Type what you have

Ingredients

• ✓ garlic and onion seasoning
• milk
• all-purpose flour
• ranch dressing
• panko bread crumb
• ranch dressing mix
• portobello mushroom
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Set up a breading station with 4 shallow dishes. Add milk to the first dish. Mix flour and seasoning blend together in the second dish. Add ranch dressing to the third dish. Mix panko bread crumbs and dry ranch dressing in the fourth dish.
3. 3 Dip each mushroom first into milk, then flour, shaking off excess flour. Dip in ranch dressing, followed by panko bread crumbs. Set mushrooms in a shallow air fryer pan or the air fryer basket and spray with nonstick cooking spray.
4. 4 Air-fry until mushrooms are golden, about 7 minutes.

By thedailygourmet

Ingredients

• ✓ garlic and onion seasoning
• white pepper
• turmeric
• sage
• flat-leaf parsley
• nutritional yeast
• chickpea flour
• red lentil flour
• chickpea
• spinach
• water
• pea
• corn
• red bell pepper
• carrot
• onion
• vegetable broth

Instructions

1. 1 Heat vegetable broth in a skillet over medium heat; add diced onion, carrots, and bell pepper until softened, about 5 minutes. Stir occasionally. Add corn and peas. Cook until the corn and peas are warmed through, 3 to 5 minutes. Add water if needed to keep it from burning. Set aside to cool.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
3. 3 Squeeze cooked spinach to drain. Pulse chickpeas and drained spinach together in the bowl of a food processor 3 times. Add red lentil flour, chickpea flour, yeast, parsley, seasoning, sage, turmeric, and white pepper. Pulse another 3 times. Add the cooked vegetable mixture to the food processor. Pulse 5 more times. The final result should leave the chickpeas coarse and the vegetables and herbs chunky with visible pieces of bell pepper, corn kernels, and peas.
4. 4 Mix dough by hand to ensure all the seasoning, flours, and vegetables are fully incorporated. The dough should be sticky, not dry. Add a bit of chickpea liquid if necessary. Let rest for 10 minutes.
5. 5 Scoop out dough to make 30 balls, arranging them on the prepared baking sheet with about an inch separation.
6. 6 Bake in the preheated oven until browned, 25 to 30 minutes. Serve immediately.

By Buckwheat Queen