For a mouth-watering dinner, try making these Vegan Mushroom Meatballs. They are spicy and full of flavor. Some key ingredients that provide fiber and protein are roasted walnuts, cremini mushrooms, and nutritional yeast. Absolutely delicious!
Vegan Mushroom Meatballs
2 tablespoon of ground chia seeds (2 chia eggs)
6 tablespoons of water
1 cup of walnuts, toasted and chopped
¾ cup of rolled oats
2 teaspoons of olive oil or as needed
½ large white onion, chopped
8 oz. cremini mushrooms, stems removed and sliced
2 cloves of garlic, minced
1 teaspoon of soy sauce
½ teaspoon of onion powder
1 teaspoon of Italian seasoning
1/2 teaspoon of red pepper flakes
sprinkle black pepper, to taste
2 tablespoons of fresh basil, chopped
Vegan Parmesan Cheese
-Preheat oven to 400F degrees.
-Roast chopped walnuts on a baking sheet with parchment paper then bake for 5 minutes. Set aside.
-Line a baking sheet with parchment paper, set aside.
-In small ramekin bowls, add the 1 tablespoon of chia seeds and 3 tablespoons of water for each egg. Let it sit for 5 minutes to gel.
-In a food processor, combine the toasted walnuts and oats. Pulse the mixture until it’s a course meal. Transfer the walnut and oat mixture to a large size bowl, set aside.
-Add 1 tablespoon of olive oil to the cast iron pan. Add the onions and then saute until soft and translucent about 5 minutes. Add the sliced mushrooms and garlic and mix until fragrant about 3 to 5 minutes. Season with Himalayan salt and pepper.
-Remove from heat and let cool slightly. Transfer the mushroom mixture to the food processor, then pulse until the consistency is chunky and almost a paste. The mixture should stick together and you see little chunks of mushrooms.
-Add the mushroom mixture to the walnut mixture, then add nutritional, yeast, balsamic vinegar, soy sauce, red pepper flakes, Italian seasoning, red pepper flakes, onion powder, fresh basil and pepper.
-Add the chia gel eggs into the mixing bowl then combine ingredients well using a silicone spatula.
-Divide the meatball mixture into 10 portions and roll into balls using a scooper. Place the vegan meatballs on a baking sheet with parchment paper. Brush the surface of the meatballs with olive oil.
-Slide the baking tray into the oven and bake for 25 minutes or until balls are firm on the outside and golden brown.
-In a cast iron pan, heat up the marinara sauce, then add the meatballs once they are done baking. Let the meatballs heat in the sauce.
-Serve this dish with vegan Parmesan cheese and chopped basil on top along with sliced warm garlic ciabatta baguette bread. Enjoy!