Savory “Neatballs” on Rotini

These are by far the best “neatballs” I’ve tasted! High in protein, full of flavor and really easy to make. This is what you’ll need:

For the “neatballs”:

1/2 cup of cooked quinoa

1/2 cup of textured soy protein (TSP)

1/2 cup of raw sprouted lentils*

1/4 tsp. of red pepper

1/4 tsp. of paprika

1 tbsp. of dried oregano

1/4 cup of diced bell pepper

1/3 cup of whole wheat flour

1/4 cup of chopped onion

1/2 tsp. of salt (or more)

1/4 cup of cilantro

1/4 tsp. of black pepper

1/4 cup of dried cranberries

1 tsp. of tahini sauce

1/2 tsp. of chilli powder mix

For the sauce:

2 cups of crushed tomato sauce

1 1/2 tbsp. of dried basil

1/4 tsp. of raw sugar



And finally a box of your favorite whole wheat pasta.


– Preheat the oven on 375 degrees.

– Place all the ingredients for the neatballs into your food processor and puree until its well mixed. Form into small balls.

– Place your neatballs on a baking sheet, slightly oil with some olive oil and bake for 20 minutes.

– Heat up the tomato sauce and season with basil and remaining ingredients.

– Lastly, boil the pasta according to instructions.

When the neatballs are ready they’ll look like this, so just place them in your sauce and simmer for about 5 minutes.

Makes approximately 12 neatballs.

* To sprout lentils soak a cup of raw lentils in water overnight (make sure the water fully covers the lentils). The following day drain the water and place the lentils on a colander. Rinse them twice a day for about two days, you’ll know they are ready when they look like this. It’s pretty easy:)


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