Ingredients
- 2 tbsp olive oil
- Pinch chili flakes
- 3 cloves garlic - minced
- ½ chopped onion - diced
- 2 tbsp tomato paste
- 1 ½ cups cooked green lentils
- 3 cups sliced cremini mushrooms
- ¼ cups vegan parm
- ⅓-½ cups gf panko breadcrumbs
- 1 ½ tbsp Italian seasoning
- ½ cups fresh cilantro roughly chopped
- 1 tsp salt
- Cracked pepper
- ½ tsp dried chilies
Instructions
- Sauté onion, garlic, pinch chili flakes. Add in shrooms and sauté until they soften.
- Add mushroom mix to food processor with remaining ingredients. Pulse until mixture just comes together, you are not looking for a paste. Transfer to a bowl and place in fridge to firm up (about 30 minutes).
- Preheat oven to 400ºF/200ºC. Line a sheet with parchment. Roll balls about 1 ½-2 inches (mine were pretty big) and place on sheet.
- Bake for 20 minutes, turn and bake again for 10. Balls should be firm and crisp on the outside and still tender and juicy on the inside.
Notes
Find more of Teri-Ann’s recipes on her website and Instagram (@terianncarty).
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