Healthy Wealthy and Wise® Corporation

Ingredients

1 tbsp ground flax seed
3 tbsp warm water
8 oz Crimini mushrooms, sliced (225g button or chestnut mushrooms can be substituted)
1 medium onion, diced (115g)
3-4 garlic cloves, minced (9g)
1 tbsp vegan Worcester sauce (15g)
1½ tbsp nutritional yeast (12g)
1 tbsp dried parsley
1 tsp dried oregano
½ tsp thyme
½ tsp red pepper flakes
1 tsp salt
½ tsp pepper
3/4 cup gluten free rolled oats (72g)
½ cup roasted walnuts (62g)

Instructions

Into a small bowl whisk together ground flax seed and water. Let sit for 10 minutes.

Over medium high heat, add the onion and garlic into a large pan and fry for 1 minute. Add in the mushrooms and fry until mushrooms have softened. Add in the vegan Worcester sauce, dried parsley, oregano, thyme, red pepper flakes, salt and pepper and continue to cook until most of the moisture has evaporated. Turn off the heat and set aside.

Pre-heat oven to 350°F (180°C).

Add the oats and walnuts into a food processor and blend until a course meal forms. Transfer to a large bowl. Add the cooked mushroom mixture into the food processor and blend until combined. Do not over blend. You should still be able to see bits of mushrooms and onions.

Into the large bowl with oats and walnuts, add in the mushroom mixture, nutritional yeast and flax egg. Use a spoon and mix until combined. If the mixture looks too loose or wet, add in some more oats.

Divide the mixture into 10-12 portions (around 38-42g each) and roll them into balls. Place on a baking tray evenly spaced out. Bake for 20-22 minutes, rotating the tray half way.

Enjoy!