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Vegan mushroom no-meat balls

Delicious and soft mushrooms no-meat balls! And of course they're Vegan!

Course Main Courses, Appetizers

Cuisine Vegan, Greek, Mediterranean

Keyword vegan, mushrooms, fasting, recipe, vegetarian

Prep Time 45

Cook Time 30

Total Time 1 15

Servings

Calories 489kcal

Author Thodoris Tibilis

Cost 6€

2 cups oat flakes
2 Tbsp ground flaxseed
3 slices bread grated in the blender or wet and very well steamed
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.

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.
Alternatively, we can fry them in a deep fryer after flouring them first. This way we save time, achieve a much crispier texture on the outside and fluffier on the inside, we just have the disadvantages of frying in too much oil.

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 you fry the potatoes in extra virgin olive oil, over medium to high heat, and only until they get a nice golden color.