Vegetarian Recipes

Gluten-Free Pumpkin Muffins

It’s not fall until you’ve made a batch of pumpkin muffins. Right? These muffins fill our kitchen with the wonderful fragrance of pumpkin and spice, which makes it feel like autumn, even when the weather outside is still unseasonably warm.

These almond flour-based pumpkin muffins are tender, fluffy and delicious. My daughter and I have been enjoying batch after batch.

I love these pumpkin muffins for several reasons—

They’re easy enough to make with a three-year-old, which means they’re really easy.
They’re wholesome but taste like a treat. I feel great about feeding these muffins to our daughter and her cousins.
They freeze well for future snacks. Simply defrost one in the microwave until warmed through and your snack is ready in 20 seconds.

I’ve enjoyed baking with almond flour lately because it lets the other flavors shine, whereas regular flour can dull them. I’ve also been mindful of my blood sugar levels and appreciate that almond flour is lower in carbohydrates than grain-based flours, like all-purpose and whole wheat flour.

I’ll always be a huge fan of my Healthy Pumpkin Muffins, which are made with whole wheat flour and sweetened with maple syrup. This recipe has much in common with that one, but it’s gluten-free in case you need that quality or you’re looking for a worthy alternative.

Continue to the recipe…

The post Gluten-Free Pumpkin Muffins appeared first on Cookie and Kate.

Cheesy Vegetarian

Easy Mediterranean Lentil Meatballs

Don’t you just love it when a recipe is as simple as ‘mix + bake’? No pre-cooking, no unnecessary extra steps – just mix together all of the ingredients, and pop it in the oven. And that’s just the case for these vegetarian lentil meatballs (lentil balls? vegeballs? meatlessballs?). They couldn’t be easier.

Other easy ‘mix and bake’ recipes → easy nut roast; baked fajita rice; Boursin pasta.

Vegetarian Mediterranean lentil meatballs served with spaghetti and tomato sauce.

I served my lentil balls with spaghetti and tomato sauce – spaghetti and meatballs is such a classic that’s hard to improve on. If you prefer, you could equally serve these vegetarian meatballs with couscous and tzatziki, stuffed into pitta bread, or even just eaten straight from the oven (no judgment here). They’re packed with Mediterranean-inspired flavours, and they’re super versatile.

Mediterranean lentil meatballs on a baking tray.

What’s in these Lentil Meatballs?

The basic recipe for these lentil meatballs is canned lentils + flour + egg (the same base I used for my cheesy lentil burgers). Once you’ve got that far, you can jazz things up however you like. I added:

black olives
sun-dried tomatoes
parmesan-style cheese
fresh basil
garlic

If you like, you could easily switch things up to bring a different flavour profile to your meatballs – maybe you could make a Tex-Mex version, or use some Indian spices, for example.

Cheesy Vegetarian Bakes ebook on an ipad screen.

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Ingredients

Here’s what you’ll need to make these vegetarian meatballs. See the printable recipe card below for detailed ingredient quantities.

cooked lentils. I used lentils from a can, because they’re so convenient – just drain them well, and they’re ready to use. If you can’t get canned lentils, you can boil dried brown or green lentils until they’re soft, then continue with the recipe as written. I would not recommend using red lentils for this recipe, as they will not give quite the same end result.
eggs
plain flour (I used wholemeal for extra fibre)
sun-dried tomatoes
black olives
parmesan-style cheese. ‘Real’ parmesan isn’t vegetarian, but there are plenty of vegetarian alternatives, which are very similar. Often, supermarkets sell a generic ‘Italian hard cheese’, which is usually vegetarian.
fresh basil
garlic granules

Spaghetti with tomato sauce and Mediterranean lentil meatballs.

Printable Instructions

Mediterranean Lentil Meatballs

Easy vegetarian lentil meatballs, made extra tasty with Mediterranean-inspired ingredients. These are so simple – just mix and bake!

Course Main meal

Cuisine Italian, Mediterranean

Diet Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings meatballs

Calories 216kcal

Author Becca Heyes

Ingredients

2 x 390g tins green lentils, thoroughly drained (470g, or ~ 2 2/3 cups, in total when drained)
2 eggs
2 Tablespoons sliced black olives, roughly chopped
5 pieces sun-dried tomatoes, roughly chopped
50 g (~ 1/2 cup) finely grated vegetarian parmesan-style cheese
1 teaspoon garlic granules
Few sprigs fresh basil, roughly chopped
85 g (~ 2/3 cup) plain flour (I used wholemeal)

Instructions

Preheat the oven to 190°C (Gas Mark 5 / 375°F). Add all of the ingredients, except for the flour, to a large mixing bowl. Use a fork to mix the ingredients thoroughly. It’s fine if the lentils get a little mashed up.
Add the flour, and mix well to combine.
Lightly grease a baking sheet. Use clean hands to form the mixture into ball shapes, and place them on the tray. The mixture will be quite sticky – they don’t have to be perfect balls. I managed to get 25 balls from the mixture.
Bake for approximately 20-25 minutes, until the lentil balls are slightly crispy and just firm.
Serve with spaghetti and tomato sauce, if desired.

Nutrition

Recipe FAQs

Can I prepare these lentil balls in advance?

You could certainly mix together the ingredients in advance, and then store the mixture in a sealed container in the fridge for a day or so, until you’re ready to shape and bake the balls. The meatballs are tastiest when freshly baked, but if needed, you could even bake them in advance, and then reheat when you’re ready to eat them.

Can I freeze these lentil meatballs?

I didn’t experiment with freezing these balls, but it’s the sort of recipe I have had luck with freezing in the past, so I definitely think it’s worth a try.

How should I reheat leftover vegetarian meatballs?

The easiest way to reheat these lentil meatballs is in the microwave. They do dry out a little and lose their crispiness when reheated, but they’re still tasty. Alternatively, you could re-crisp them in the oven or air fryer.

How should I serve vegetarian lentil balls?

I served my meatballs with spaghetti and tomato sauce, which worked beautifully. You could alternatively serve them stuffed into pitta bread with some tzatziki, or alongside some mashed potato.