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Several mushroom meatballs on top of spaghetti with yellow creamy sauce served on a black plate. A fork is taking on meatballs from the middle.
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Mushroom Meatballs (Vegan, Gluten-free)

These absolutely delicious, rich and flavorful mushroom meatballs are so easy to make. We used only whole foods ingredients with the right combination of spices to create a truly unforgettable vegan or vegetarian meal.
Course Appetizer, Main Course
Cuisine American, Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword meatless meatballs, mushroom meatballs, vegan meatballs
Prep Time 15 minutes
Baking time 30 minutes
Total Time 45 minutes
Servings 20 balls
Calories 112kcal

Ingredients

Sautee mushrooms

Making mushroom meatballs

Instructions

Prepare the ingredients

  • Peel and finely chop the onion and the garlic.
  • Chop walnuts into meal using a food processor if you don’t have walnut meal in your pantry.
  • Cook the rice according to package instructions.
  • Gently wash any dirt off of the mushrooms by using a colander* or a sieve*. Dry them with a paper towel or clean kitchen cloth. We almost never peel mushrooms, but sometimes cut out the stem if they feel too dry or too hard. Then slice them.

Sautee mushrooms

  • Cook onion and garlic in olive oil and cook them until soft and glassy
  • When they are ready, add sliced mushrooms.
  • Add the seasoning: salt, black pepper, ground basil, ground oregano, and cumin. Stir and cook until mushrooms are soft and have shrunk.

Making the mixture

  • Take a food processor and add sauteed mushrooms, walnut meal, nutritional yeast, smoked sweet paprika powder, soy sauce, and cooked, drained rice. Pulse the mix gently. Don’t puree it! You need some chunks and bits for a better texture. Depending on the size of your container, work in batches.
  • You can either add the starch in the food processor or after the mix is ready to see how much do you really need. It will be soft and may stick to your hands a bit. If it is too sticky add more starch.

Baking or frying

  • Now you are ready to form the mushroom meatballs. Take 1-2 Tbsp of the mixture and form the balls with your hands.
  • Take a baking mat or a sheet pan with parchment paper and bake them on 350 Fahrenheit (180 degrees Celsius) for 20-30 minutes until they get a crispy crust. Turn them at half-time. 
  • If you prefer on stove top, take a frying pan and heat it on medium heat. Add a bit of coconut oil or olive oil if you don't have a non-stick pan. Fry them for a couple of minutes each side to give them a nice brown color. 
  • Serving suggestions above the recipe card!!!

Video

Notes

Top tips to make perfect eggplant meatballs
  • Immersion blender or food processor - It can be tricky to get the right consistency with immersion blender especially if you don’t have walnut meal and you need to make it using whole or chopped walnuts.
  • Size matters - Baking and frying time depends on the size of the meatballs you make. The smaller they are, the cooking time will be shorter. 
  • Balls or patties - You can make burger-shaped veggie patties, the mixture will hold it together. 

Nutrition

Serving: 1ball | Calories: 112kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg