Introduction: If you’re searching for a delicious, plant-based alternative to traditional meatballs, look no further than these vegan mushroom meatballs! Packed with earthy flavors and a satisfying texture, these meatballs offer a mouthwatering substitute for meat without sacrificing taste. Perfect for vegan and vegetarian diets, they’re made with wholesome ingredients and can be served in a variety of ways. Whether you’re having them with pasta, in a sub sandwich, or as an appetizer, these savory mushroom meatballs are sure to be a hit with everyone at the table.
Ingredients:
2 cups of cremini or button mushrooms, finely chopped
1 cup breadcrumbs (use gluten-free if needed)
1/2 cup cooked lentils (or chickpeas, mashed)
1/4 cup grated vegan parmesan cheese (optional)
2 cloves garlic, minced
1/4 cup finely chopped onion
2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg substitute)
1 tablespoon soy sauce or tamari (for a gluten-free version)
1 tablespoon olive oil (for sautéing)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Instructions:
Prepare the Mushroom Mixture: Heat olive oil in a large pan over medium heat. Add the chopped onions and garlic, sautéing until softened and aromatic (about 3-4 minutes). Add the chopped mushrooms and cook until they release their moisture and begin to brown (another 5-7 minutes).
Combine the Ingredients: In a large mixing bowl, combine the sautéed mushroom mixture, cooked lentils (or mashed chickpeas), breadcrumbs, vegan parmesan (if using), flax egg mixture, soy sauce, oregano, basil, salt, and pepper. Stir well to combine until the mixture forms a dough-like consistency.
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