Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1, 8oz package cremini mushrooms, sliced
- 3 large garlic cloves, minced
- 2 cups stemmed kale leaves
- 1/2 cup gluten-free rolled oats
- 1 (14-ounce) can lentils, drained and rinsed
- ¾ cup walnut halves, toasted (if desired)
- 1 tsp dried thyme (or 2 teaspoons fresh, minced)
- 1/2 tsp dried oregano
- 1/4 tsp dried rosemary (or 1/2 teaspoon fresh, minced)
- 1/3 cup dried cranberries, finely chopped
- 1 Tablespoon ground flax
- 2 Tablespoons water
- 2 1/2 teaspoons sherry vinegar
- ¾ + ¼ teaspoons fine sea salt
- ½ tsp pepper, or to taste
Directions:
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Tear the kale into large pieces, removing veins, and place into food processor. Pulse (do not process) the kale until finely chopped, being careful not to over process it. Remove and place into a bowl for later.
Add the oil to a large pot and turn heat to medium. Finely chop the mushrooms until they’re roughly the size of peas. Add chopped mushrooms to the pot along with minced garlic and ¼ tsp salt. Stir until combined. Sauté for about 6 to 8 minutes, until the water from the mushrooms cooks off, reducing heat to low if necessary to prevent burning. Add the herbs and sauté for 30 seconds until fragrant. Stir in the kale and chopped cranberries, and then turn off heat.
To the processor (no need to clean it out!), add the rolled oats. Process the oats until they’re finely chopped and resemble coarse flour, about 30 seconds.
Add the drained lentils and walnuts to the processor bowl with the oat flour. Pulse the mixture, stopping to check on it every few pulses, until it’s coarsely chopped. Be sure not to over process it into a paste as you still want a lot of texture and crunchy walnut pieces. Set aside.
Stir the flax and water together in a small cup.
Now add all of the food processor contents, sherry vinegar, and flax mixture to the pot with the mushrooms, kale and cranberries. Stir until thoroughly combined. The dough should be heavy and dense. Add ¾ tsp salt and pepper.
With lightly wet hands, shape and roll about 15 balls, roughly 3 to 4 tablespoons of dough each. Place them on the prepared baking sheet about two inches apart.
Bake for 22 to 24 minutes, until golden on the bottom and firm to touch. Remove and let cool for 5 minutes.
*Leftover balls can be refrigerated in an airtight container for a few days. To reheat, spray a non-stick skillet and “fry” over medium heat, tossing occasionally, until heated through.
Makes 15 servings
Serving Size: 1 stuffing ball
| Calories | 93 |
| Fat | 5.4g |
| Saturated Fat | 0.5g |
| Polyunsaturated Fat | 3.2g |
| Cholesterol | 0mg |
| Sodium | 234mg |
| Potassium | 86mg |
| Carbohydrate | 10g |
| Fiber | 2.3g |
| Sugar | 2.3g |
| Protein | 3.3g |
