Description
These vegan mushroom meatballs are a savory and satisfying plant-based alternative, perfect for pasta, sandwiches, or as a standalone appetizer.
Ingredients
Scale
- 2 cups mushrooms, finely chopped
- 1 cup cooked quinoa or brown rice
- 1/2 cup breadcrumbs (gluten-free optional)
- 1/4 cup nutritional yeast
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil (for sautéing)
Instructions
- Prepare the Mushroom Mixture:
- Heat olive oil in a skillet over medium heat. Add diced onion and garlic, cooking until fragrant.
- Add mushrooms, soy sauce, smoked paprika, and Italian seasoning. Sauté until the mushrooms release their liquid and it evaporates (about 6-8 minutes).
- Combine Ingredients:
- Transfer the mushroom mixture to a large bowl. Add cooked quinoa or rice, breadcrumbs, nutritional yeast, salt, and pepper. Mix until well combined.
- Shape the Meatballs:
- Preheat oven to 375°F (190°C).
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Bake:
- Bake the meatballs for 20-25 minutes, flipping halfway through for even browning.
- Serve:
- Enjoy with marinara sauce over pasta, in wraps, or as a party appetizer with dipping sauce.
Notes
- Substitute quinoa with cooked lentils for a heartier option.
- To make the recipe gluten-free, use gluten-free breadcrumbs.
- These meatballs freeze well—store in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 180 kcal
- Sodium: 320mg
- Fat: 8g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g