1

Bring a medium sized pot of salted water to a boil. Add the lentils, and reduce to a simmer. Cook for 25 to 30 minutes, until the lentils are cooked through and slightly al dente. Once finished cooking, drain excess water through a sieve and set the lentils aside.

2

Preheat the oven to 425ºF.

3

While the lentils are cooking, heat a large skillet over medium heat and then add the oil. Once hot, add the shallot, mushrooms and walnuts. Cook, stirring often, until softened and the mushrooms have released water, about eight to nine minutes. Season with a pinch of salt and pepper.

4

Add the garlic and cook for one minute. Reduce the heat to medium-low and add the tamari, balsamic vinegar and the nutritional yeast. Stir to combine.

5

Place the cooked lentils into a food processor along with the mushroom mixture, the ground chia seeds, breadcrumbs and salt. Pulse on high until fully combined and the mixture holds together in your hands.

6

Using a cookie scoop, scoop out the mushroom mixture and roll into balls using your hands. They should be slightly larger than a golf ball.

7

Place the balls on a baking sheet and spray with avocado oil. Transfer to the oven and bake for ten to 11 minutes, flip (spray again) and bake for ten to 11 minutes more.

8

Wipe out the skillet and heat over medium. Add the butter and once melted add the flour. Stir for about one minute with a whisk and then slowly start pouring in the mushroom broth. Cook, whisking occasionally for eight to ten minutes, until thickened. Reduce the heat to low and and stir in the cream. Season with salt and pepper.

9

Divide the meatballs onto plates and pour the gravy over top. Enjoy!

10

Substitutions: No chia seeds: use ground flax seeds Gluten-free: use gluten-free all purpose flour and gluten-free breadcrumbs. No dairy: use an oat milk creamer, or cashew cream.