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
1Mix 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
2In 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
3Heat 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
4In the same food processor (no need to clean it), add the rolled oats. Pulse until they resemble coarse flour.
- 80 g rolled oats
5Add 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
6Pulse until the mixture comes together but still has some texture. You might need to scrape down the sides a few times.
7Preheat your oven to 190°C and line a baking sheet with parchment paper.
8Roll the mixture into balls and place on the baking tray.
9Bake the meatballs in the preheated oven for 20-25 minutes, or until firm and lightly browned, flipping them halfway through for even baking.
10Let 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