Tasty Low Cal Green Lentils Vegetarian Sausages Recipes

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LENTIL "MEATBALLS" RECIPE BY TASTY



Lentil

Here's what you need: olive oil, garlic, shallot, green lentil, egg, tomato paste, fresh italian parsley, grated parmesan cheese, whole wheat breadcrumbs, italian seasoning, salt, pepper

Provided by Kahnita Wilkerson

Categories     Dinner

Time 30m

Yield 12 servings

Number Of Ingredients 12

2 tablespoons olive oil, plus 1 tsp, divided
3 cloves garlic, minced
1 shallot, minced
1 ½ cups green lentil, cooked
1 egg
1 tablespoon tomato paste
¼ cup fresh italian parsley, chopped
⅓ cup grated parmesan cheese
1 tablespoon whole wheat breadcrumbs
1 ½ tablespoons italian seasoning
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
  • To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
  • Transfer the mixture to a medium-sized bowl.
  • Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
  • Arrange on a parchment paper-lined baking sheet.
  • Bake for 10-15 minutes.
  • Remove meatballs from oven and allow to cool for 5-10 minutes.
  • Serve with spaghetti.
  • Enjoy!

Nutrition Facts : Calories 97 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams

VEGETARIAN BREAKFAST APPLE SAUSAGES RECIPE BY TASTY



Vegetarian Breakfast Apple Sausages Recipe by Tasty image

Here's what you need: olive oil, onion, garlic, apple, baby bella mushroom, fennel seeds, dried rosemary, sage powder, maple syrup, salt, pepper, cannellini bean, chickpeas, vital wheat gluten

Provided by Gwenaelle Le Cochennec

Categories     Breakfast

Yield 10 links

Number Of Ingredients 14

2 tablespoons olive oil, divided
½ cup onion, minced
2 cloves garlic, minced
1 cup apple, minced
1 cup baby bella mushroom, minced
1 teaspoon fennel seeds
1 teaspoon dried rosemary
1 teaspoon sage powder
1 tablespoon maple syrup
salt, to taste
pepper, to taste
15 oz cannellini bean, 1 can, drained and rinsed
½ cup chickpeas, canned, rinsed and drained, or cooked
1 cup vital wheat gluten, or all-purpose flour

Steps:

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 4 minutes, until fragrant and the onion is translucent.
  • Add the apples, mushrooms, fennel seeds, rosemary, sage, maple syrup, salt, and pepper and stir to combine. Reduce the heat to medium-low and cook for about 10 minutes, until the mixture is tender and the liquid released from the mushrooms has evaporated. Remove from the heat and let cool.
  • Add the cannellini beans and chickpeas to a food processor and pulse into a smooth paste.
  • Transfer the bean paste to a large bowl and add the apple/mushroom mixture and vital wheat gluten. Mix with a spatula and then your hands until well combined.
  • Form the sausage mixture into a loaf, wrap in plastic wrap, and refrigerate for 2 hours.
  • Unwrap the chilled sausage mixture and divide into 10-12 equal pieces, depending on what size sausages you would like.
  • Roll a piece between your palms into a sausage shape. Place in the center of a large sheet of plastic wrap and roll the plastic over it so the sausage is completely encased. Twist the ends of the wrap and knot them together tightly. Repeat for each sausage.
  • Bring a large pot of water to a simmer. Plunge the wrapped sausages in the water and simmer for 45-50 minutes, until the sausages are firm.
  • Remove from the water and let cool for about 5 minutes, then unwrap.
  • Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Fry the sausages for 1-2 minutes on each side, until golden brown.
  • Serve immediately or keep wrapped in the refrigerator for up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 19 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, Sugar 3 grams

TASTY LOW CAL - GREEN LENTILS & VEGETARIAN SAUSAGES!



Tasty Low Cal - Green Lentils & Vegetarian Sausages! image

This a low calorie recipe for a really tasty lenil dish. You can use your favourite veggie sausage inthis recipe. Ready in 30 minutes it is super tasty & super quick which makes it perfect for weekday nights! You can also use dried green lentils for this but make sure you soak them overnight, drain, rinse & boil for 30 minutes (or until soft) before adding to the recipe.

Provided by Um Safia

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 medium onion, finely chopped
1 stick celery, diced
1 large carrot, peeled & diced
2 garlic cloves, minced
400 g chopped tomatoes
1/2 tablespoon dried herbs (oregano, basil, margoram etc)
1 vegetable stock cube
1 teaspoon sugar
8 large vegetarian sausages
800 g green lentils (2x400g cans)

Steps:

  • Heat 2 tbsp of the oil in a pan. Add the onion, carrot & celery, then cover & cook over a low heat for 10 minutes.
  • Add the garlic & cook uncovered for a few more minutes.
  • Add the chopped tomatoes, vegetable stcok cube & sugar & cook until the sauce thickens.
  • Meanwhile, heat the rest of the oil in a frying pan & cook the sausages until cooked through & nicely browned.
  • Add the lentils to the sauce & simmer for 5 minutes. Either serve the sausages on top of the lentil or chop the sausages up into bite sized pieces & mix with the lentils.

Nutrition Facts : Calories 1035.1, Fat 26.3, SaturatedFat 4, Sodium 713.9, Carbohydrate 137.7, Fiber 65.5, Sugar 10, Protein 67.2

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