Ingredients
Scale
- 16 oz fresh mushrooms (button or cremini), finely chopped
- 1 cup cooked quinoa
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup rolled oats or almond flour
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper, to taste
- Olive oil or cooking spray for baking or frying
Instructions
- Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Let sit for 5 minutes until thickened to create the flax egg.
- In a skillet, heat a teaspoon of olive oil over medium heat. Sauté the diced onion and minced garlic until translucent, about 3-4 minutes. Add chopped mushrooms and cook until moisture evaporates and browns, about 8-10 minutes. Let cool slightly.
- In a large bowl, combine the mushroom mixture, cooked quinoa, oats or almond flour, soy sauce, thyme, salt, pepper, and the flax egg. Mix well until evenly incorporated. Adjust with more oats or flour if too wet.
- Shape the mixture into small balls about the size of a golf ball. Place on a parchment-lined baking sheet or greased dish.
- Bake at 375°F (190°C) for 20-25 minutes, turning halfway for even browning. Alternatively, air fry or pan-fry until crispy and golden brown.
Notes
- Use fresh, finely chopped mushrooms for optimal flavor.
- Ensure the mixture is firm enough to hold shape before forming balls.
- Feel free to customize seasoning with smoked paprika or chili flakes for extra flavor.
- For gluten-free options, use certified gluten-free oats or almond flour.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Vegan Main Dishes
- Method: Bake / Roast
- Cuisine: Plant-Based
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 3 meatballs (about 150g)
- Calories: 150 kcal Kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg