Vegan Mushroom Meatballs Recipe

Introduction

These vegan mushroom meatballs are a delicious and hearty plant-based alternative to traditional meatballs. Packed with flavorful mushrooms, chickpeas, and savory seasonings, they offer a satisfying texture perfect for pasta, sandwiches, or as a snack.

Ingredients

• 1 tablespoon ground flaxseed
• 3 tablespoons water
• 4 ounces baby bella mushrooms (roughly chopped)
• 1/2 cup diced yellow onion (from 1/2 medium onion)
• 1 tablespoon olive oil (divided)
• 1/4 teaspoon salt
• 1 tablespoon soy sauce
• 1 tablespoon Italian seasoning
• 1 can (15 ounces) chickpeas (drained)
• 1 cup plain breadcrumbs
• 1 tablespoon nutritional yeast
• 1 teaspoon Worcestershire sauce (see note #1)
• Cooking spray (optional)

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
2. Step 2: To make a flax egg, mix together 1 tablespoon ground flaxseed and 3 tablespoons water in a small bowl. Let rest for 5 minutes.
3. Step 3: Roughly chop the mushrooms and dice the onion. In a medium pan, heat 1 tablespoon olive oil over medium-high heat. Once hot, add the mushrooms and onion and sprinkle with 1/4 teaspoon salt. Sauté for 5 minutes, or until mushrooms are softened. Drain excess liquid. Add the soy sauce and Italian seasoning and cook for a minute more.
4. Step 4: Combine chickpeas, flax egg, breadcrumbs, nutritional yeast, Worcestershire sauce, and sautéed onion and mushrooms in a food processor with a standard blade attachment. Pulse until mostly broken down. Some small bits of chickpea or mushroom should still exist.
5. Step 5: Use clean hands to roll the meatball mixture into 12 roughly ping pong sized balls. Flatten each ball into a patty and then roll it up for best results. Line up the meatballs on the sheet pan. Spray lightly with cooking spray for an extra crispy and browned finish (optional).
6. Step 6: Bake for 30 minutes in the 350-degree oven, flipping meatballs over halfway through. They are done when lightly browned on the outside and no longer mushy on the inside.

Tips & Variations

• For a gluten-free version, substitute plain breadcrumbs with gluten-free breadcrumbs or ground oats.
• Use vegan Worcestershire sauce to keep this recipe fully plant-based.
• Feel free to add fresh herbs like parsley or basil for extra freshness.
• Serve the meatballs with marinara sauce and spaghetti for a classic Italian meal.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at 350°F for about 10 minutes or until heated through. You can also freeze the cooked meatballs for up to 3 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs without a food processor?

Yes, you can mash the chickpeas and vegetables by hand using a fork or potato masher, but the texture may be chunkier and mixing will require a bit more effort.

Is the flax egg necessary?

The flax egg acts as a binder to hold the mixture together. You can substitute it with other vegan binders like chia egg or aquafaba if preferred.

Vegan Mushroom Meatballs Recipe

Print Recipe

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4.6 from 124 reviews

These Vegan Mushroom Meatballs are a delicious and healthy plant-based alternative to traditional meatballs. Made with baby bella mushrooms, chickpeas, and flavorful seasonings, they deliver a satisfying texture and taste. Perfectly baked to golden brown perfection, these meatballs are great for pasta dishes, sandwiches, or appetizers.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 meatballs 1x
• Category: Main Course
• Method: Baking
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Flax Egg

• 1 tablespoon ground flaxseed
• 3 tablespoons water

Main Ingredients

• 4 ounces baby bella mushrooms, roughly chopped
• 1/2 cup diced yellow onion (from 1/2 medium onion)
• 1 tablespoon olive oil, divided
• 1/4 teaspoon salt
• 1 tablespoon soy sauce
• 1 tablespoon Italian seasoning
• 1 can (15 ounces) chickpeas, drained
• 1 cup plain breadcrumbs
• 1 tablespoon nutritional yeast
• 1 teaspoon Worcestershire sauce
• Cooking spray (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper to prepare for baking the meatballs.
2. Make Flax Egg: In a small bowl, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir well and let it rest for 5 minutes to thicken, creating a flax egg that will help bind the mixture.
3. Sauté Vegetables: Roughly chop the mushrooms and dice the yellow onion. Heat 1 tablespoon of olive oil in a medium pan over medium-high heat. Add the mushrooms and onion, sprinkle with 1/4 teaspoon salt, and sauté for about 5 minutes until the mushrooms soften and release their moisture. Drain any excess liquid and add soy sauce and Italian seasoning. Cook for an additional minute to incorporate flavors.
4. Combine Ingredients: In a food processor fitted with a standard blade, combine the sautéed mushroom and onion mixture, chickpeas, flax egg, breadcrumbs, nutritional yeast, and Worcestershire sauce. Pulse the mixture until mostly broken down but still slightly chunky to maintain texture.
5. Form Meatballs: Using clean hands, shape the mixture into 12 roughly ping pong-sized balls. For ease, flatten each ball into a patty before rolling it back into a ball. Place the meatballs evenly spaced on the prepared sheet pan. Optionally, spray lightly with cooking spray for a crispier finish.
6. Bake Meatballs: Bake the meatballs in the preheated oven for 30 minutes, flipping them halfway through the cooking time. The meatballs are done when they are lightly browned on the outside and no longer mushy on the inside.

Notes

• Worcestershire sauce may contain anchovies, so use a vegan version if you want the recipe to be fully vegan.
• Cooking spray is optional but recommended for a crispier texture without extra oil.
• These meatballs can be served with pasta, in sandwiches, or as a tasty appetizer with your favorite dipping sauce.
• Leftovers store well in the fridge for up to 4 days or freeze for longer storage.

Keywords: vegan meatballs, mushroom meatballs, plant-based meatballs, chickpea meatballs, baked vegan meatballs