Vegan Mushroom Meatballs

Here’s a hearty and delicious recipe for Vegan Mushroom Meatballs — meaty, savory, and packed with umami, these plant-based meatballs are perfect with pasta, in subs, or on their own with marinara.

🍄 Vegan Mushroom Meatballs

🧾 Ingredients:

🔸 For the Meatballs:

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 8 oz (225g) cremini or button mushrooms, finely chopped

• 1 tbsp soy sauce (or tamari for gluten-free)

• 1 tsp dried oregano or Italian seasoning

• 1/2 tsp smoked paprika (optional for depth)

• 1/2 tsp black pepper

• 1/4 tsp salt (adjust to taste)

• 1 cup cooked lentils (or black beans, mashed slightly)

• 3/4 cup breadcrumbs (use gluten-free if needed)

• 2 tbsp ground flaxseed + 5 tbsp water (let sit 5 min to gel)

• 1/4 cup chopped parsley or basil (optional)

• 2 tbsp nutritional yeast or vegan Parmesan (optional for cheesy flavor)

🔪 Instructions:

1. Sauté the Base:

• Heat olive oil in a skillet over medium heat.

• Add onion and cook until soft (3–4 minutes).

• Add garlic and mushrooms. Sauté until mushrooms release their moisture and begin to brown (6–8 minutes).

• Stir in soy sauce, oregano, paprika, salt, and pepper. Cook 1 more minute.

• Remove from heat and let cool slightly.

2. Mix the Meatball Mixture:

• In a large bowl, combine the mushroom mixture, cooked lentils, breadcrumbs, flax “egg”, parsley, and nutritional yeast (if using).

• Mix well. The mixture should hold together when pressed.

• If too wet: add more breadcrumbs. If too dry: add a splash of water or broth.

3. Form the Balls:

• Preheat oven to 400°F (200°C).

• Roll into 1.5-inch balls (about the size of a golf ball).

• Place on a lined baking sheet.

4. Bake:

• Bake for 25–30 minutes, flipping halfway through, until golden and firm.

🔥 Air Fryer Option: 375°F (190°C) for 12–15 minutes, shaking halfway.

🍝 Serving Ideas:

• Toss with marinara and serve over spaghetti or zucchini noodles

• Add to a meatball sub with vegan cheese and sauce

• Serve with mashed potatoes and vegan gravy

• Plate as appetizers with a dipping sauce (like spicy tomato or tahini garlic)

📝 Tips & Variations:

• Make ahead: Can be frozen cooked or uncooked. Reheat from frozen at 375°F (190°C) for 15–20 minutes.

• Add nuts: Finely chopped walnuts or sunflower seeds add texture and flavor.

• No lentils? Sub mashed chickpeas or beans.

• Want gluten-free? Use GF breadcrumbs and tamari instead of soy sauce.