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Thinly slice 2-3 large yellow onions and caramelize them at a low heat with a little olive oil & a generous hunk of plant based butter, season with salt
In a separate pan with a good amount of olive oil sauté 12-16 oz of shiitake mushrooms with 2 cloves of garlic, one shallot and around 2 teaspoons of each dried herb season with salt and let cool
Place your mushrooms in a food processor with, 2 tablespoons of ground flax seed, 2 cups of precooked and cooled lentils, ¼ panko, a handful of fresh basil & parsley, salt, black pepper, vegan parm, and a little more olive oil, blend until smooth and shape into balls
Get a pan nice and hot with a little oil toss your plant balls in there and let them get a sear for a minute or two before putting them in a 425 degree oven for 12-15 minutes
After your onions caramelize (35-40 minutes or so) add in one clove of minced garlic and sauté until fragrant, then smash and add a little more than half of one of those big cans of San marzanos season with salt and let the tomatoes cook for a few minutes at a medium temp
Cook your pasta add a few ladles of the pasta water to your sauce, toss in your noodles then veggie balls, toss once more finish with fresh parsley, a little more of that parm & enjoy!