2 cups onion, diced 2 carrots, diced 1/2 bell pepper, diced 5 large cloves garlic, minced 2 tablespoons VegiZest 2 teaspoons Italian Seasoning 3 tablespoons Balsamic Vinegar 1 cup TVP granules 1-1/4 cup water 4 tablespoons no-salt added tomato paste 2 cups cooked lentils, drained 1-1/2 tablespoon ground flax seed 1-1/2 tablespoon raw sesame tahini 1-1/2 tablespoon nutritional yeast 1 tablespoon no-salt mustard 1/2 cup walnuts, finely chopped 1/4 cup oatmeal, ground 2 tablespoons whole wheat pastry flour 2 tablespoons parsley, minced
Sauté onion, carrots, bell pepper and garlic in a large pan until softened, adding water, if necessary, to prevent sticking, about 5-6 minutes.
Add VegiZest, Italian seasonings, balsamic vinegar, TVP granules, water, tomato paste, and stir well. Simmer, covered, for about 5-7 minutes. Uncover and cook an additional 5 minutes until thick.
Transfer to a mixing bowl and let cool a few minutes. Add lentils and remaining ingredients and mix well by hand. Cover and refrigerate at least 30 minutes, or until ready to bake.
Preheat oven to 350 degrees. Lightly spray a baking pan with oil. Take about a rounded 1/3 cup of the mixture, form into balls, and place on baking sheet. Using a moistened flat bottomed glass or jar, flatten balls into a burger shape. Bake for 12 minutes, turn over and bake an additional 12 minutes until lightly browned.