Why You’ll Love This Recipe
- Plant-Based: These meatballs are entirely vegan, making them a great option for plant-based eaters.
- Flavorful: The mushrooms and seasonings create a deep, savory flavor that mimics traditional meatballs.
- Easy to Make: With simple ingredients and minimal prep, this recipe is a breeze.
- Customizable: You can adjust the spices or add your favorite sauce to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups mushrooms, finely chopped
- 1 cup cooked quinoa
- 1/2 cup breadcrumbs
- 1/4 cup nutritional yeast
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for cooking
Directions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.
- Add the finely chopped mushrooms to the skillet and cook until they soften and release their moisture.
- In a mixing bowl, combine the mushroom mixture with cooked quinoa, breadcrumbs, nutritional yeast, soy sauce, oregano, and season with salt and pepper.
- Mix everything together until well combined, then shape the mixture into meatballs.
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, turning them halfway through, until golden brown.
- Serve with your favorite sauce and enjoy!
Servings and Timing
- Servings: 4 servings
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Variations
- Gluten-Free: Use gluten-free breadcrumbs and soy sauce to make this dish gluten-free.
- Add Herbs: Experiment with other herbs like basil or thyme for a unique flavor.
- Spicy Version: Add some chili flakes to the mixture for a spicy kick.
Storage and Reheating
- Storage: Store leftover meatballs in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes until warm.
FAQs
Can I use other grains instead of quinoa?
Yes, you can substitute quinoa with brown rice or couscous for a different texture.
Are these meatballs freezer-friendly?
Yes, these meatballs freeze well! After baking, let them cool completely, then store in an airtight container or freezer bag for up to 3 months.
Can I make these meatballs without soy sauce?
If you’re avoiding soy, you can substitute the soy sauce with coconut aminos or a salt-based alternative.
Can I add veggies to the meatball mixture?
Absolutely! You can add finely chopped carrots, spinach, or zucchini for extra nutrition and flavor.
What sauce goes well with these meatballs?
These meatballs pair well with marinara sauce, vegan pesto, or a tahini sauce for a creamy twist.
Conclusion
These Vegan Mushroom Meatballs are a fantastic, hearty dish that’s easy to prepare and full of flavor. Whether you serve them on their own, with pasta, or in a sub sandwich, they’re sure to be a hit with anyone who tries them! Perfect for a weeknight dinner or as a crowd-pleasing appetizer. Enjoy!
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Vegan Mushroom Meatballs Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegan
Description
These Vegan Mushroom Meatballs are a hearty, plant-based alternative to traditional meatballs. Made with finely chopped mushrooms, quinoa, and a touch of nutritional yeast, they offer a savory flavor that will satisfy any craving. Easy to make and perfect for any occasion, they’re a great vegan option!
Ingredients
- 2 cups mushrooms, finely chopped
- 1 cup cooked quinoa
- ½ cup breadcrumbs
- ¼ cup nutritional yeast
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for cooking
Instructions
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
2. Sauté the Garlic and Mushrooms:
- Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.
- Add the finely chopped mushrooms and cook until they soften and release their moisture.
3. Prepare the Mixture:
- In a mixing bowl, combine the cooked mushrooms with cooked quinoa, breadcrumbs, nutritional yeast, soy sauce, oregano, and season with salt and pepper.
- Mix everything together until well combined.
4. Shape the Meatballs:
- Shape the mixture into small meatballs, about 1 to 1½ inches in diameter.
5. Bake the Meatballs:
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, turning them halfway through, until golden brown.
6. Serve:
- Serve with your favorite sauce and enjoy!
Notes
- Gluten-Free: Use gluten-free breadcrumbs and soy sauce to make this dish gluten-free.
- Add Herbs: Experiment with other herbs like basil or thyme for a unique flavor.
- Spicy Version: Add chili flakes to the mixture for a spicy kick.
- Prep Time: 10 minute
- Cook Time: 25 minutes
- Category: Gluten-Free: Use gluten-free breadcrumbs and soy sauce to make this dish gluten-free. Add Herbs: Experiment with other herbs like basil or thyme for a unique flavor. Spicy Version: Add chili flakes to the mixture for a spicy kick.
- Method: Baking, Sautéing
- Cuisine: Vegan, Plant-Based
