These tender vegan meatballs will convert every skeptic at the table

Ingredients

• 1 cup cooked lentils (or 1 ½ cups canned chickpeas, mashed)
• 1 cup finely chopped mushrooms
• ½ cup breadcrumbs (use gluten-free if needed)
• 2 tbsp ground flax + 5 tbsp water (flax “egg”)
• 2 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ½ onion, finely chopped
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt & pepper to taste