2 Tbsp Flaxseed
1 Cup Canned Lentils
1 Cup Gluten-Free Bread Crumbs
1 Tsp Oregano
1 Tsp Basil
1/4 Tsp Red Pepper Flakes
1 Tsp Salt
1/2 Tsp Pepper
5 Cloves Garlic
1 Medium Onion
1 Cup Diced Mushrooms
1/2 Cup + 4 Tbsp Water


1. In a large pot add garlic, onion, mushrooms and 1/2 Cup of water then simmer for 10 mins.

2. To make the flax egg mix together flaxseed and 4 Tbsp of water then let it sit for 5 mins.

3. In a food processor add cooked garlic, onion, mushrooms with lentils and bread crumbs.

4. In a bowl mix oregano, basil, red pepper flakes, salt and pepper then add to processor with the flax egg.

5. Process until combined well then roll into small balls and bake on a baking sheet lined with parchment paper at 350F for 45mins flipping halfway.

6. Enjoy!

Other Dinner Recipes: Black Bean MANGO Burgers and Cauliflower PIZZA Crust

  • Dale Cudmore
    Posted at 19:11h, 03 January Reply

    Subbed almond flour for the breadcrumbs, still turned out great.

    • Andrew Zuk
      Posted at 10:57h, 04 January Reply

      Happy to hear you enjoyed this recipe!

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