Basil Quinoa Meatball Marinara Sandwiches
Recipe type: Entree
Serves: 16 meat balls (1 to 1½ inches each)
egg, dairy, oil, and gluten free, vegan
  • 1 tablespoon flax seed, freshly ground
  • 3 tablespoons warm water
  • 1½ cups cooked quinoa, divided
  • ⅓ cup TVP, rehydrated
  • ¼ cup nutritional yeast
  • ½ red onion, finely diced
  • large handful fresh basil, minced fine
  • 2 cloves garlic, minced
  • sea salt and pepper, to taste
  • ⅓ cup gluten free flour, divided (garbanzo/fava flour)
  1. to rehydrate TVP: place TVP in bowl and cover with hot water, set aside for 5-10 minutes - TVP will expand and soften.
  2. 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.
  3. In food processor, combine rehydrated TVP, ½ 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 1½ inch balls. Place on prepared (parchment / silpat) baking sheet.
  4. Bake @ 325 for 20 minutes, turn and bake another 10 minutes.
  5. Tuck meatballs into gluten free buns topped with havarti cheese sauce and marinara, garnished with crisp lettuce and onion rings.
Recipe by spabettie at