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Vegan Mushroom Meatballs Recipe

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★★★★

3.9 from 78 reviews

These delicious vegan mushroom meatballs are hearty, flavorful, and perfect for a plant-based meal. Made with finely chopped sautéed mushrooms, walnuts, gluten-free oats, and savory herbs, these meatballs have a satisfying texture and rich umami flavor. They can be baked, pan-fried, or air-fried to suit your preference, then served with marinara sauce for a comforting dish that will wow both vegans and non-vegans alike.

Ingredients

Scale

Main Ingredients

  • 2 cups mushrooms, finely chopped (sautéed)
  • 1 medium onion, diced (sautéed)
  • 2 cloves garlic, minced (sautéed)
  • 1 cup gluten-free oats, toasted
  • 1 cup walnuts, chopped
  • 1 tablespoon ground flaxseed (for flax egg)
  • 2.5 tablespoons water (for flax egg)
  • 2 tablespoons vegan Worcestershire sauce
  • 2 tablespoons nutritional yeast
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (to taste)
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon pepper (to taste)
  • 1 tablespoon oil (for sautéing, optional)

Instructions

  1. Prepare Flax Egg: Mix 1 tablespoon ground flaxseed with 2.5 tablespoons water in a small bowl. Stir well and let it sit for 10-15 minutes until it forms a gel-like consistency.
  2. Sauté Aromatics: Heat 1 tablespoon oil in a pan over medium heat. Add diced onion and minced garlic, and sauté for 3-5 minutes until softened and fragrant.
  3. Cook Mushrooms: Add finely chopped mushrooms to the pan with onions and garlic. Cook for 5-7 minutes until the mushrooms release their moisture and become tender. Remove from heat and let cool slightly.
  4. Combine Ingredients: In a large bowl, combine the sautéed mushroom mixture, toasted gluten-free oats, chopped walnuts, fresh parsley, nutritional yeast, vegan Worcestershire sauce, and the prepared flax egg.
  5. Season the Mixture: Add dried oregano, dried thyme, red pepper flakes, salt, and pepper to the bowl. Mix thoroughly to ensure all ingredients are evenly incorporated.
  6. Form Meatballs: Shape the mixture into 1 to 1.5-inch meatballs, making approximately 16-20 meatballs depending on size.
  7. Cook the Meatballs: Choose your preferred cooking method:
    • Baking: Preheat oven to 375°F (190°C). Place meatballs on a lined baking sheet and bake for 25-30 minutes until golden and firm.
    • Pan-Frying: Heat a small amount of oil in a skillet over medium heat. Cook meatballs for 8-10 minutes, turning frequently to brown all sides.
    • Air Frying: Preheat air fryer to 385°F (196°C). Arrange meatballs in the basket in a single layer and air fry for 10 minutes until cooked through and crispy.
  8. Serve: Warm the cooked meatballs in marinara sauce for 3-5 minutes before serving. Enjoy as a main course or over pasta, rice, or in a sandwich.

Notes

  • Make sure to toast the oats before mixing to enhance their flavor and texture.
  • The flax egg acts as a binder, but if you prefer, you can substitute with a commercial vegan egg replacer.
  • You can adjust red pepper flakes according to your spice preference or omit them entirely for a milder flavor.
  • Meatballs can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
  • Serve with your favorite marinara or tomato-based sauce for best results.

Keywords: vegan meatballs, mushroom meatballs, gluten-free vegan recipe, plant-based meatballs, vegan dinner, healthy vegan recipe

Find it online: https://foodiecara.com/vegan-mushroom-meatballs-recipe/