Craving a hearty, delicious, and plant-based alternative to traditional meatballs? These Vegan Mushroom Meatballs are packed with umami-rich mushrooms, protein-packed chickpeas, and flavorful seasonings that make them a perfect meatless option. Whether you serve them over pasta, in a sub, or as an appetizer, these meatballs are wholesome, satisfying, and super easy to make!
These meatballs are crispy on the outside, tender on the inside, and full of deep, savory flavor. Plus, they’re completely dairy-free, egg-free, and can be made gluten-free with simple swaps!
Why You’ll Love These Vegan Meatballs
✔ Packed with flavor – mushrooms + herbs = deliciousness!
✔ High in protein & fiber – thanks to chickpeas and oats.
✔ Perfect texture – crispy outside, soft inside.
✔ Easy to make – just mix, roll, and bake!
Ingredients
For the Mushroom Meatballs:
- 2 cups mushrooms (button, cremini, or portobello), finely chopped
- 1 cup cooked chickpeas (or canned, drained & rinsed)
- ½ cup rolled oats (or breadcrumbs)
- ¼ cup walnuts (for texture & richness)
- ¼ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon ground flaxseeds + 3 tbsp water (flax egg)
For Serving (Optional):
- Marinara sauce (for pasta or subs)
- Fresh parsley (for garnish)
- Vegan parmesan (for extra flavor)
How to Make Vegan Mushroom Meatballs
Step 1: Prepare the Flax Egg
1️⃣ In a small bowl, mix 1 tablespoon ground flaxseeds with 3 tablespoons water. Let it sit for 5 minutes until it thickens.
Step 2: Sauté the Mushrooms & Aromatics
2️⃣ Heat a pan over medium heat. Add chopped mushrooms, onion, and garlic. Sauté for 5–7 minutes until soft and most of the moisture evaporates.
3️⃣ Stir in soy sauce, tomato paste, smoked paprika, and Italian seasoning. Cook for 1 more minute, then remove from heat.
Step 3: Blend the Mixture
4️⃣ In a food processor, add cooked chickpeas, oats, walnuts, and the mushroom mixture. Pulse until combined but still slightly chunky (don’t over-blend).
5️⃣ Transfer to a bowl and mix in the flax egg, salt, and black pepper. Let the mixture rest for 10 minutes.
Step 4: Shape and Bake
6️⃣ Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
7️⃣ Roll the mixture into 1-inch balls and place them on the baking sheet.
8️⃣ Bake for 25–30 minutes, flipping halfway, until golden brown and firm.
Step 5: Serve and Enjoy!
9️⃣ Serve with marinara sauce and pasta, in a meatball sub, or as an appetizer with dipping sauce!
Tips for Perfect Vegan Meatballs
✔ Don’t over-blend – keeping some texture gives a better bite.
✔ Let them rest before baking – this helps the flavors blend.
✔ Make them crispier by pan-frying before baking.
✔ Store leftovers in the fridge for 3–4 days or freeze for later!
Final Thoughts
These Vegan Mushroom Meatballs are packed with flavor, protein, and texture, making them an amazing meat-free alternative for any meal. Whether served over spaghetti, in a sandwich, or as a party snack, they’re sure to impress!
🌱 Try them today and enjoy a delicious plant-based twist on a classic! 🍽️✨
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