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Ingredients
US|METRIC
12 SERVINGS
- 3 Tbsp. olive oil (divided)
- 1 shallot (minced)
- 3 cloves garlic (minced, 1 1/2 Tbsp or 9 g)
- 1 Flax egg (1 Tbsp, 7g flaxseed meal + 2 1/2 Tbsp, 37 ml water)
- 1 1/2 cups green lentils (cooked + cooled, cooked in vegetable stock)
- 1 1/2 Tbsp. italian seasonings (dried, dried basil + oregano)
- 1/4 cup Italian parsley (fresh)
- 1 Tbsp. tomato paste
- 6 Tbsp. vegan Parmesan cheese (plus more for coating)
- sea salt
- black pepper
- 1 Tbsp. coconut flour (gluten-free oat flour, or panko bread crumbs*, optional)
- noodles
- pasta
- marinara sauce
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium120mg5% |
| Potassium340mg10% |
| Protein8g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber8g32% |
| Sugars2g |
| Vitamin A6% |
| Vitamin C8% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Krista K 2 years ago
Too salty. The salt from the vegan parm is enough. Next time I’ll try to make these with air fryer instead of pan and oven