Lentil and Mushroom Walnut Veggie Balls

1. In a food processor, pulse lentils, mushrooms and walnuts until it creates a slightly lumpy mixture. Set aside
2. In a small bowl, mix flax seeds with 5-6 Tbsp of water. Set aside.
3. Heat coconut oil in a skillet on the stove over medium heat. Add in onions. Sautee for about 5-7 minutes until translucent. Add in garlic. Sautee for another 30 seconds.
4. Add in 2 tsps rice vinegar, then chopped herbs. Stir and let cook for about a minute.
5. Add in mushroom-lentil mixture and mix well. Season with sea salt and pepper.
6. Mix in cooked quinoa, breadcrumbs and flax eggs. Turn off eat, put into a bowl and let mixture sit until it’s cook enough to handle by hand. Preheat oven to 350F at this time.
7. Once mixture has cooled, scoop and roll into small golf ball sized balls and put into a greased muffin tin. I used a silicon muffin tray. Bake for 30-35 min until golden brown.

Note: You can serve this over roasted spaghetti squash (Preheat oven to 400F, cut spaghetti squash in half, scoop out seeds, brush cut sides with olive oil or coconut oil, place on baking sheet, cut side up and roast for 40-45 minutes. Once done and slightly cooled, use a fork to scrape out inside.)