Place broth, lentils, grain (quinoa or oats) and seasoning in a pot and simmer covered for about 30 minutes. Stir occasionally. Make sure the lentils don’t dry out while cooking. Just before they are done, add the tomato paste, stir and cool. Puree in a food processor or blender.
In a saucepan, place the olive oil, onions, mushrooms, carrots and garlic. Simmer on low until the veggies start to soften. Do not fry. Spoon 1/4 cup of the lentil puree into the veggies, cover and simmer until everything is soft. Cool.
Place the cooled, cooked veggies in a food processor or blender with the corn, walnuts and herbs. Puree.
Combine all of the pureed ingredients into a large bowl. Add the egg (or egg substitute), and seasonings. Stir well until the mixture comes together and can hold a form. Shape into balls, place on a parchment paper lined baking sheet (lightly oiled).
Bake at 350 for 20 minutes.
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Notes
Smoked salts or pepper add a lovely depth of flavor to the vegan meatball mixture.
A sprinkle of vegan cheese or dairy cheese adds another element of flavor to the mixture.
Meatless meatballs are delicious on a sandwich, atop a pizza, with a favorite pasta or eaten alone.