In December we held our first ever Saie event: a cozy, seated dinner with some of our favorite women! Our lovely chef, Ashton Keefe (@ashtonkeefe) made us a delicious menu of plant-based food (not only is our makeup clean, but we love to eat clean too). Mmmmmm the food was so good we asked Ashton to share the recipe so we could make it at home. So here it is! Ashton's own Lentil and Mushroom Meatballs.
Lentil and Mushroom Meatballs
Makes 2 dozen balls
This is one of my favorite go-to recipes when I’m feeling like I need to eat a little cleaner. It’s fibrous and filling and keeps meat-eaters as satisfied as your vegetarians. Works well with traditional sauce or stand alone.
2 cups lentils
Olive oil, desired amount
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1 garlic clove, minced
1 tablespoon chopped fresh thyme
2 teaspoons salt
3 tablespoons tomato paste
8 ounces cremini mushrooms, wiped clean and diced
1/2 cup bread crumbs
1/2 cup chopped fresh parsley
Preheat oven to 375° F.
Bring a large pot of water to a boil, salt generously and cook lentils until they are al dente.
Swirl a tablespoon or so of olive oil in a large pan over medium heat and sauté onion, carrot and celery until translucent, about 5 minutes. Add garlic, thyme, salt and tomato paste and cook for a few minutes to develop the paste’s flavor. Add mushrooms and cook until just wilted. Remove mixture to a large bowl and cool.
Add breadcrumbs and parsley to the cooled vegetables and lentils and mix by hand until thoroughly incorporated. Roll into balls and bake for 20-25 minutes until slightly crispy and firm.
Recipe by Ashton Keefe. Read more about Ashton's recipes and her culinary styling on her website.