Start by cooking your lentils. (Or you may use already cooked, canned lentils.  You’ll need 2 1/2 cups cooked lentils.)  Add your lentils and enough water to cover by a few inches to a sauce pan and bring to a rapid simmer.  Reduce the heat, partially cover the pan, and gently simmer until the lentils are soft and the water is absorbed, about 20-30 minutes.  Add more water during the cooking time if necessary.

Put the black beans in a medium bowl and partially mash them.  Leave a few beans in tact for texture.  Put the oats in a food processor and pulse a few times.  Add the cooked lentils and pulse a few more times. Add the Silk Almondmilk, salt, ginger, garlic powder, and black pepper and pulse again. Do not over mix.  Your mixture will look creamy oatmeal.

Add the lentil mixture to the black beans and stir well.  Form the mixture into tablespoon size balls.  Refrigerate the balls for 30 minutes or freeze them for 15 minutes to help them firm up.

Make the sauce.  Mix all sauce ingredients together in a bowl and set aside.  Preheat the oven to 350 degrees.

Heat a thin layer of the oil (about 2-4 tablespoons) in a large skillet pan.  Place the flour in a shallow bowl and dredge each ball in the flour and then place in the heated pan.  Brown all sides of the ball, being careful as you move the no-meat balls from side to side.

Place the no-meat balls into a rectangular baking dish.  Top with the sauce and bake in the oven until hot and bubbly, about 20-30 minutes.  Enjoy!