Description
Discover how to make delicious vegan meatballs with this easy recipe! Learn the secrets to flavorful plant-based meatballs that everyone will love.
Ingredients
- – 2 tablespoons (30 ml) ground flax meal + 5 tablespoons (75 ml) water
- – 2 tablespoons (30 ml) vegetable oil, or preferred oil (+ more for baking)
- – 1 small onion, diced
- – 4 cloves garlic, minced or crushed
- – 12 ounces (340 g) mushrooms, chopped (about 4.5 cups)
- – 2-3 teaspoons (13 ml) Italian seasoning
- – 3/4 teaspoon (4 ml) fennel seed, crushed (optional but recommended)
- – 1/2 teaspoon (3 ml) crushed red pepper flakes
- – 2 tablespoons (30 ml) soy sauce (substitute for tamari, low sodium)
- – 1 – 15 ounce (227 g) can chickpeas, drained well but NOT rinsed
- – 1 cup (240 ml) rolled oats
- – 1/2 cup (120 ml) breadcrumbs, Italian-style
- – 2 tablespoons (30 ml) vegan Worcestershire Sauce (a vegan variety)
- – 2 tablespoons (30 ml) tomato paste
- – Salt and pepper, to taste
Instructions
- Mix the ground flaxseed with water in a small bowl and let it sit for about 10 minutes until it thickens slightly.
- Warm the oil in a large skillet over medium heat. Sauté the diced onion until it becomes soft and lightly brown, which should take around 3-5 minutes.
- Stir in the minced garlic and cook for an additional minute. Then, add the Italian seasoning, crushed fennel seeds, and red pepper flakes, cooking for 30-60 seconds until their aroma is released.
- Incorporate the chopped mushrooms and cook until they soften and turn lightly brown, about 5-7 minutes, ensuring the pan becomes dry. Pour in the soy sauce and cook for another minute, then remove from heat.
- Place the drained chickpeas in a food processor and pulse a few times to roughly chop them.
- Add the cooked mushroom mixture, oats, breadcrumbs, flax mixture, vegan Worcestershire sauce, tomato paste, salt, and pepper to the processor. Blend until the mixture is well combined but still has some texture, about 30-60 seconds. Taste and adjust the seasoning if necessary. Chill the mixture in the freezer for 20-30 minutes or refrigerate for 1-2 hours.
- Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- Take the mixture from the freezer and shape it into balls using your hands, aiming for a smooth surface. Use about 1.5 tablespoons per ball to keep them uniform, then place them on the prepared baking sheet. Continue until all the mixture is used. Lightly coat with oil and bake for 30-40 minutes until they are golden and firm, turning them halfway through. Let them cool on the baking sheet for 10 minutes, allowing them to firm up. Serve with warm spaghetti sauce or heat them in the sauce for 5 minutes before serving. Enjoy!
Notes
- Consider increasing the amount of Italian seasoning or crushed fennel seeds for a bolder flavor in the mushroom meatballs.
- Drain the chickpeas well but refrain from rinsing them to preserve their natural flavors and textures.
- To achieve a crispier outer texture, lightly coat the mushroom meatballs with oil before baking and remember to turn them halfway through the baking time.