Lentil Meatless Balls with Soy-Glazed MushroomsOil-free, gluten-free, super deli…
?Lentil Meatless Balls with Soy-Glazed Mushrooms?Oil-free, gluten-free, super delicious texture and protein packed. These meatless balls really turned out yummy. ?So happy it’s Friday. Friday is my fun day!!! ? What’s your fun day?? ?Recipe: Cook 3/4 cups dried green lentils as per packet directions. Meanwhile, cook 1 large minced shallot and 3 minced garlic cloves in a little vegetable broth until shallots softened, about 5 minutes, adding more broth as needed. In food processor, pulse 1 cup old-fashioned rolled oats until almost flour-like consistency. Add cooked lentils (drained to remove excess water), cooked shallot/garlic mixture, 1 tbsp gluten-free tamari/soy sauce, 2 tbsp tomato paste, 1-1/2 tsp apple cider vinegar, 1/2 tsp red chili flakes, 1/2 tsp fennel seed, 1 tbsp Italian seasoning to food processor with ground oats. Mix well and pulse just a few times to incorporate. Transfer to a large bowl and mix in 1/3 cup chopped pecans. Add salt/pepper to taste. Form about 14 equal balls and bake on lined sheet at 400F about 25 minutes, flipping half way through. (Soy glazed mushroom recipe in previous post.)
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