This recipe is inspired from the book “Homemade Vegan Pantry” which I highly recommend! This is a gluten and soy free recipe, can be made into a meatloaf or burgers too. These are amazing and can be frozen for later.
1 onion, finely chopped
1 tsp oil for sautéing (optional)
8oz mushrooms, finely chopped (optional)
1 TBSP chickpea or white miso
2 TBSP tamari or soy sauce, Braggs or coconut aminos will work too
1 cup cooked lentils (brown or green recommended for texture)
2 cups cooked brown rice
1/4 cup tomato paste
3 TBSP nutritional yeast
3 cloves garlic, finely chopped or pressed
2 tsp Italian herb blend OR 1 tsp dried basil, 1 tsp dried rosemary, 1/2 tsp dried oregano
1/4-1/2 tsp dried fennel (optional)
1/2 cup rolled oats, processed briefly in a food processor or blender. Leave rough pieces.
1 cup ground walnuts (I’m allergic so I sub cashews or sunflower seeds) OR 1 1/2 cups GF or regular bread crumbs
2-3 TBSP water (if using bread crumbs)
Preheat oven to 350º F.
Line two baking sheets with parchment paper (if you have it)
Heat a deep skillet over medium heat and cook the diced onions with oil or a splash of water. Cook until tender. Add finely chopped mushrooms if you are using them (you can mince these in a food processor) Stir and mix well with the onions until browned slightly.
Add the miso, tamari and garlic, brown rice and lentils and stir well. You can also turn off the heat and transfer everything to a large mixing bowl
Mix in the tomato paste, nutritional yeast, herbs, oats and nuts/seeds or breadcrumbs. Stir well with a spoon or your clean hands.
Wet your hands and scoop out golf ball sized pieces and roll into balls with your palms. Re-wet hands as needed. Place on baking sheets with some space between them. Should make 35-40 balls.
Bake for 15 min, then turn balls over to brown the other side and bake for another 15-20min. They should be browned and able to firmly hold their shape.
They will keep for 1 week in the refrigerator or freeze them.