Cheezy Butternut Squash & Lentil Veggie Balls

Dairy-Free | Vegan | Lactose-Free | Gluten-Free

4 servings

Prep Time: 15 minutes
Cook Time: 35 minutes

What You’ll Need

  • 1 cup cooked, mashed butternut squash
  • 1 cup cooked lentils (you can also use canned lentils, rinsed and drained)
  • 1 cup Vevan Ched-Shred
  • 2/3 cup oat flour (tip: you can blend rolled oats in a blender to make oat flour)
  • 1/3 cup rolled oats
  • ½ cup grated carrots
  • ½ cup chopped red bell pepper
  • ¼ cup grated onion
  • 2 Tbsp. chopped parsley
  • 1 Tbsp. chopped fresh thyme leaves
  • 1 Tbsp. chopped fresh sage leaves
  • 2 tsp. granulated garlic
  • 3/4 tsp. smoked paprika
  • 3/4 tsp. ground coriander
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • vegetable oil for coating

Here’s How

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Place all ingredients in a large bowl and mix well to combine.
  3. Using a medium ice-cream scoop or spoon, form the mixture into 12 even-sized balls and place them on the prepared baking sheet.
  4. Brush or spray vegetable oil on each veggie ball.
  5. Cook on the middle rack in your oven for about 35 minutes, or until golden.
  6. Can be served warm or at room temperature.

Serving suggestions: place veggie balls on a bed of arugula and top with a roasted red bell pepper puree or your favorite marinara sauce