Basil Quinoa Meatball Marinara Sandwiches – your favorite Italian flavors combine with warm melty havarti cheese – this is the perfect comfort food sandwich!

Another new week is here, and we are celebrating quinoa this Meatless Monday.

I made a new ‘meat’ ball from quinoa, TVP and huge handfuls of basil.

These are light and soft with a crunch on the baked exterior, and they hold together well with minimal effort. The garlic and basil flavors are bold in both taste and scent – your kitchen will smell wonderful with these in the oven.

I also made quinoa flour!

I used it in another attempt at gluten free buns. They turned out better than the first, so I’m getting there. I hope to share them soon, after making them a few more times.

In the meantime, grab your favorite meat ball cheesy marinara vehicle and a bunch of basil and make these.

Basil Quinoa Meatball Marinara Sandwiches

egg, dairy, oil, and gluten free, vegan

makes 16 meat balls (1 to 1 1/2 inches each)

INGREDIENTS:

1 tablespoon flax seed, freshly ground

3 tablespoons warm water

1 1/2 cups cooked quinoa, divided

1/3 cup TVP, rehydrated

1/4 cup nutritional yeast

1/2 red onion, finely diced

large handful fresh basil, minced fine

2 cloves garlic, minced

sea salt and pepper, to taste

1/3 cup gluten free flour, divided (garbanzo/fava flour)

INSTRUCTIONS:

to rehydrate TVP: place TVP in bowl and cover with hot water, set aside for 5-10 minutes – TVP will expand and soften.

Grind flax seed in blender, coffee grinder. Place 1 tablespoon in a bowl, add 3 tablespoons water and stir. Place in refrigerator to set into gel.

In food processor, combine rehydrated TVP, 1/2 cup quinoa, nutritional yeast, onion, basil and garlic, pulse until smooth. Transfer to mixing bowl, add remaining quinoa, 2 tablespoons flour, flax gel, salt and pepper, combine completely. Using remaining flour (flour hands and have a plate of flour to work with), form 1 to 1 1/2 inch balls. Place on prepared (parchment / silpat) baking sheet.

Bake @ 325 for 20 minutes, turn and bake another 10 minutes.

Tuck meatballs into gluten free buns topped with havarti cheese sauce and marinara, garnished with crisp lettuce and onion rings.

More quinoa creations:

seven layer dip with noocho cheese

cheesy roasted hasselback tomatoes

cherry ginger coconut quinoa

baby portobello stroganoff

crispy sweet potato enchiladas

quinoa bean burgers with basil aioli

mango and onion quinoa salad

carrot-ginger quinoa in pepper jacks

Happy Meatless Monday!

printable Basil Quinoa Meatball Marinara Sandwiches recipe:



