Description
These vegan mushroom meatballs are juicy, savory, and packed with umami, perfect for plant-based meals that satisfy even meat-eaters.
Ingredients
Scale
- 10–12 oz (300–350 g) cremini or white mushrooms
- 1–2 tbsp oil
- 1 cup cooked quinoa (or cooked brown rice)
- 1/3 cup ground oats or breadcrumbs
- 2 tbsp chickpea flour
- 1 tbsp miso or soy sauce
- 1 tsp smoked paprika
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
Instructions
- Chop or pulse mushrooms finely.
- Sauté in a hot skillet with oil over medium-high heat until browned.
- Cool slightly, then pulse with quinoa, ground oats, chickpea flour, miso, smoked paprika, and flax egg.
- Form 1–1.5 inch balls.
- Sear meatballs briefly in a hot skillet 2–3 minutes per side.
- Bake on a parchment-lined sheet at 375°F (190°C) for 10–12 minutes.
Notes
Make a big batch and freeze extras for quick weeknight dinners. Chill the mixture before forming meatballs for better texture.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 3–4 meatballs
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg