Vegan Gnocchi and Meatball Bake

Vegan Gnocchi and Meatball Bake

Serves: 6-8  • Total Time: 30 minutes • FODMAP Rating: high

There are three ways of making this recipe. In the instant pot, over the stove, or in a casserole dish and baking it in the oven. It also makes for a great freezer meal! For simplicity it calls for store bought vegan meatballs. I buy mine from Aldi.

 Ingredients
1 onion, chopped
I bell pepper, chopped
I zucchini, chopped
2 cups marinera sauce (1 jar)
2 cups veggie broth
¼ cup nutritional yeast
2 tablespoons tomato paste or more to taste
½ cup red lentils
2 teaspoons Italian seasoning
2 teaspoons garlic powder
1 teaspoon salt
1 package Gnocchis
1 package vegan meatballs
Option to add after: 
1 tablespoon lemon juice
a handful or shredded spinach or kale
pepper to taste

Instructions
1.Add everything (except the greens and lemon juice) to a large pot on the stovetop and cook until lentils are ready (about 20 minutes) or cook in the pressure cooker on high for about 7 minutes, or mix everything into a casserole dish and cook in the oven at 375 degrees for 35 minutes. 
2.Add the lemon juice and greens to wilt before serving.

*Don’t forget to preload on vegetables before you eat!
*FODMAP Swaps: Keep onion and garlic to under 1 teaspoon and increase as tolerated or check out swaps in the introduction of the meal guide; use light canned coconut milk