Rx Vegan Italiano Balls
A deeply delicious meatless ball featuring lentils and pesto.
- 1 cup large flake oats
- 2 tbsp nutritional yeast
- 1 tbsp ground flax
- 2 tsp lemon juice
- 1/2 cup walnut pieces
- 1 1/2 cup cooked brown lentils
- 1 tbsp tahini
- 1/2 cup chopped red onion
- 2 tsp miso paste
- 1 8 oz package white or cremini mushrooms see instructions for marinating and sautéing mushrooms below
- 2 cloves garlic chopped
- 1/2 tsp smoked paprika
- 1 tsp onion powder
- 1/4 cup vegan basil pesto
- 1/4-1/3 cup water-if needed for consistancy
Marinated and Sautéed Mushrooms
- 2 tbsp olive oil
- 1/4 tsp smoked paprika
- 1/4 tsp ground cayenne pepper
- pinch salt
Marinate mushrooms in olive oil with smoked paprika and ground cayenne for 15 minutes. Sauté mushrooms until golden brown. Remove from heat and set aside.
Heat oven to 350 degrees F.
Blend ground flax and lemon juice in small bowl and set aside.
Place oats in food processor and blend into a course flour.
Add the sautéed mushrooms, flax-lemon juice mixture, and all remaining ingredients except the water into the food processor with the oat flour. Pulse the mixture until it is well blended. Test the consistency by pulling out a bit of the mixture and testing to see if it is too dry or too sticky. Add water a bit at a time if the dough is too dry and add a bit more oat flour or whole wheat flour if you need to reduce the stickiness. The consistency matters for an optimum cooked ball.
Cooking the Italiano Balls
Form the dough into 1" balls and place 1" apart on a parchment covered baking tray.
Cook for 20 minutes at 350 degrees F, rotate the balls and cook for another 15-20 minutes, testing for doneness by tasting one!