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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | clove | garlic, peeled | 1/4 | medium (2-1/2" dia) | Onions red, white or yellow | 1 1/2 | cup | lentils cooked, or sprouted(green brn or red) | 3 | tablespoons | yeast, nutritional | 1/2 | cup | Vital wheat gluten | 2 | teaspoons | Braggs Liquid Aminos | 1 | tablespoon | tomato paste | 1 | tablespoon | flaxseed seed meal | 2 | tablespoons | water |
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Steps
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Sequence
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Step
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| | 1 | In a food processor pulse onion and garlic until finely chopped | | 2 | Add the lentils, nutritional yeast, wheat gluten, aminos,and tomato paste; pulse until combined | | 3 | Add water as needed and process until smooth. Scrape the sides to make sure is well incorporated. | | 4 | Preheat overn 400f | | 5 | roll one table spoon of sugh and place on baking sheet--keep hadns clean and dry to avoid sticking | | 6 | Bake for 18 to 20 min. Halfway through baking shake the pan tor turn each ball for even cooking |
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