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Bread-Free Stuffing Balls

Angela Liddon
  • 53 minutes
  • Serves 14 to 15

INGREDIENTS

1

(14-ounce/398 ml) can lentils

1

pear, large ripe

1

(8-ounce/225 g) package cremini mushrooms

1/3 cup

Cranberries, dried

2 cups

Cranberries, fresh or frozen

3

Garlic cloves, large

2 cups

Kale, leaves

1/2 tsp

Oregano, dried

1/4 tsp

Rosemary, dried

1 tsp

Thyme, dried

1/2 cup

Rolled oats, gluten-free

1/2 cup

Maple syrup, pure

1

Black pepper, Freshly ground

3/4 tsp

Sea salt, fine

1

Small pinch Sea salt, fine

1 tbsp

Olive oil, extra-virgin

2 1/2 tsp

Sherry vinegar

1 cup

Walnuts, halves

2 tbsp

Water

1 tablespoon (15 mL) ground flax