Growing up, one of my favorite meals was spaghetti and meatballs. I spent time in my meat-based life developing a flavorful and tender meatball. I feel that I have been able to transfer what I learned in that process and have developed a plant-based solution. Updated 5/15/2022
Ingredients
1 Can No Salt Added Kidney Beans
1 Can No Salt Added Lentils
24 oz Portobello mushroom
2 Medium Onion
2 Stalks Celery
1 Large Carrot
5 – 6 Cloves Garlic
½ Cup Chick Pea flour
2 Cup Oats
1 Cup Nutritional Yeast
3-4 Luv Beets
3 tbsp Ground Flax Seeds
1 tbsp White Miso Paste
1 tbsp Tapioca Starch
1 tsp Marmite
1 Bunch Parsley (tops only)
Directions
Chop Onion and sauté using water to prevent sticking. Chop Celery and Carrots add to Onions. Lightly brush portobello mushrooms to clean them. Chop the mushrooms add onions, and cook until all moisture is gone.
Drain and rinse the can of beans, drain and rinse lentils, adding 1/2 of the lentils to the food processor bowl (reserve the rest for later). Pulse bean/lentil mixture. Add 1 cup of oats and the remaining ingredients besides the mushroom blend and Parsley Pulse quickly to incorporate flavors.
Pour the mixture into a bowl with the remaining lentils and oats. Mix all to incorporate.
Process the mushrooms blend by pulsing it to a nice chop. When done, add to the bowl along with chopped Parsley. Mix all to incorporate. Transfer to the storage container to chill.
Using the scoop of your choice, scoop out the balls to pan and bake until done. I use an air fryer.