Making meatballs with actual meat can be a bit tricky—you often face challenges like them turning out dry or undercooked. Fortunately, these vegan meatballs are much easier to prepare, and even if they’re slightly undercooked, they’re still delicious and completely edible. Let me break it down for you:
Why Blue Oyster Mushrooms Shine in This Recipe
Blue oyster mushrooms, with their striking color and delicate texture, are a versatile choice in plant-based recipes. They have a mild, slightly earthy flavor that easily absorbs seasonings and marinades, making them ideal for dishes like vegan meatballs where bold spices shine.
Their meaty consistency allows them to mimic the texture of traditional meat, offering a satisfying bite without being dense. Other varieties of oyster mushrooms, such as pink, pearl, or golden oysters, can also be used in this recipe. Each brings a unique flavor profile and visual appeal, but all share a tender, fibrous texture that makes them perfect for blending into hearty, flavor-packed meatball mixtures. These mushrooms are also nutrient-rich and low in calories, adding a wholesome element to the dish while enhancing the overall umami depth.
Ingredient Breakdown: Why Each Element Matters
- Mushrooms
Mushrooms are the star of this recipe, providing a meaty texture and rich umami flavor. Their natural moisture and earthy taste make them the perfect base for vegan meatballs, mimicking the juiciness and depth of traditional meat. - Onions and Garlic
These aromatics lay the foundation for flavor. Onions add sweetness and depth, while garlic brings a punch of savory richness, enhancing the overall taste of the meatballs. - Tomato Paste
Tomato paste adds a concentrated tangy-sweet flavor and helps to bind the flavors together, giving the meatballs a more robust taste profile. - Flax Egg
A mixture of ground flaxseed and water acts as a vegan binding agent, holding the meatballs together without the need for eggs. It also adds a subtle nuttiness to the recipe. - Oats
Oats are used as a filler and binder, giving the meatballs structure while keeping them gluten-free. They absorb some of the moisture, helping the meatballs hold their shape. - Walnuts
Walnuts bring a subtle crunch and nutty flavor, adding richness and texture to the meatballs. They also contribute healthy fats, making the recipe more satisfying. - Nutritional Yeast
Nutritional yeast provides a cheesy, savory flavor while also adding a boost of vitamins and minerals. It enhances the umami in the recipe and balances the earthiness of the mushrooms. - Spices and Herbs
A blend of spices like cumin, smoked paprika, and sumac adds warmth, smokiness, and a touch of tangy brightness. Lemon thyme enhances the fresh, herbal notes, elevating the overall flavor.
Each ingredient in this recipe has a purpose, either contributing to flavor, texture, or structure. Together, they create a perfectly balanced vegan meatball that’s hearty, delicious, and versatile.
Step-by-Step Guide to Making This Vegan Mushroom Meatballs
1. Mix ground flaxseed with water and let it sit for a few minutes to form a flax egg.
2. Sauté diced onions and minced garlic in a pan until fragrant. Add chopped mushrooms and cook until softened.
3. Stir in tomato paste and spices, then continue cooking until most of the moisture evaporates. Set aside to cool.
4. Blend oats and walnuts in a food processor until they form a coarse meal, then transfer to a mixing bowl.
5. Add the cooled mushroom mixture to the food processor and pulse until combined but not completely smooth.
6. Combine the mushroom mixture, oat-walnut blend, flax egg, and nutritional yeast in the bowl. Mix well until a rollable texture forms, adjusting with extra oats if needed.
7. Shape the mixture into small balls and place them on a baking tray. Bake until firm and golden.
8. Heat marinara sauce in a saucepan, add some of the meatballs, and simmer for a few minutes.
9. Serve the meatballs with pasta, in sandwiches, or your favorite dish.
Tender, hearty, and packed with flavor, these Vegan Mushroom Meatballs are an easy, gluten-free, meatless option for all your favorite dishes. Whether served with pasta, on sandwiches, or as a topping for casseroles, they’re the perfect addition to your meal.
Extra Notes and Tips
How I Make My Homemade Tomato Paste
- Homemade Tomato Paste
I used my homemade tomato paste in this recipe. Each year, I grow a variety of tomatoes in my garden, and with such a high yield, I preserve them in two ways:- Method 1: Infused Tomatoes
I dehydrate or sun-dry small cherry tomatoes, then infuse them in olive oil with herbs and spices. These can be stored at room temperature for over a year and used as a side dish, dip, or in cooking. When needed, I blend the infused tomatoes into a smooth sauce or paste. - Method 2: Blended Paste
I dehydrate or sun-dry tomatoes, then blend them in a food processor with some fresh tomatoes, garlics or a bit of homemade apple cider vinegar to help the processor run smoothly. This creates a flavorful tomato paste. I store one jar in the fridge and the rest sealed in the freezer, labeled with the date made. - If I need a thinner tomato paste, like for this recipe’s marinara sauce, I mix it with some hot water to achieve the desired consistency.
- Method 1: Infused Tomatoes
- Mushroom Salt Recipe and Resources
The mushroom salt I use is a recipe from my book, Marzi’s Mushroom Masterpieces, which features 75 vegan-friendly recipes made with local fresh mushrooms. The book, available on Amazon, includes detailed instructions for making mushroom salt, which is a versatile seasoning for many dishes.
For more inspiration, I also share free mushroom recipes on my website, MarzisGarden.com. If you’re a mushroom lover, you’ll find plenty of creative ideas to try!
Here are some pictures of tomatoes from my garden, freshly harvested, dehydrated or sun-dried, and used to make paste or infused in olive oil.
Tools Needed:
- Large pan
- Food processor
- Baking tray
- Parchment paper
- Mixing bowls
Enjoy these flavorful, hearty mushroom meatballs and make them your go-to for any meal!
I recommend the Magic Mill Pro Food Dehydrator Machine with 10 Stainless Steel Trays if you’re looking to make your own dehydrated tomatoes.
How to make Healthy, Meat-Free Mushroom Meatballs
Ingredients
- 2 cups blue oyster mushrooms or mushrooms of choice
- 1 tbsp ground flaxseed + 3 tbsp water flax egg
- 1 tbsp homemade tomato paste
- 1 medium onion diced
- 3 garlic cloves minced
- 1/2 cup roasted walnuts
- 1/2 cup oats
- 2 tbsp nutritional yeast
- 1/2 tsp mushroom salt recipe in my book
- 1 tsp cumin seeds
- 1/2 tsp sumac
- 1/2 tsp ground chipotle pepper or any hot pepper
- 1/2 tsp sweet smoked paprika
- 1/2 tsp dried lemon thyme
Instructions
- Prepare the Flax Egg: In a small bowl, whisk together ground flaxseed and water. Let sit for 5 minutes to thicken.
- Cook the Mushroom Mixture: Heat 2 tbsp olive oil in a large pan over medium heat. Add diced onion and minced garlic; sauté for 1 minute. Add mushrooms and cook until softened (about 7–8 minutes). Stir in tomato paste, thyme, cumin seeds, mushroom salt, sumac, smoked paprika, and ground chipotle pepper. Continue cooking until most of the moisture has evaporated. Remove from heat and set aside to cool.
- Preheat the Oven: Preheat your oven to 350°F (180°C).
- Prepare the Dry Mixture: Add oats and walnuts to a food processor. Pulse until a coarse meal forms (breadcrumb-like texture). Transfer to a large mixing bowl.
- Combine the Ingredients: Add the cooled mushroom mixture to the food processor and pulse until combined but not a paste (bits of mushrooms and onions should still be visible). Transfer the mixture to the bowl with oats and walnuts. Add nutritional yeast, flax egg, and a bit of extra dried lemon thyme. Mix well until a wet but rollable consistency forms. If too wet, add more ground oats, 1 tbsp at a time.
- Shape the Meatballs: Divide the mixture into 15–20 portions (about walnut size). Roll into balls and place on a baking tray lined with parchment paper.
- Bake: Bake the meatballs for 20–22 minutes, rotating the tray halfway through for even cooking.
- To serve: Heat marinara sauce in a saucepan over medium heat. Place as many baked meatballs as needed into the sauce and let them simmer gently for 3–5 minutes. Serve over cooked pasta, on toast, or as a topping for your favorite dish. Garnish with vegan parmesan, freshly ground pepper, and fresh herbs of your choice.
Notes
- Cook Mushrooms Until Dry: Ensure you cook off as much moisture from the mushrooms as possible to avoid a soggy mixture.
- Adjust the Mixture: If the mixture feels too wet, add more oats, 1 tbsp at a time, until rollable.
- Simmer What You Need: You can simmer as many meatballs as needed for a meal or two and store the rest in the fridge or freezer for later.
- Storage:
- Refrigerator: Once cooled, store baked meatballs in an airtight container for 3–4 days.
- Freezer: After cooling, freeze meatballs in an airtight container for up to 1 month. Reheat by simmering in sauce until warmed through.
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Alternate Cooking Methods:
- Pan Fry: Heat oil in a frying pan over medium heat. Add meatballs and cook until browned and heated through.
- Air Fry: Spray the air fryer basket with oil. Place meatballs in the basket and air fry at 400°F (200°C) for 10–12 minutes, shaking halfway through.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag at @marzisgarden on Instagram and hashtag it #Marzis Garden
Disclosure: This post may contain affiliate links to products (including Amazon). I’ll earn a small commission if you make a purchase through my link, at no additional cost to you! Regardless, I only link to products that I personally use on our homestead or believe in.
Looking for more mushroom recipes? Check the links below.
