1 onion, diced
Olive oil for sautéing
8 oz mushrooms, quartered then finely minced in a food processor
2 tablespoons dry red wine
2 cups cooked brown rice ( I use short grain)
1 cup cooked lentils
2 slices whole wheat bread, whirled into crumbs by a food processor
***can use glutton free bread or 1 cup ground almonds or walnuts
1/2 cup rolled oats, processed just a bit in food processor (don’t reduce to a flour)
2 tablespoons soy sauce
2 tablespoons miso paste
2 tablespoons tomato paste
4 cloves garlic, minced
1/4 cup nutritional yeast
2 teaspoons fennel seeds
1/2 teaspoon crushed red pepper
1/4 cup vital wheat glutton, optional
Black pepper to taste
Preheat over to 350
1) Line 2 baking sheets with parchment paper of spray with nonstick.
2) Heat a sauté pan over medium heat; add a splash of olive oil and the onions and cook until the onions are tender. Add minced mushrooms and cook until all exuded moisture cooks away and mushrooms begin to brown a bit. Add the wine and cook until it evaporates. Remove from heat and allow to cool.
3) In a medium bowl combine onion/mushroom mixture, cooked rice and lentils, soy sauce, miso, breadcrumbs, oats, tomato paste, minced garlic, nutritional yeast, fennel seeds, red chili flakes and black pepper to taste. Mix throughly, making sure all ingredients are incorporated; hands are the best for this. If you’re cool with glutton, which will add a bit more structure, sprinkle the glutton over the mixture and combine.
4) Form mixture into balls and place on prepared baking sheets. Bake for 45 minutes, rotating the sheets a few times, until browned.
