- 8 oz Sliced Mushrooms
- 1 cup Cooked Brown Lentils
- 1/2 cup Gluten-free Bread Crumbs you can substitute rolled oats
- 1 small White Onion diced
- 1 tsp Avocado/Olive Oil or 3-4 tbsp vegetable broth for oil-free option
- 1 tbsp Ground Flax Seed
- 3 tbsp Water
- 2-3 cloves Garlic minced
- 1 tbsp Tamari
- 2 tbsp Parsley finely chopped
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1/2 tsp Red Pepper Flakes
- Salt & Pepper to taste
- Combine the ground flaxseed and water in a small bowl and set aside to thicken.
- Heat your oil or vegetable broth in a pan over medium heat, and add the onions. Saute for two minutes then add the garlic and cook for another minute or two, until onions are translucent and start to caramelize a bit. Take care not to burn the garlic, and if you are using vegetable broth instead of oil, feel free to add more as needed.
- Add mushrooms and Tamari to the pan with the onions and cook everything together for about 5-8 minutes, or until the mushrooms are softened.
- Turn off heat and transfer the contents of the pan to a large bowl to cool down for a few minutes.
- Preheat oven to 400°F / 200 °C and line a baking sheet with parchment.
- In a food processor, add in the lentils, spices, flax egg, bread crumbs (or oats) and mushroom/onion mix once it has cooled a bit. Blend all ingredients together until you reach your desired consistency. I liked mine to be mostly smooth but still with some texture.
- Spoon out the mixture and roll them into little balls, placing them on the parchment. I would recommend creating about 15 little balls that are about the size of a golf ball. If you make fewer balls, they will likely be a bit too large and will lose some of their shape and be too soft in the middle. These definitely work out nicely when they are a tad smaller.
- Place the balls in the oven for about 30-35 minutes, turning once throughout.
- Remove from oven and toss them on your pasta, or make yourself a delicious “meat”ball sub! I made a simple dish using Banza spaghetti and marinara sauce.