Completely meat free, these mushroom meatballs have a lovely texture and are packed full of flavour. Perfect with pasta for a vegan or vegetarian dinner.
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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.
How difficult are these meatballs 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 your onions, garlic and mushrooms.
- Add the flavourings and pulse in a food processor*.
- Mix the chickpea flour with some cold water and add to the mushroom mixture along with some breadcrumbs.
- Shape into balls and bake.
For full instructions see the recipe card below.
What should you serve with mushroom meatballs?
We like to eat these mushroom meatballs with spaghetti, with pasta, or our favourite of all is in sub rolls with cashew sauce.
They are also delicious with mashed potato and the vegan creamy Swedish sauce from this recipe by The Veg Space.
Can you prepare these meatballs in advance?
Yes. 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.
Saying that, they work really well when cooked immediately too.
What ingredients do you need for this recipe?
NB: full recipe, ingredients list and quantities are at the end of this post.
You will need the following ingredients to make this recipe:
- Olive oil
- Soy sauce
- Nutritional yeast
- Tomato puree
- Ground cumin
- Chopped parsley
- Chickpea flour (gram flour)
- Cold water
- Salt and pepper, to taste
Do you need any special equipment?
More vegan mushroom recipes
If you like these then you might also like these soy-based vegan meatballs.
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How to make mushroom meatballs
If you have made this recipe and loved it please consider leaving a comment and rating below.
- 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
- Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with baking paper.
- Heat up 1 tbsp 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 tbsp soy sauce, 2 tbsp nutritional yeast, 1 tbsp tomato puree, 1 tsp ground cumin and 1 tbsp 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 tbsp chickpea flour with 2 tbsp 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.
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