Here’s a flavorful and satisfying recipe for Vegan Mushroom Meatballs — hearty, herby, and perfect with pasta, in subs, or as an appetizer with dipping sauce.
🍄 Vegan Mushroom Meatballs
🕒 Total Time: ~45 minutes
🍽️ Makes: 16–20 meatballs (serves 4)
📝 Ingredients:
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1 tbsp olive oil
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1 small onion, finely chopped
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2–3 garlic cloves, minced
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12 oz (about 4 cups) mushrooms, finely chopped (cremini or button work well)
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1 tbsp soy sauce or tamari
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1 tsp dried thyme or Italian seasoning
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1/2 tsp smoked paprika (optional)
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Salt & pepper, to taste
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1 cup cooked brown rice or quinoa
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3/4 cup breadcrumbs (use gluten-free if needed)
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2 tbsp ground flaxseed + 5 tbsp water (flax “egg”)
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2 tbsp nutritional yeast (optional, for umami)
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Fresh parsley, chopped (optional)
🔪 Instructions:
1. Make the Flax Egg:
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In a small bowl, mix ground flaxseed with water. Let sit for 5–10 minutes to gel.
2. Cook the Mushroom Base:
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Heat olive oil in a large skillet over medium heat.
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Sauté onion until soft (about 5 minutes), then add garlic and cook 1 minute more.
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Add mushrooms, soy sauce, thyme, smoked paprika, salt, and pepper.
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Cook until mushrooms release their moisture and it mostly evaporates (about 8–10 minutes).
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Remove from heat and let cool slightly.
3. Blend and Form Balls:
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In a food processor, combine the mushroom mixture, cooked rice, flax egg, breadcrumbs, and nutritional yeast.
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Pulse until combined but not a paste — you want a bit of texture.
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Taste and adjust seasoning.
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Form into 1.5-inch balls using your hands or a scoop.
4. Bake or Pan-Fry:
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To bake: Preheat oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet.
Bake for 25–30 minutes, flipping halfway, until browned and firm. -
To pan-fry: Heat a bit of oil in a skillet and cook meatballs for about 8–10 minutes, turning to brown all sides.
🧄 Serving Suggestions:
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Serve over spaghetti with marinara
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Make a vegan meatball sub with melted vegan cheese and sauce
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Pair with mashed potatoes and mushroom gravy
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Serve with toothpicks and dipping sauce as appetizers
🧊 Storage:
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Fridge: Keeps 4–5 days in an airtight container
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Freezer: Freeze uncooked or cooked meatballs for up to 2 months. Reheat from frozen at 375°F (190°C) for 15–20 minutes.