These vegan mushroom meatballs are pasta-ready. Eat these vegan meatballs with spaghetti, mashed potatoes, or enjoy them as is.
I love mushrooms, but my toddler does not. I’m not surprised at this as many kids reject the squishy mushroom texture. However, he absolutely loved these vegan meatballs! they taste a lot like veggie patties, which are a huge hit in our family. I added some smoked salt in this recipe, which was delicious. But you can add smoked paprika instead to give a slightly smoky flavour.
The mushroom balls use flax eggs instead of chicken eggs. I used to avoid recipes using flax eggs as I found it incredibly difficult to grind flax seeds. To grind flax seeds in large amounts, I use the high setting on my Vitamix. I will do two cups at a time and store them in the freezer. This is the best option so that the flax seeds do not oxidize and therefore you can get all the nutrition out of them. But it’s also great because they don’t actually freeze. So you can use them straight away without waiting for them to defrost. It works exactly the same as fresh.
I’ve also tried my hand at making my first vegan gravy. I’ve actually never made any type of gravy before. And, to be honest, I’m not sure I’ve eaten it before either? The gravy wasn’t a thing in my culture. And I’ve always been a bit grossed out by it. This gravy did add a wonderful saltiness to the mushrooms balls though. We love to have this vegan meatball recipe with mashed potatoes. But you can serve them with whatever you like. They would also work really nicely in a linguine pasta recipe.
Ingredients
- MUSHROOM BALLS:
- 1 red onion
- 1½ cups diced white mushrooms or mushrooms of choice
- 1 cup rolled oats
- 1 cup bread crumbs (gluten-free if necessary)
- ½ cup fresh parsley
- 1 clove garlic
- 2 flax eggs (2 TBSP ground flax seeds mixed with 6 TBSP water)
- 1 tsp dried oregano
- 1 tsp dried thyme
- ¼ tsp salt
- pinch pepper
- 1 tsp smoked salt/smoked paprika
- VEGAN GRAVY
- ⅛ cup vegan butter
- ⅛ cup wholemeal spelt flour
- 1 cup vegetable broth
- ½ TBSP tamari
- ½ cup soy milk
- 1 tsp Dijon mustard
- ½ tsp apple cider vinegar
- salt and pepper to taste
Instructions
- For the mushroom balls, dice onion and mushrooms and cook in a pan until all the water has evaporated. Place mushroom and onion mixture in a food processor along with all the other mushroom ball ingredients. Blitz until the mixture sticks together. Roll into balls of desired size and place in the oven to cook for 15-20 minutes at 200 C. You will know when they are ready when they look dry and slightly cracked on the tops.
- For the gravy: mix all the gravy ingredients in a saucepan and whisk together with a whisk. Heat over low heat on the stove until the mixture starts to thicken and look shiny.
- Serve gravy on top of mushroom balls with mashed potatoes or pasta
For a delicious dessert recipe to serve after dinner, try making my no-bake vegan chocolate and rose tart. It features a base of almonds, pitted dates, sunflower seeds, and cacao powder. This is topped with a delicious cashew-based filling that features pitted cherries and chocolate topping. Top this tasty treat with rose petals and enjoy.
This recipe was republished with permission from Hazel and Cacao.
