider vinegar, and brown sugar. Cook, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon, about 15 minutes. Remove from heat and stir in fresh pineapple chunks.
- When the meatballs are done, toss them in the sweet and sour sauce. Serve 4 meatballs per portion with a generous helping of sauce.