Garlic Butter Lentils & Sweet Chili Glazed Chickp Meaty-balls

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  • Author: Wicked Healthy
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Ingredients

For the Garlic Butter Lentils

  • 1 cup lentils (rinsed) x 3 cups water
  • 1 large onion, diced
  • 4 garlic cloves, sliced thin
  • 2 TBSP vegan butter
  • 2 TBSP Wicked Kitchen Garlic Herb Nooch
  • Salt & pepper, to taste
  • 250g spinach, wilted-drained

For the Chickpea Meatballs:

Instructions

For the Garlic Butter Lentils:

  1. Heat med-pot, sauté onions, add garlic.
  2. Add lentils, add water.
  3. Bring to low boil.
  4. Add Nooch seasoning. Stir.
  5. Simmer on low boil for 15 mins until lentils are soft to eat.
  6. Sear spinach separately, place n colander and let excess water drain.
  7. Stir in half spinach when ready to serve, add other half to top.
  8. If you don’t have the Wicked Nooch’s sub 1 tsp granulated garlic and two TBS nutritional yeast which will come kinda close to the flavors.
  9. Garnish with coriander (cilantro) or parsley is optional

For the Chickpea Meatballs:

  1. Split each burger in 5 and roll into balls.
  2. On high heat, sear chickp balls in veg oil until golden brown
  3. Let cool and skewer.
  4. In small bowl, whisk chili oil and agave together with pinch of salt.
  5. Add to meatballs. Serve with rice.

Notes

For less/no spicy, Substitute olive oil for chili oil

chickpea meatballs and garlic lentils recipeProducts featured are from our Wicked Kitchen range at TESCO UK – find your nearest store here:

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Keywords: garlic lentils and chickpea meatballs

Top 5 Wicked Holiday Recipes

Get loaded up on the most festive recipes in our archives! This is the season of pure comfort food, decadent rich flavours, and creamy textures! No matter which holidays you celebrate during the season you’ll find something great here to grace your table for a celebration. No animals harmed, as always. Thanks for eating more plants and happy holidays!

Vegan Sunday Roast

The full works. A crowd-pleaser that gets everyone coming back for seconds.

Herby Crusted Butternut Tenderloin

An impressive centrepiece that gets everyone talking. Tender and juicy, with a herby crust.

Country Fried ``Turkey`` Tofu & Mushroom Gravy

One to make the omnis in your life! Crispy and delicious “turkey” with an indulgent mushroom gravy to live for.

Roast Veg Centrepiece

Nothing brings the wow-factor on a table like our veg centrepiece boards. Surprisingly simple, delivering on variety and making sure everyone gets their veggies in!

Garlic Butter Mushroom Steak and Gravy

A real treat – crispy cluster oyster mushroom steak (using our pan pressing technique), with a creamy garlic butter sauce and delicious gravy that everyone knows and loves.

BONUS! Can't forget dessert.

Chocolate Cream Pie

Can’t forget those sweet treats! Our chocolate cream pie is quick to whip up and a smooth, silky chocolate-lovers delight. (Easy to make with little ones too!)

December 15, 2019

Wicked Holiday Solutions | Smoked Tofu and Spinach Dumpling Recipe

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  • Author: Wicked Healthy
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Ingredients

  • 4 C fresh spinach leaves
  • ½ C water chestnuts
  • 1 block (6 to 8 oz.) smoked or baked tofu (see Pro Tips), cubed
  • ¼ C minced pitted dates
  • 2 T sherry vinegar
  • 1 T toasted sesame oil
  • 2 cloves garlic, minced
  • 1 T minced fresh ginger
  • 1 t minced red chile (leave out the seeds for less heat)
  • ½ t sea salt
  • 1 to packages (12 oz. each) round eggless dumpling skins, about 3½-inch diameter (see Pro Tips)
  • 1 T cornstarch
  • Spray oil for cooking
  • Cabbage leaves or bamboo leaves, optional
  • ½ C Black Vinaigrette

Instructions

  1. To make the filling, set a steam basket over simmering water in a pan. Put the spinach in the steamer, cover, and steam just until the spinach wilts, 2 to 3 minutes. Transfer to a colander and press water from the spinach. Finely chop then transfer to a medium mixing bowl.
  2. Pulse the water chestnuts in a food processor until coarsely chopped. Add the cubed tofu and pulse a few more times until everything is finely chopped, but not pureed to a mush. Add to the mixing bowl with the spinach, along with dates, vinegar, sesame oil, garlic, ginger, chile, and salt. Mix thoroughly, making sure that the dates are evenly distributed.
  3. To assemble the dumplings, set the bowl of filling, a small cup of water, your dumpling skins, and a baking sheet on a work surface. Scatter some cornstarch over a large baking sheet (to help keep the dumplings from sticking to the pan).
  4. For each dumpling, mound about a tablespoon of filling in the center of the dumpling skin. Dip your finger in the water and moisten the entire edge of the dumpling. Pick up the dumpling and gently fold it like a taco in your palm. Starting at one corner, crimp the edge of the dumpling skin that is facing you, pressing against the back side that is flat. Continue crimping around the edge of the dumpling to enclose and seal in the filling. You should have enough filling for 25 to 35 dumplings.
  5. To sauté the dumplings: Heat a sauté pan over medium heat. Spray a layer of oil in the pan bottom, then add enough dumplings to fill the pan without overcrowding. Sear the dumplings until golden on the bottom, 3 to 4 minutes. Add a splash of water to the pan, cover, and steam the dumplings until they release from the pan bottom, 1 to 2 minutes. Repeat to sauté all the dumplings.
  6. To steam the dumplings instead of frying them: Line a steamer basket with cabbage leaves or bamboo leaves (or spray the basket with oil) to prevent sticking. Put the dumplings in the steamer in batches, place over simmering water, cover, and steam until the dumplings are tender, about 3 minutes.
  7. Serve the dumplings with a drizzle of black vinaigrette.

Notes

Pro Tips:

  • Look for smoked or baked tofu near the raw tofu in your market. Or use our Lemongrass Tofu from the Banh Mi recipe.
  • I like to use 12-ounce packages of Twin Dragon eggless round gyoza (dumpling) wrappers. These skins are about 3½ inches in diameter. Other brands will work but may contain egg.

 

 

For more great party food inspiration, check out the Wicked Party Food Class here and use the code HALFOFFHOLIDAYS to receive it at 50% off the regular price. Best part is, all our proceeds from these classes are going to charity!

Wicked Holiday Solutions | Keeping the Kids Busy in the Kitchen Over the Holidays

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  • Author: Wicked Healthy
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 10-12 large meatballs 1x
  • Cuisine: Italian
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Ingredients

Top these on your next saucy pasta dinner or even better as leftovers in meatball subs, or pizza.

  • 1 LB plant based ground beef (we prefer Lightlife, or Beyond Meat ground)
  • 2 T onion granules
  • 1/4 C vegan parm
  • 1/4 C panko breadcrumbs
  • 3 T fresh parsley
  • 1/4 C white onion, small diced
  • 1/4 t black pepper
  • 1/2 t sea salt
  • 1/2 t chile flakes (optional)

Instructions

  1. In a mixing bowl, stir ingredients in a bowl with a spoon thoroughly.
  2. Roll into ping pong ball sized meatballs.
  3. In a saute pan, cast iron preferred, place on medium to high heat.
  4. Add oil, and place meatballs around the pan, sauteing meat balls until charred around all sides, turn until evenly cooked.
  5. Place meatballs in a shallow dish, cover with a few ladles of Nana’s red sauce and garnish with parsley

Keywords: vegan meatballs, vegan spaghetti, vegan meatball recipe

Check out more great, family-friendly recipes like this one in our new cooking class Wicked Healthy Kids at cookwickedhealthy.com and use the code HALFOFFHOLIDAYS at checkout! The best part is, all the profits from these classes go to our favorite charities!

November 28, 2019

Cook Wicked Healthy classes have landed!

Cooking with plants has never been so easy. Our mission is to help people cook incredible, flavor-packed vegan food, with 0 sacrifice. So that’s what we are here to do, sharing our go-to recipes from our kitchens, straight into yours! These cooking classes are a first for us here at Wicked and we are very excited to kick-off with ‘Wicked Party Class’; our favourite show-stoppers for entertaining and the ‘Wicked Healthy Kids Class’; a practical guide to getting the little ones involved in the kitchen and making food they’ll love. These classes are both led by Sarno bro, Chad. Check out the trailer of both these classes below.

WICKED PARTY CLASS

WICKED HEALTHY KIDS CLASS

You’ve accomplished many things in your career as a chef, from opening restaurants, launching online courses, writing cookbooks and co-founding Wicked Healthy and Good Catch with your brother. What led you to launch these cooking classes?

Education is the cornerstone of what I believe about cooking- so many weren’t taught to cook when growing up, and if so, plants were not the focus, which is a life skill that I am motivated to pass on to anyone who shows interest. The more we cook, the more we are able to provide healthier choices for ourselves and our families and the planet. These classes are topic-specific and share some of my favorite go-to dishes I reach for dinner parties or when cooking for my family.

The recipes in the Party class look pretty involved. Are they suitable for people who are beginners in the kitchen?

Absolutely. In fact, while a lot of the recipes showcase bold flavors and are beautiful little bites, they are all quite simple to pull together. We’re not about being pretentious with our food at Wicked. We want people to be able to feed themselves and feed their friends and family more plants. Period. There is absolutely no reason to complicate that with intensely difficult dishes. As well, the Party class is also filled with recipes that are for casual get-togethers, like tacos, sliders and things like that. Sloppy, but wicked good party food!

[evc_blockquote type=”left-line” custom_class=”pulled_quote” text=”“We want people to be able to feed themselves and feed their friends and family more plants.“” font_size=”28px” line_height=”44px”]

Tell us your top tips for someone wanting to get confident in the kitchen, but don’t know where to start.

My number one tip is to get and stay organized! We go through this in the classes, but staying organized as you work through a recipe keeps you not only sane but also feeling successful as you cook.

Go on, tell us your personal favourite recipe available in the classes so far?

Oh man, that’s a tough one. I’d have to say the number of dumplings in the Party Class – no party is complete without a dumpling on the menu, and the Baked Penne and Meatballs in the Wicked Healthy Kids Class. Pure comfort food, just like my Nana used to make. I’m all about that!

wicked-cooking-class-dish

Be honest, how tricky was it to get the kids to co-operate and make the dishes you created in the Kid’s class?

The kids were total troopers, and plus, I haven’t met a kid that doesn’t love cooking, some more than others of course! If you include kids in the kitchen and create an atmosphere that’s positive and fun, they stay engaged, and the bonus is they usually try what they make! The key is patience and not being attached to the outcome being perfect if they are actively participating in the process its perfect for them.

What do you feel is the greatest challenge most have when transitioning to a plant-powered lifestyle?

I think this has changed over the years, accessibility used to be more of an excuse than a challenge due to the lack of products available on the market. This has certainly changed more than ever now with the abundance of plant-based items to work with during a transition with the same experience one has with non-vegan items (cheeses, meats etc). I would say a consistent challenge is just understanding basic cooking methods in order to feel comfortable in the kitchen. Our classes cover a bit of method, while also offering culinary inspiration with menu planning.

Choose just one go-to hack that you think every home cook should know?

Prep in advance, batch cook! I usually spend one day during the week to shop and then taking an hour or two to prep a few staples that I know I will be using during the week, such as breaking down or cooking off vegetables, grains or beans, sauces, soups, dressings, etc. It makes life so much easier throughout the week. We speak more to this in all the classes.

You must have catered a lot of parties in your time as a chef. Which recipe has always been the biggest crowd-pleaser?

People love small bites to kick off a meal and the best way to showcase the comfort and bold flavors you can achieve with plant-based dishes. I almost always include a type of dumpling on the menu for when my guests arrive, either a dipping dumpling or broth dumplings are my go-to. We cover a few favorites in the Party class.

There are more and more vegan cooking classes cropping up these days. What sets the Wicked Healthy ones aside from the competition?

Yah, it’s so great to see more people embracing cooking more plants! Our classes are so relaxed, really it just feels like you are hanging out with us in our home kitchens. We wanted to take away the sense of restriction and perfection around cooking and just have people enjoy putting food together, with the focus being some of our favorite dishes for themed events or everyday cooking with your family. No pretense, no pressure, just celebrating plants and cooking!

What do you wish you knew when you first started cooking?

That understanding herbs, spices and flavor profiles from all over the world go a long way to keeping your food interesting and delicious. We have a Free Herb and Spice guide when you sign up for our email list that we just give away because it’s so important that people understand how to balance the flavor. It takes a bit of practice, but the options are endless when pushing bold flavors with your menus.