Vegan Mushroom Meatballs


For the Mushroom Meatballs:
  • 2 cups cremini or white mushrooms, finely chopped
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1/2 cup rolled oats
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons nutritional yeast (optional, for flavor)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (for sautéing)
For the Tomato Sauce:
  • 1 can (15 oz) crushed tomatoes
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste


For the Mushroom Meatballs:
  1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onions and minced garlic. Sauté for 2-3 minutes until the onions become translucent.
  2. Add the finely chopped mushrooms to the skillet and cook for about 5-7 minutes, or until they release their moisture and become tender. Allow the excess moisture to evaporate.
  3. In a food processor, combine the sautéed mushrooms, cannellini beans, rolled oats, nutritional yeast (if using), dried thyme, dried oregano, smoked paprika, salt, and black pepper. Pulse until the mixture is well combined and has a dough-like consistency.
  4. Preheat your oven to 375°F (190°C).
  5. Form the mushroom mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper.
  6. Brush the meatballs with the remaining 1 tablespoon of olive oil.
  7. Bake in the preheated oven for 20-25 minutes or until the meatballs are firm and have a slightly crispy exterior.
For the Tomato Sauce:
  1. While the meatballs are baking, prepare the tomato sauce. In a saucepan, combine the crushed tomatoes, minced garlic, dried basil, dried oregano, salt, and black pepper. Simmer over low heat for 10-15 minutes to allow the flavors to meld.
  2. Once the meatballs are done baking, transfer them to the tomato sauce. Gently simmer for an additional 5-10 minutes, allowing the meatballs to absorb some of the sauce’s flavors.
Nutrition Facts:

(assuming 1/4 of the recipe per serving, without pasta):

  • Calories: 220
  • Total Fat: 5g
  • Sodium: 490mg
  • Total Carbohydrate: 36g
  • Dietary Fiber: 8g
  • Sugars: 4g
  • Protein: 11g

Savory Mushroom Meatballs in Tangy Tomato Sauce: A Vegan Delight

Dive into a world of plant-based culinary excellence with these delectable mushroom meatballs, lovingly nestled in a rich and flavorful tomato sauce. Crafted from wholesome ingredients and bursting with savory goodness, this dish promises a symphony of tastes and textures that will tantalize even the most discerning palate. Whether you’re a seasoned vegan enthusiast or simply looking to explore new culinary horizons, these mushroom meatballs are sure to impress and delight.

A Fusion of Flavors: Mushroom Meatballs

Embark on your culinary adventure by preparing the star of the show – the savory mushroom meatballs. Begin by sautéing finely chopped onions and minced garlic until they release their aromatic essence, infusing your kitchen with a tantalizing aroma. Add in the earthy cremini or white mushrooms, allowing them to cook until tender and golden brown, their natural flavors intensified through the cooking process.

Next, it’s time to transform this medley of ingredients into delectable meatballs. In a food processor, combine the sautéed mushrooms with cannellini beans, rolled oats, and a selection of savory spices, including dried thyme, oregano, and smoked paprika. Pulse until the mixture achieves a cohesive, dough-like consistency, ready to be shaped into perfectly round orbs of deliciousness.

With your mushroom mixture expertly formed into golf ball-sized meatballs, arrange them on a baking sheet and brush with a touch of olive oil to ensure a crispy exterior. Pop them into the oven and let the magic happen as they bake to golden perfection, their tantalizing aroma wafting through the air and whetting your appetite for the feast to come.

A Symphony of Flavors: Tangy Tomato Sauce

While the mushroom meatballs work their culinary magic in the oven, turn your attention to the creation of a tangy tomato sauce that will serve as their perfect accompaniment. In a saucepan, combine crushed tomatoes with minced garlic, dried basil, oregano, and a pinch of salt and pepper, allowing the flavors to meld and mingle over low heat. As the sauce simmers, its rich aroma fills the air, promising a burst of flavor with every spoonful.

Bringing It All Together: A Culinary Masterpiece

As the meatballs emerge from the oven, firm and slightly crispy, transfer them gently to the simmering tomato sauce, allowing them to bask in its flavorful embrace. Let them simmer for a few minutes more, absorbing the essence of the sauce and reaching the pinnacle of savory perfection.

Nutritional Excellence: Nourishment for Body and Soul

With just 220 calories per serving and a generous serving of protein, fiber, and essential nutrients, these mushroom meatballs offer a guilt-free indulgence that satisfies both body and soul. Whether served as a standalone dish or paired with your favorite pasta, rice, or vegetables, they are sure to become a beloved staple in your culinary repertoire.

In Conclusion

With their savory flavor, wholesome ingredients, and tantalizing aroma, these mushroom meatballs in tangy tomato sauce are a testament to the endless possibilities of plant-based cooking. Whether enjoyed as a hearty dinner entrée or shared with friends and family at gatherings, they are sure to leave a lasting impression and inspire countless culinary adventures in the kitchen. So, roll up your sleeves, gather your ingredients, and prepare to embark on a journey of flavor and delight with these irresistible vegan meatballs.