Stuffed Veggie Loaf Balls
Cuisine: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
This delicious and nutritious stuffed veggie loaf is bursting with vegetables and a cheesy daiya core. Crispy on the outside, melty on this inside and topped off with a sweet and tangy black currant BBQ sauce.
Loaf Balls
  • 1½ c red lentils
  • ½ c green lentils
  • 2 carrots, grated
  • 2 stalks of celery, diced
  • 1 medium onion, diced
  • ½ c broccoli, diced
  • ½ c red pepper, diced
  • 2 tsp dried mustard
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1½ tsp thyme
  • 1 tsp basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp liquid smoke
  • ½ - ¾ c rice bread crumbs
  • 5 tbsp daiya cheese
  • ½ c black currant jam
  • ¼ c ketchup
  • 3 tbsp agave syrup
  1. Add lentils to 4 cups of water. Bring to boil, then reduce to medium-low heat. Cook, uncovered for 20-30 minutes, adding water if needed so lentils are just barely covered. Once soft (mushy is fine too), drain any remaining liquid and set aside.
  2. Preheat oven to 375F
  3. In a large skillet, sautee onions over medium-high heat for 2-3 minutes, adding water if they start to stick. Add in remaining vegetables and cook until tender, about 5-7 minutes.
  4. Add paprika, salt, pepper, thyme, basil, garlic powder, onion powder and liquid smoke to the vegetables. Add in lentils and stir until mixed.
  5. Use a ramekin or a 1-cup measuring cup to form the mixture into balls. Scoop enough mixture into the ramekin so that it is half full. Form a well in the centre and place 1 tbsp of daiya cheese in the centre. Fill remainder of ramekin with vegetable/lentil mixture. Invert the ramekin onto a flat surface (such as a cutting board) and then shape into a ball.
  6. Place rice bread crumbs into a shallow bowl or pasta dish. Roll/press the breadcrumbs into the formed veggie ball.
  7. Place breaded veggie balls onto a baking pan lined with parchment paper. Bake for 15-20 minutes, until tops are lightly browned.
  8. While the veggie balls are baking, add black currant jam, ketchup and agave syrup to small saucepan. Bring to boil and then reduce to simmer for five minutes. Pour sauce over cooked veggie loaf balls.
Nutrition Information
Serving size: 1 ball Calories: 506 Fat: 8.5 Saturated fat: 3.2 Trans fat: 8.5 Carbohydrates: 87.2 Sugar: 26.3 Sodium: 908 Fiber: 27.6 Protein: 23
Recipe by Gluten Free Vegan Pantry at /stuffed-veggie-loaf/