Vegan Mushroom and Lentil Plant Balls
With Yellow and red pepper and tomato sauceMake 25mini plant ballsThese a seriously to die for. So very satisfying you truly don’t feel like you missed meat at all! I served mine without pasta and added the salad you see which is just arugula, avocado, cucumber, leftover roasted carrots and parsnips tossed in olive oil and seasoned rice vinegar. And of course, it’s all organic ingredients.
Source: Lisa Stalvey
Ingredients
- dried brown or green lentils
- vegetable broth, or water
- panko, or gluten free panko
- olive oil + 2 Tbsp
- carrots, yellow onion, button mushrooms and celery pulsed in a Cuisinart until m
- organic tomato sauce, I like Mezzeta Brand Arriabata
- pink salt
- crushed fennel seeds
- garlic salt
- dried or fresh thyme
- black pepper
- cayenne pepper or chili flakes
- Bragg’s Nutritional Yeast
- Garnish-Bragg’s Nutritional yeast
- yellow pepper, diced
- red pepper, diced
- small tomato
- baby spinach
- Mezzeta Brand Arriabata, or your fav brand
- water or veggie stock