Completely meat free, these mushroom meatballs have a lovely texture and are packed full of flavour. Perfect with pasta for a delicious vegan or vegetarian dinner.
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As a family we often eat vegan meatballs. Until recently my go-to vegan meatballs were these soy-based ones, from my veggie kid food blog Sneaky Veg.
But then I adapted it to use mushrooms and my mind was blown.
These are just so good.
The mushrooms provide a depth of flavour that the soy-based ones don't quite manage.
Plus I love to get an extra portion of veg in wherever possible.
Easy to make
One of the best things about these mushroom meatballs is just how easy they are to make.
There are a few simple stages involved.
- Prepare your ingredients.
- Fry onions, garlic and mushrooms.
- Add flavourings and pulse in a food processor*.
- Mix chickpea (gram) flour with some cold water and add to the mushroom mixture along with some breadcrumbs.
- Shape into balls and bake.
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
Serving suggestions
We like to eat these mushroom meatballs with spaghetti, with pasta, or our favourite of all is in sub rolls with cashew sauce.
If you would like to make a tomato sauce to serve with them this recipe or this one using fresh tomatoes would both be good options.
They are also delicious with mashed potato and the vegan creamy Swedish sauce from this recipe by The Veg Space.
Prepare in advance
You can prepare these mushroom meatballs up to 24 hours in advance and leave them in the fridge.
In fact a couple of hours in the fridge before cooking will help them to hold their shape so if you have time it's a good idea to prepare them early.
If you don't have time to prepare them in advance don't worry - they still work well when cooked straight away.
Ingredients
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
You will need the following ingredients to make this recipe:
- Olive oil
- Onion
- Garlic
- Mushrooms
- Soy sauce
- Nutritional yeast
- Tomato puree
- Ground cumin
- Chopped parsley
- Chickpea flour (gram flour)
- Cold water
- Breadcrumbs
- Salt and pepper, to taste
Equipment
To make these vegan meatballs you will need:
More vegan mushroom recipes
If you like these then you might also like these soy-based vegan meatballs.
How to make mushroom meatballs
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Mushroom meatballs
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic peeled and chopped
- 200 g mushrooms finely chopped
- 1 tablespoon soy sauce
- 2 tablespoons nutritional yeast
- 1 tablespoon tomato puree
- 1 teaspoon ground cumin
- 1 tablespoon chopped parsley
- 2 tablespoons chickpea flour gram flour
- 2 tablespoons cold water
- 100 g breadcrumbs
- salt and pepper to taste
Instructions
- Preheat the oven to 180°C (fan)/200°C/400°F/gas mark 6. Line a baking tray with baking paper.
- Heat 1 tablespoon olive oil in a frying pan.
- Add the chopped onion, stir with a wooden spoon and fry for 10-15 minutes over a medium heat until soft. Stir often.
- Add the chopped garlic and fry for two more minutes.
- Next add the chopped mushrooms, stir well and fry for a further 10 minutes until the mushrooms are cooked.
- Add 1 tablespoon soy sauce, 2 tablespoons nutritional yeast, 1 tablespoon tomato puree, 1 teaspoon ground cumin and 1 tablespoon chopped parsley. Stir well and cook for a further minute.
- Transfer the mushroom mixture to a food processor.*
- Pulse until the mixture has broken down.
- Mix together 2 tablespoons chickpea flour with 2 tablespoons cold water until smooth.
- Add 100g breadcrumbs, a little salt and pepper to taste and your chickpea mixture to the mushroom mix.
- Use your hands to roll into 12 small balls and place them on the prepared baking tray.
- Bake in your preheated oven for 20 minutes, turning halfway, or until turning crispy and brown on the outside.
- Serve with pasta or rice and tomato sauce.
Notes
- If you don’t have a food processor you can blend with a hand held stick blender instead.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
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Rebecca
I feel like the nutrition info is for the whole recipe, not one serving. Sounds delicious though! Thank you
Cook Veggielicious
Thanks for pointing that out! I've updated it now.
Caroline
I happened to have the ingredients, to took it as a sign that these needed to be made! We had them with spaghetti and a side salad. My husband said "is this one of your made up dishes that we'll never have again?". I assured him I'd followed a recipe and could be repeated if he liked, to which he replied "good, they're very tasty". So there we have it, high praise from my picky husband!
Cook Veggielicious
I'm so glad to hear you both enjoyed them so much Caroline - thanks for your lovely comment!
Megan
Cooking right now, it's smelling so good! The ingredient list says 1 tablespoon soy sauce and the recipe directions say 1 tsp, I'm gonna start with 1 tsp and see how it tastes. Can you clarify which is the correct measurement ?
Cook Veggielicious
Hi Megan - apologies -it should be a tablespoon. How did you get on?