🍄 Vegan Mushroom Meatballs
Serves: About 16 meatballs
Prep time: 20 min | Cook time: 25 min
Ingredients
12 oz (340g) cremini or white mushrooms, finely chopped
1 cup cooked lentils (brown or green)
½ cup breadcrumbs (use gluten-free if needed)
¼ cup ground flaxseed + ¾ cup water (flax egg)
1 small onion, finely chopped
3 cloves garlic, minced
2 tbsp soy sauce or tamari
2 tbsp nutritional yeast
1 tsp dried oregano
1 tsp smoked paprika
½ tsp black pepper
½ tsp salt
2 tbsp olive oil (for cooking)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Make flax egg: In a small bowl, mix ground flaxseed with water. Let sit for 5–10 minutes until gelled.
Cook mushrooms and onion: In a skillet over medium heat, heat 1 tbsp olive oil. Add onions and cook 3–4 minutes until translucent. Add garlic and mushrooms, cooking until moisture evaporates and mushrooms brown, about 8 minutes. Let cool slightly.
Combine: In a large bowl, mash lentils slightly. Add mushroom mixture, flax egg, breadcrumbs, soy sauce, nutritional yeast, and spices. Mix well until it holds together when pressed. Add more breadcrumbs if mixture is too wet.
Form balls: Using your hands or a small cookie scoop, form mixture into 1.5-inch balls and place on baking sheet.
Bake: Brush or spray meatballs lightly with olive oil. Bake for 20–25 minutes, turning halfway through, until firm and golden.
Serve: Toss with marinara sauce and pasta, stuff into a sub, or enjoy as an appetizer with dipping sauce.
