Ingredients
Scale
- 1 cup chopped fresh mushrooms (button or cremini)
- ½ cup walnuts, toasted and chopped
- ½ cup cooked Quinoa (optional for added protein)
- 1 small onion, finely minced
- 3 cloves garlic, minced
- 2 tbsp soy sauce or tamari
- ½ cup oats or gluten-free bread crumbs
- 1 tbsp tomato paste or vegan Worcestershire sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Olive oil for baking or frying
Instructions
- Begin by pulsing the fresh mushrooms in a food processor until finely chopped. Toast the walnuts in a dry skillet over medium heat until fragrant, then chop them coarsely.
- In a skillet, heat a tablespoon of olive oil. Add the minced onion and garlic, cooking until translucent.
- In a large bowl, combine the sautéed aromatics, processed mushrooms, toasted walnuts, oats or bread crumbs, soy sauce, tomato paste, Italian seasoning, salt, and pepper. Optionally, stir in cooked quinoa for extra protein.
- Shape the mixture into 1-inch-sized balls. Add more oats or bread crumbs if needed to achieve the desired consistency.
- Place the meatballs on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 20-25 minutes until golden brown, or fry in olive oil until crispy.
Notes
- For a gluten-free version, use certified gluten-free oats or bread crumbs.
- You can substitute walnuts with pecans or cashews for a different flavor and crunch.
- Cooked quinoa enhances the protein content and texture but can be omitted if preferred.
- These meatballs freeze well for up to 3 months. Reheat in the oven or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking or frying
- Cuisine: Vegan / Plant-based
- Diet: Vegan, Vegetarian, Dairy-Free, Nutritious
Nutrition
- Serving Size: 1 meatball
- Calories: 85 Kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg