I’ve been wanting to make this recipe from Cotter Crunch since seeing it but didn’t have a food processor. The good news was that I ordered one (early birthday present from my husband) and it arrived 2 weeks early!
So even though I didn’t have all the ingredients (spices) I made it anyhow and they were delicious!
My husband, who isn’t vegan, even enjoyed them! Though we both agreed, they needed a little something; maybe a teaspoon of hot sauce or adding in some hot banana peppers.
But make them. See what you think. Make the changes you want – it’s a forgiving recipe!
For the Mushroom Meatballs
- 1 tablespoon ground flax meal + 3 tablespoons filtered water
- 1 cup roasted nuts (almond, pistachio, or toasted walnut halves work best)
- 2/3 c gluten free flour or oat flour
- 1 tbsp Oil or vegan butter for the pan
- 2/3 c chopped red onion or 1 large shallot
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced (1.5 tsp pre minced)
- sea salt and ground black pepper, to taste
- ½ teaspoon paprika
- 1 tsp Dried parsley
- ½ teaspoon onion salt
- 3 tbsp chopped basil
- 2–3 tablespoons nutritional yeast
- 1 tbsp gluten-free tamari soy sauce
- Preheat oven to 400F. Line a pan with parchment or silicone sheet.
- Mix your flax and water together in small bowl, set aside for 10 minutes. This creates a “flax egg.”
- If you bought raw nuts, quickly toast (dry) the nuts in a skillet on medium high for 5 minutes, mix with spoon. Transfer to bowl blender and blender until fine nut meal is formed. Combine with your flour in small bowl. Set aside.
- Rinse the skillet and reuse for sautéing mushrooms.
- Heat 1 tbsp olive oil in large pan over medium heat. Cook and stir onions until fragrant and softened, around 3 minutes. Add the mushrooms and sauté until lightly browned and softened. Cover and cook on medium low, mixing 1-2x for about 5 minutes. Season with salt and pepper and mix again. Set aside to cool for at least 5-10 minutes.
- Next place the mushrooms, onion, and garlic in a food processor or blender. Blend until a soft paste is formed. You might have to stop and scrape the sides a few times.
- Combine mushroom paste in the bowl with flour/nut mix. Mix in the dried herbs, nutritional yeast, tamari, paprika, onion salt, and fresh basil. Stir until combined.
- Mix in the flaxseed egg. Stir again.
- If your batter is too soft, place in the fridge to chill for 30 minutes.
- Using a spoon, scoop batter evenly to your desired size, then roll with hands to finish. Place on lined baking sheet. Continue until all the batter is used. Original recipe said 10-12 meatballs but I got 16.
- Bake for 20 minutes at 400F. Remove meatballs from oven, turn over, then place back in the oven for another 10-15 minutes.
- While the vegan mushroom meatballs are baking, heat your sauce of choice in a large saucepan.
- Once the meatballs are done baking, combine them in the sauce pan with your sauce of choice. Mix and keep warm until ready to serve. Serve and garnish with basil and cracked pepper.