Print

Vegan Mushroom Meatballs Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://freshrecipehub.com/vegan-mushroom-meatballs-recipe/