Last week I made an awesome spaghetti dish (-= It was so awesome I had it for lunch and dinner then ate the rest as a midnight snack.
Here is the recipe for the balls so you too can enjoy this low-fat high-carb very tasty and filling meal =)
Vegan Mushroom Balls
In a non-stick pan put 3 cups of chopped mushrooms (I used two large portabella mushrooms) with 1 cup of water
along with the following ingredients:
1 teaspoon of finely diced garlic
1 tablespoon of chopped shallots
1 packed tablespoon of chopped fresh basil
¼ teaspoon of salt
¼ teaspoon of finely chopped chilli (one small spicy chilli)
Cook on medium heat until the water has evaporated.
Pre heat the oven to 200 degrees celsius and line a try with eco-friendly baking paper.
I use IF YOU CARE Baking Paper
In a bowl mix the following:
400g of canned lentils (I included the juice in the mixture)
½ cup of flour (use any flour, you wish, I used wheat flour but you could use rice flour/chickpea flour/lentil four etc)
Mush together these ingredients with your clean hands (I find this part so much fun)
Then add ¼ cup more of flour
½ cup of bread crumbs (use gluten-free if need be)
Mix together and use a tablespoon to measure the size of the balls, shape and put on the baking tray.
Bake for about 18 minutes.
Makes 30 mushroom balls.
I mixed these mushroom balls in with some pasta sauce and served them on a bed of spaghetti then placed a mixture of cooked pumpkin (with water – no oil), shallots, garlic, chilli, sundried tomatoes on top of the spaghetti/sauce/balls to finish I added a sprinkle of savoury yeast flakes, fresh cherry tomatoes, and shallots.