⅓ c cheese (I recommend mozzarella. Vegans use a cheese alternative or omit)
½ c finely chopped mushrooms
1 tbsp. Italian seasoning
3 cloves garlic, minced
¼ onion, minced
2 tbsp. flax meal
6 tbsp. water
½ tsp liquid smoke
1 tbsp. soy sauce or liquid aminos
⅓ c breadcrumbs (GF: use GF bread crumbs or crushed gluten free crackers. I recommend crushing Glutino crackers. Corn meal based bread crumbs will work, but IMO don't produce the desired texture)
Instructions
Preheat oven to 350 degrees F. Spray a baking sheet with nonstick spray.
Combine all dry ingredients in a bowl. In a separate bowl, mix the flax, water, smoke, and soy sauce. Let set for a few minutes until the flax egg has gelled slightly. Then combine with dry ingredients (all ingredients should now be combined). Add a little more water or bread crumbs, if necessary, to obtain a sticky texture.
Press and roll into 16 balls. Set on baking sheet and bake for 30 minutes. Carefully roll (may stick a little!) after 10 - 15 minutes.
Notes
The mushrooms add more texture than taste, but if you aren't a fan of mushrooms replace 50/50 with breadcrumbs and nuts. These freeze wonderfully. Simply cook through as instruction and freeze in a freezer bag or storage container. Bake, microwave (may get a little soggy) or cook on the stove until warmed through.