Vegan Lentil 'Meatballs'
1 Cup cooked brown lentils
1/2 Cup cooked navy beans (or any other)
1 Cup cooked quinoa (or rice)
5-6 baby bella mushrooms
1/4 Cup pecans or walnuts
1 flax or chia 'egg' (1 tbsp ground flax/chia) + 5 tbsp water
1/4 Cup oat flour (add more as needed if your mixture is wet and not sticking)
3 cloves of garlic
1 tsp paprika
handful of chopped cilantro
1 tsp liquid aminos (or tamari sauce)
2 tbsp nutritional yeast (optional)
salt & pepper to taste
Sauté mushrooms with garlic and and liquid aminos until mushrooms are cooked through (make sure all the water has evaporated). Add mushrooms, lentils, beans, walnuts to the food processor and pulse until a dough is formed (should not be too mushy). Add the rest of the ingredients in a bowl and mix well. Form into meatball shapes and bake in the oven for 25-30 minutes at 350F. Serve over quinoa with veggies of choice.