These killer beetballs can be served on whole grain hoagie rolls, or save a few calories and serve over carb-free spaghetti squash. Make a cashew-based (vegan) cheese sauce to drizzle over the beetballs—it adds both healthy fat and protein.
Nutrition (per sandwich)
Calories: 692; total fat: 10g; saturated fat: 2g; protein: 29g; carbohydrates: 80g; fiber: 23g; cholesterol: 0mg
Recipe and photo courtesy Kayli Dice M.S., R.D.N., H.F.S. of Plant Eaters Manifesto.
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Makes 4 servings
- For the beetballs:
- 1 lb raw beets, peeled
- 4 cups cooked lentils
- 1 medium yellow onion, peeled and cut into quarters
- ¼ block firm tofu, drained
- 1½ cups quick cook oats
- 2 Tbsp tomato paste
- 2 Tbsp Italian seasoning
- 2 tsp salt
- 1 tsp pepper
- For the cashew 'cheese' sauce:
- Juice of 1 lemon
- 1 clove garlic, peeled
- 1½ cups raw cashews
- 1 cup water
- Salt and pepper
- Low-sodium marinara sauce
- 4 whole grain hoagie rolls
How to make it
For the beetballs: Preheat oven to 400°, and line a baking sheet with parchment paper.
Using shredder attachment, shred beets in food processor. Switch to metal blade, and add shredded beets and onion quarters to the bowl. Pulse. (Alternatively, finely dice onions and beets).
Add oats, tofu, and spices. Pulse until tofu is evenly incorporated.
In a large mixing bowl, combine lentils with the mixture from the food processor, and stir until well-mixed.
Form mixture into balls (about 2 tablespoons), and place them on prepared baking sheet. Bake for 30 minutes.
While balls are baking, gently warm marinara sauce in a saucepan on the stove, and make cashew cheesy sauce.
For the cashew 'cheese' sauce: Combine the lemon juice, cashews, water, and garlic in a blender, and blend until smooth.
Stuff baked balls into each hoagie. Top with spoonfuls of marinara and a drizzle of cheesy sauce.