Beet Balls and Zucchini Noodles
You may think it’s weird to make beet balls instead of meatballs, and zucchini noodles instead of regular noodles, but if being weird is wrong, I don’t want to be right!
- 4 small beets, washed and peeled
- 1 ½ cups cooked brown rice
- 2 cups brown lentils
- 1 teaspoon olive oil
- 2 cloves garlic
- 1 small onion, diced fine
- 1 teaspoon dried oregano
- 2 tablespoons liquid aminos or soy sauce
- ¼ cup nutritional yeast
- ¼ cup old fashioned oats or breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 large zucchinis
- Your favorite marinara sauce (or use one of our recipes)
- Preheat oven to 400 F. Wrap each beet in foil and roast on a baking sheet for 45 minutes. Carefully remove the beets from the oven, let them cool, and then unwrap the foil. Cut the beets into quarters.
- While the beets are cooking, in a frying pan over medium heat, sauté the onions and garlic in the olive oil until soft and fragrant.
- Lower the oven to 350 F. In a food processor, blend together the beets, 3/4 cups of the rice, 1 cup of the lentils, the onions and garlic, oregano, liquid aminos, nutritional yeast, oats, garlic powder, and onion powder.
- Puree the mixture in the food processor until well combined. A few chunks are fine. Put the puree in a bowl and mix it together with the rest of the lentils and rice. The mixture should be dough-like at this point. Put the bowl in the fridge for 15-30 minutes.
- Take the bowl from the fridge. Line a cookie sheet with parchment paper. Roll the beet mixture into walnut sized balls, and place them on the baking sheet, spacing them a few inches apart.
- Once all the balls are on the baking sheet , bake them in the oven for 12-15 minutes. They will brown slightly, but will still maintain their red color from the beets.
- While the beet balls are baking, make the zoodles by using a spiralizer or, make zucchini strips using a vegetable peeler, and then slice the strips into thinner noodles.
- Remove the beet balls from the oven and serve them over th zucchini noodles with warmed marinara sauce.
- Optional: Top with vegan parmesean, basil, or a drizzle of olive oil.
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!