Delicious Vegan Mushroom Meatballs That Will Wow You

Why Make This Recipe

Delicious Vegan Mushroom Meatballs are not just a healthy option; they are packed with flavor and texture that can impress anyone! Whether you are a long-time vegan or just looking for a meat-free meal, these meatballs are a fantastic choice. They are hearty, satisfying, and full of umami goodness from the mushrooms and herbs. Plus, they are easy to make and can be served in various ways.

How to Make Delicious Vegan Mushroom Meatballs

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)

Directions:

1. Sauté the Vegetables: In a pan, heat a little oil and sauté the finely chopped mushrooms, diced onion, and minced garlic until they are soft. This usually takes about 5-7 minutes. Set aside to cool slightly.

2. Prepare the Flax Egg: In a small bowl, mix the ground flaxseed with water. Let it sit for about 5 minutes to thicken.

3. Combine Ingredients: In a large bowl, mix the sautéed mushroom mixture, toasted oats, chopped walnuts, flax egg, vegan Worcestershire sauce, nutritional yeast, chopped parsley, oregano, thyme, red pepper flakes, salt, and pepper. Mix well until everything is combined.

4. Form the Meatballs: With your hands, form the mixture into small balls, about 1-2 inches in diameter.

5. Cook the Meatballs: You can either bake or fry the meatballs. For baking, preheat your oven to 375°F (190°C), place the meatballs on a baking sheet, and bake for about 25 minutes, flipping halfway through. If frying, heat some oil in a pan and cook the meatballs until golden brown on all sides.

How to Serve Delicious Vegan Mushroom Meatballs

Serve these meatballs with spaghetti and marinara sauce for a classic dish, or enjoy them on a sub roll for a hearty meatball sandwich. They are also great as an appetizer or served with a dipping sauce.

How to Store Delicious Vegan Mushroom Meatballs

Store any leftover meatballs in an airtight container in the fridge for up to 5 days. If you want to keep them longer, freeze them in a freezer-safe container for up to 3 months. Reheat in the oven or microwave when you’re ready to enjoy them again.

Tips to Make Delicious Vegan Mushroom Meatballs

• Make sure to sauté the mushrooms well to reduce excess moisture.
• Adjust the seasonings to your taste, especially the red pepper flakes if you prefer it milder.
• You can swap walnuts with other nuts or seeds if you have allergies or preferences.

Variation

For a different twist, try adding spinach or kale to the mixture for extra nutrients. You can also experiment with different herbs like basil or rosemary for varied flavors.

FAQs

1. Can I use regular oats instead of gluten-free oats?
Yes, if you do not require a gluten-free option, regular oats work perfectly fine in this recipe.

2. How can I make these meatballs gluten-free?
Ensure you are using gluten-free oats and check that your Worcestershire sauce is gluten-free.

3. Can I bake these meatballs instead of frying?
Absolutely! Baking them is a healthier option and still yields delicious results.

Vegan Mushroom Meatballs

These hearty and flavorful vegan mushroom meatballs are a fantastic meat-free option, packed with umami goodness from mushrooms, walnuts, and herbs.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Vegan

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Meatballs

• 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)

Method

 

Preparation

1. In a pan, heat a little oil and sauté the finely chopped mushrooms, diced onion, and minced garlic until they are soft, about 5-7 minutes. Set aside to cool slightly.
2. In a small bowl, mix the ground flaxseed with water. Let it sit for about 5 minutes to thicken.

Combining Ingredients

1. In a large bowl, mix the sautéed mushroom mixture, toasted oats, chopped walnuts, flax egg, vegan Worcestershire sauce, nutritional yeast, chopped parsley, oregano, thyme, red pepper flakes, salt, and pepper. Mix well until everything is combined.

Forming and Cooking Meatballs

1. With your hands, form the mixture into small balls, about 1-2 inches in diameter.
2. You can either bake or fry the meatballs. For baking, preheat your oven to 375°F (190°C), place the meatballs on a baking sheet, and bake for about 25 minutes, flipping halfway through. If frying, heat some oil in a pan and cook the meatballs until golden brown on all sides.

Serving

1. Serve these meatballs with spaghetti and marinara sauce, on a sub roll for a meatball sandwich, or as an appetizer with a dipping sauce.

Notes

Store any leftover meatballs in an airtight container in the fridge for up to 5 days. If you want to keep them longer, freeze them in a freezer-safe container for up to 3 months. Reheat in the oven or microwave when you're ready to enjoy them again. Make sure to sauté the mushrooms well to reduce excess moisture. Adjust seasonings to taste, especially red pepper flakes.