½ cup diced onion
3 cloves garlic
¼ cup diced celery
1 tsp. parsley
¼ tsp. sage
1 tsp. basil
1 tsp. oregano
1 ½ cup cooked lentils or 1 15-oz can lentils drained
¼ cup cooked brown rice
3 Tbsp. tomato paste
1 Tbsp. whole wheat flour
1 tsp. seasoned salt
2 Tbsp. nutritional yeast
pepper to taste
2 Tbsp. vital wheat gluten (optional – for chewier consistency)
Marinara
Preheat oven to 350°. Sauté onion, garlic and celery in oil for 5 minutes. Add parsley, sage, basil and oregano and sauté another 5 minutes, adding oil as necessary.
In a large bowl, combine sautéed vegetables with the remaining ingredients and mix well. Mash lightly with a potato masher. With wet hands, form balls with dough. Place on greased baking sheet and bake for 30 minutes.
Serve with marinara.
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