Vegan | High Protein | Spicy | Serves 2
These plant-based meatballs fuse the nutty richness of pumpkin seeds with lentils for a protein-dense base, finished with a bold ghost pepper aioli and tart pickled radishes.
Ingredients
Meatballs:
- Cooked green lentils – 100g
- Toasted pumpkin seeds – 60g
- Rolled oats – 30g
- Garlic – 1 clove
- Smoked paprika – 1g
- Ground cumin – 1g
- Tamari – 10g
- Olive oil – for searing
Ghost Pepper Aioli:
- Silken tofu – 50g
- Lemon juice – 10g
- Olive oil – 20g
- Garlic – 1 small clove
- Ghost pepper hot sauce – to taste (start with 3–4 drops)
- Salt – pinch
Pickled Autumn Radishes:
- Radishes (thinly sliced) – 100g
- Apple cider vinegar – 50g
- Water – 50g
- Maple syrup – 10g
- Salt – 2g
Instructions
1. Make the Meatballs:
- In a food processor, pulse lentils, pumpkin seeds, oats, garlic, paprika, cumin, and tamari until combined but textured.
- Form into small balls. Chill for 15 minutes.
- Sear in a pan with olive oil over medium heat until browned on all sides.
2. Make the Aioli:
- Blend silken tofu, lemon juice, olive oil, garlic, and ghost pepper sauce until smooth and creamy.
- Season to taste and refrigerate.
3. Pickle the Radishes:
- Heat vinegar, water, maple syrup, and salt.
- Pour over radishes and let sit for at least 30 minutes at room temperature.
4. Assemble:
- Plate meatballs with a dollop of aioli.
- Garnish with pickled radish slices.
The bold, smoky kick of ghost pepper aioli pairs beautifully with the protein-packed richness of these meatballs. Balanced by the acidic crunch of pickled radish, this dish brings intensity, nutrition, and elegance to the vegan table.
