1 Tbsp flax seed, ground
2 1/2 Tbsp warm water
8 oz crimini mushrooms, sliced
1 medium onion, diced
3 clove garlic, minced
1 Tbsp soy sauce
1/2 tsp red-pepper flakes
1 tsp kosher salt
1/2 tsp Ground black pepper
1 1/2 Tbsp nutritional yeast
2/3 cup rolled oats
1/2 cup walnuts, roasted
Combine the flax seed and warm water in a small bowl and allow to sit for 10 minutes.
Over medium high heat, add the onion and garlic into a large pan and fry for 1 minute. Add in the mushrooms and fry until mushrooms have softened. Add in the soy sauce, red pepper flakes, salt and pepper and continue to cook until most of the moisture has evaporated. Turn off the heat and set aside. Preheat oven to 350 F.
Add the oats and walnuts into a food processor and blend until a course meal forms. Transfer to a large bowl.
Add the cooked mushroom mixture into the food processor and blend until combined. Do not over blend, you should still be able to see bits of mushrooms and onions.
Into the large bowl with oats and walnuts, add in the mushroom mixture, nutritional yeast and flax egg. Use a spoon and mix until combined. If the mixture looks too loose or wet, add in some more oats.
Divide the mixture into 10-12 portions (around 38-42g each), roll them into balls and place on a baking tray. Bake for 20-22 minutes, rotating the tray half way.