Bread-Free Stuffing Balls

My recipe tester Nicole likes to name these “bread-free stuffing balls,” and I indulge in I would possibly maybe maybe must agree! These festive bites bear the total flavours of passe stuffing, but they’re protein-packed, bite-sized, and gluten-free as smartly. Here’s a brand fresh and improved version of my trendy Lentil Mushroom Walnut Balls recipe. I’ve streamlined the process and offered a demolish-forward version within the Pointers below. This recipe moves like a flash the say of reasonably a pair of parts, so my recommendation is to contain all of the ingredients and attain as distinguished prep as you can before you delivery up. Need to you usually are now not a cranberry sauce fan, my Vegan Mushroom Gravy is a pleasant option too!

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Add the oil to a natty pot and flip heat to medium. Finely cut the mushrooms until they’re roughly the dimensions of peas. Add chopped mushrooms to the pot alongside side minced garlic and a pinch of salt. Depart until blended. Sauté for roughly 6 to eight minutes, until the water from the mushrooms cooks off, decreasing heat to low if principal to prevent burning.
3. Within the meantime, drag the kale into natty items and situation right into a food processor. Pulse (attain no longer process) the kale until finely chopped (items roughly the dimensions of almonds), being careful no longer to overprocess it. Rob away and situation right into a bowl for later.
4. To the processor (no must dapper it out!), add the rolled oats. Process the oats until they’re finely chopped and resemble rude flour, about 30 seconds.
5. Add the drained lentils and walnuts to the processor bowl with the oat flour. Pulse the combination, stopping to take a look at on it every few pulses, until it’s coarsely chopped. Make certain no longer to overprocess it right into a paste as you continue to prefer a host of texture and crunchy walnut items. Web web site aside.
6. To the pot with the mushrooms and garlic, add the herbs and sauté for 30 seconds until fragrant. Depart within the kale and chopped dried cranberries, then flip off the heat.
7. Depart the flax and water collectively in a limited cup (no must let it sit).
8. Now add all of the food processor contents, vinegar, and flax combination to the pot. Depart until completely blended. The dough wants to be heavy and dense. Add salt and pepper to style.
9. With lightly moist hands, form and roll about 14 to 15 balls, roughly 3 to 4 tablespoons of dough every. Build of abode them on the prepared baking sheet about two inches apart.
10. Bake for 22 to 24 minutes, until golden on the backside and agency to the touch. Rob away and let cool for five minutes.
11. Whereas the Bread-Free Stuffing Balls are baking, demolish the Cranberry-Pear Sauce. Add the cranberries, pear, maple syrup, and salt to a medium pot. Bring to a low boil over excessive heat and then decrease to medium. Simmer uncovered for 10 to 20 minutes until thickened. Exhaust a potato masher to mash up the pear intention the quit of cooking, if desired.
12. Leftover balls can even be refrigerated in an airtight container for a pair of days. To reheat, add oil to a skillet and fry over medium heat, tossing now and again, until heated thru.

Food blueprint Files

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