Let's face it. Meatballs are one of the first foods vegans miss eating.
The good news are that it's really simple to create their vegan version!
Where many recipes with vegan meatballs fail is the texture. Either they dissolve while shaping or baking, or they get very soggy (mostly in the center).
To avoid the above, here are two tips:
1. In order not to dissolve, use flaxseed as a vegan egg substitute. That way the ingredients stick together and do not fall apart while shaping or frying.
2. Regarding moisture, it's maintained by the wet and squeezed bread, mushrooms and the rest veggies. So we use oat flakes that will absorb the excessive moisture.
Their preparation is super simple. You will need a frying pan, a food processor (or blender) to blend your ingredients, and a bowl to mix the mixture. Shape the balls and pass them through the pan until they turn brown. That's it! So simple!
Try them and let us know what you think!
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For this recipe you will need:
Vegan mushroom no-meat balls
Ingredients for sautéing
- 3 Tbsp olive oil
- ½ tsp cumin
- ½ tsp smoked paprika
- 1 small onion cut in half and sliced
- 300 g portobello or white mushrooms (10.5 oz) sliced
- 5 cloves garlic sliced
Mushroom no-meat balls
- 2 cups oat flakes
- 2 Tbsp ground flaxseed
- 3 slices bread grated in the blender or wet and very well squeezed
- 1 tomato grated
- 3 Tbsp fresh parsley finely chopped
- 3 sun-dried tomatoes finely chopped
- 4 Tbsp soy sauce
- 2 Tbsp olive oil for the meatballs (plus 6 more Tbsp for frying)
- 4 Tbsp Greek ouzo
- 1 Tbsp red vinegar
- 2 tsp oregano dried
- 1 tsp mint dried (or ½ cup fresh, finely chopped)
- ½ tsp thyme dried
- ½ tsp cumin
- ½ tsp sweet paprika
- ¼ tsp sage very well rubbed (optional)
- ½ tsp
fenugreek powder (optional - if you don't have any that's ok, but it gives a special flavor and aroma)
- salt and pepper
- Heat the olive oil with the cumin and paprika in a pan and then sauté the onion over medium to high heat for 2 minutes.
- Add the mushrooms and after 3 minutes add the garlic.
- Continue sautéing, stirring frequently, until the liquids almost dry out (about 7 minutes). Be careful not to burn the garlic or it will turn bitter.
Mushroom no-meat balls
- Put all the content of the pan in the food processor or blender and blend it for just a bit (we don't want it completely pureed).
- In a bowl, mix the mixture from the food processor (or blender) with all the remaining ingredients for the mushroom no-meat balls until they are homogenized. If the mixture is too liquid, add some oat flakes. We don't want a very dry mixture so they come out fluffy.
- Shape bite-size balls (it helps to wet your hands or apply some oil).
- In the same pan you used, add 2 Tbsp olive oil per frying batch (you will do about 3 batches), and heat over medium to slightly high heat.
- Put in the pan about 16 meatballs and brown for about two minutes, or until golden brown, without rolling them. Roll them over to cook evenly on all sides. We continue in the same way for the rest of the meatballs.
- Serve with french fries.
- Ideally, use organic vegetables and herbs.
- Until the mushroom no-meat balls are golden brown, roll them around with soft and gentle moves, using a spoon.
- When they get a bit golden brown, you can shake the pan back and forth to make them all roll at once.
- We recommend that the potatoes are fried in extra virgin olive oil, at medium to high temperature and only until they turn golden in color.