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Vegan Mushroom Meatballs
Preparation : 20 min
Cooking : 35 min
Total time : 55 min Rest : 0 min
Equipment
baking tray
6 people
225 g mushrooms
1 small onion
2 garlic cloves
80 g rolled oats
16 g chickpea flour
2 tbsp soy sauce
1 tbsp olive oil
2 tbsp of flaxseeds
1 tsp dried oregano
1 pinch smoked paprika
5 g fresh parsley
1 pinch salt
1 pinch pepper
5 tbsp water
Associated products
RECIPE STEPS
1
Mix the ground flaxseeds with 5 tablespoons of water in a small bowl. Let it sit for about 5 minutes to thicken.
- 2 tbsp of flaxseeds
- 5 tbsp water
2
In the food processor, add the mushrooms, garlic and onion. Pulse until finely chopped but not mushy.
- 225 g mushrooms
- 1 small onion
- 2 garlic cloves
3
Heat a tablespoon of olive oil in a large pan over medium heat. Add the chopped mushrooms, onion, and garlic. Sauté until the mixture releases its moisture and cooks down, about 5-7 minutes. Remove from heat and let it cool slightly.
- 225 g mushrooms
- 1 small onion
- 2 garlic cloves
- 1 tbsp olive oil
4
In the same food processor (no need to clean it), add the rolled oats. Pulse until they resemble coarse flour.
- 80 g rolled oats
5
Add the cooked mushroom mixture, gram flour, flax egg, soy sauce, nutritional yeast (if using), oregano, basil, smoked paprika, salt, and pepper to the food processor with the oats.
- 16 g chickpea flour
- 2 tbsp soy sauce
- 2 tbsp of flaxseeds
- 1 tsp dried oregano
- 1 pinch smoked paprika
- 1 pinch salt
- 1 pinch pepper
6
Pulse until the mixture comes together but still has some texture. You might need to scrape down the sides a few times.
7
Preheat your oven to 190°C and line a baking sheet with parchment paper.
8
Roll the mixture into balls and place on the baking tray.
9
Bake the meatballs in the preheated oven for 20-25 minutes, or until firm and lightly browned, flipping them halfway through for even baking.
10
Let the meatballs cool slightly before serving. They can be enjoyed on their own, with pasta, in a sub, or however you like. Garnish with fresh parsley
- 5 g fresh parsley
