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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.