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Hearty lentil meatballs seasoned with ginger and lime pair nicely with mai fun noodles, which are angel-hair thin and made with hearty brown rice. The baked meatballs get a spicy kick from bright red Fresno chiles (which you can omit if you’re sensitive to heat) and are enhanced with an extra squeeze of lime juice right before serving. A crunchy bed of romaine lettuce, spinach, and carrots add a cooling component to the dish while fresh cilantro and scallions tie together all the Vietnamese-inspired flavors for a filling and fragrant meal. Leftover meatballs are delicious in lettuce wraps, in a plant-based bahn mi sandwich, or dipped in a Cilantro-Cashew Dressing.
For more vegan meatball recipes, check out these tasty ideas:
- Fancy Vegan Meatballs
- Vegan Spaghetti Marinara with Lentil Balls
- Savory Meatballs with Cranberry Glaze
- Mushroom Stroganoff with Wheatballs
By Shelli McConnell,
Here’s a hearty, stick-to-your-ribs bowl of penne to help you and your family get through the winter.
Ingredients
- 6 oz whole-grain penne pasta
- 4 oz kale
- ½ yellow onions
- 515/772 carrots
- ½ (15-oz) can pinto beans
- 1 (15-oz) can low-sodium diced tomatoes
- 3 tablespoon tomato paste
- 2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 sea salt
- 2 freshly ground black pepper
- 2 nutritional yeast
- 2 crushed red pepper flakes
Instructions
Cook penne according to package instructions, adding kale during the last minute of cooking. Drain well in a colander.
Meanwhile, in a stockpot over medium heat, cook onions and carrots, stirring occasionally, until onions start to turn translucent, 2 to 3 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.
In a bowl, use a potato masher or a fork to mash pinto beans until partially smooth. Add to aromatics along with diced tomatoes with their juices, tomato paste, Italian seasoning, garlic powder, smoked paprika, and 1⁄4 cup water. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer until sauce has thickened, 5 minutes.
Season with salt and pepper to taste.
Serve sauce over penne. Top with nutritional yeast or pepper flakes, if desired.
Comments (2)
(5 from 1 vote)4 cups total of lettuce and spinach or 4 cups each? Thanks
Hi, Barbara, Please use four cups total, not of each. Thank you! Courtney, editor with Forks Over Knives