Gluten, Dairy, Sugar Free Recipes, Interviews and Health Articles

Because I was craving a delicious and healthy snack, the other day I cooked these vegan meatballs with quinoa and sweet potato. The result was great, so here's my recipe. It's gluten free, dairy free, sugar free and soy free.

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Sweet potato, but you could choose pumpkin too

I cooked the recipe with one sweet potato, but instead of it, you can choose to add pumpkin. Especially now, when it is autumn, it’s “the pumpkin season” and Halloween is just around the corner. Besides, with a little bit of imagination, you can decorate these "meatballs" so that they fit the “spooky” celebration.

Vegan meatballs with quinoa and sweet potatoes - that ingredients do you need

4 white potatoes
1 sweet potatoes (or pumpkin)
1 carrot
2 tablespoons of almond flour
1 small cup (150 g) quinoa
1 bunch of parsley
salt, pepper
olive oil
some grated ginger root (instead of garlic)

Directions

Bake in a tray 4 white poatoes and 1 sweet potato.

Whey they are ready, take them out, peel them and mash them.

Over them, add a raw carrot - small grated, 2 tablespoons of almond flour, 150 quinoa (previously boiled and now cold), 1 bunch of parsley finely chopped, salt, pepper and grated ginger root.

Add the salt, pepper and the ginger according to your preferences: if you like the taste sweeter, spicy, saltier etc.

Mix all these and form "balls". Handy to have some olive oil and grease your hands with it when forming the balls because this way your hands won't be sticky and you will shape the balls easier.

Coat a tray with baking paper and put the balls in it.

After, gently press a little with a fork just to form meatballs.

Bake for 35-45 minute.

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They are delicious hot, but especially cold, in different combinations: with red bell pepper, vegetal cheese, cashew or coconut cream or yoghurt. They can be enjoyed as such or to accompany a main different dish.