Mushroom Lentils and Sunflower Veggie Balls in Tomato Sauce

As part of the Eat Local Challenge, @Loounie got us delicious vegan recipes only using local foods. This is one our favourite one!





Veggie Balls Ingredients

(4-6 portions)


2 tbsp of canola oil;

Approx. 7 g (or half a pack) of finely chopped Gourmet sauvage dried mushrooms;

1 onion, chopped;

1 garlic clove, chopped;

2 carrots, grated;

1 tsp of herb mix: Nador, Rosehill or Salty Herbs;

1 tsp of maple syrup;

1 tbsp of cider vinegar;

1 cane (540 ml) of brown lentils (Sélection brand at Metro), drained and rinsed;

½ cup of roasted and salted sunflower seeds;

½ cup of breadcrumbs (homemade or commercial);

Pepper or hot chilli, to taste.

Other Ingredients :

  • 2 tbsp of canola oil;
  • 1 jar (660 ml) Stefano basil tomato sauce;
  • 1 pack (300 g) of greenhouse cherry tomatoes, cut in half;
  • Fresh basil.


  1. In a nonstick skillet over medium-high heat, add oil, dried mushrooms, onion, garlic, grated carrots, dried basil and a pinch of salt. Cook 3-4 minutes, stir regularly.
  2. Lower the heat to medium. Add maple syrup, cider vinegar and lentils. Mix well, and cook for 6-7 minutes.
  3. Transfer the contents from the pan into a large bowl. Using a blender stand, reduce to a coarse purée. Stir in roasted sunflower seeds and breadcrumbs. Mix again, until a coarse texture is obtained (the mixture does not need to be perfectly smooth, but must be easily handled for veggie balls to form).
  4. Put the oil in the nonstick skillet over medium-high heat. Cook the veggie balls  without overloading the pan about 6-7 minutes, turn halfway through.
  5. Reheat the tomato sauce in a cauldron and add cherry tomato halves. Cook for at least 5 minutes, or until tomatoes soften. Serve the veggie balls with sauce and fresh basil.