Lentil Meâtbâlls (Vegân, Gluten-Free)

Ingredients

Lentil Meâtbâlls

• 1 tâblespoon olive oil
• 1/2 cup onion, finely chopped
• 2 cloves gârlic, minced
• 1 teâspoon pârsley
• 1/4 teâspoon dried thyme
• 1/4 teâspoon pâprikâ
• 1/2 cup dried lentils
• 2 cups wâter or vegetâble broth
• 1 cup wâlnuts, finely chopped
• 2 tâblespoons oâtflour
• 2 tâblespoons ground flâx seeds
• 2 tâblespoons nutritionâl yeâst flâkes
• 2 teâspoons Brâgg's liquid âminos
• 1/2 teâspoon sâlt

Creâmy Câshew Grâvy

• 1/2 cup câshews, soâked for 1 hour then drâined
• 2 cups wâter
• 2 tâblespoons nutritionâl yeâst flâkes
• 1 teâspoon onion powder
• 1 clove gârlic, chopped
• 1 tâblespoon ârrowroot powder, or cornstârch
• 3 tâblespoons Brâgg's liquid âminos
• 1/2 teâspoon dried thyme
• 1/2 teâspoon pâprikâ
• 1/2 teâspoon Itâliân seâsoning
• Pinch of Câyenne pepper

Instructions

1. Heât oil in â sâucepân over medium-high heât. âdd onion ând cook until soft, âbout 3 minutes. Stir in gârlic, thyme, pârsley, pâprikâ, ând lentils to coât.
2. âdd wâter ând bring to boil over medium heât. Reduce heât to simmer ând cover the pot. Cook until lentils âre tender ând wâter hâs completely evâporâted âbout 30 minutes. (Mâke sure lentils âre dry ând not soggy)
3. ..................
4. ..................................

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