Rinse the lentils: Measure the lentils into a strainer or colander.

Pick over and remove any shriveled lentils, debris, or rocks.

Thoroughly rinse under running water.

Combine the lentils and veggie broth: Transfer the rinsed lentils to a saucepan and add veggie broth.

Bring to a rapid simmer, then reduce heat: Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer.

You should only see a few small bubbles and some slight movement in the lentils.

Remove from heat. Measure out 1 ½ cup

Using a food processor, add flaxseed and water and let set up for 2-3 minutes (aquafaba or chickpea juice).

Add cooked, cooled lentils, sautéed garlic and shallot, Italian seasonings, parsley, tomato paste, and a pinch each salt and pepper to a food processor.

Pulse, mixing until combined; DO NOT purée or over pulse; it needs the texture of rice.

Add breadcrumbs, and stir by hand.

I like it salty, so add salt as you please.

Taste and adjust seasonings as needed, adding more salt and pepper or herbs for flavor.

Use a melon baller or cookie dough baller, scoop out rounded Tablespoon amounts of dough and carefully form into balls.

You may use your hands (I do).

I don't use oil, so place lentil meatballs on a baking pan, and bake them. or I use a mini muffin pan to bake the lentil meatballs.

While the lentil meatballs are baking, keep opening the oven, and shake the pan, moving the meatballs around.

Cook 30 minutes total, rotating the meatballs every 10 minutes to make sure all sides are covered.

Remove meatballs from oven and let cool slightly; about 10 minutes.

They get firm sitting there, so don't disturb them.

Add sliced mushrooms.

Add onion powder and garlic powder.

Stir.

Add ½ cup of vegetable broth slowly to make sure onions and mushrooms are not sticking to the bottom.

In a high-speed blender, combine almond milk (or other non-dairy milk), nutritional yeast, and rinsed cashews (or use flour instead).

Blend until smooth ( if using the nut-free version, blending the flour mixture and almond milk together makes it so the flour doesn't clump; it is your thickening agent).

Add additional sauce ingredients, including soy sauce (tamari or liquid aminos).

Add almond milk mixture slowly and increase the temperature to medium.

As it begins to heat and boil, it will thicken.

Continue whisking until the thickness desired is achieved.

If you like it thicker, add more flour to a small amount of vegetable broth, blend, and add.

Taste and adjust seasoning for your specific taste.

You can pre-make brown rice in a rice maker or the stove before, so it is ready to go.

If using noodles, prepare noodles according to the packaged directions.

Drain, and rinse.

Spoon meatball/sauce mixture over the top.

Garnish with chopped parsley