Description
This Vegan Meatballs recipe is a flavorful, hearty dish perfect for plant-based eaters. Made with a blend of cremini and shiitake mushrooms, walnuts, black beans, and aromatic spices, these meatballs are crisp on the outside and tender on the inside. They are versatile and delicious served over pasta, in subs, or with your favorite marinara sauce.
Ingredients
Vegetables & Nuts
- 16 ounces mixed cremini and shiitake mushrooms, stemmed and sliced
- 1 cup walnuts
- ½ cup coarsely chopped yellow onion
- 2 garlic cloves, grated
Spices & Seasonings
- ½ teaspoon sea salt, plus more for sprinkling
- ½ teaspoon freshly ground black pepper, plus more for sprinkling
- ½ teaspoon fennel seeds, toasted
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground sage
Legumes & Grains
- 1½ cups cooked black beans, drained and rinsed
- ¼ cup whole rolled oats
- ¾ cup panko bread crumbs
- 1 tablespoon ground flaxseed
Oils & Vinegars
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 tablespoon balsamic vinegar
- Avocado oil, for the pan
Other
- 1 tablespoon tomato paste
- 1 tablespoon tamari
- Marinara sauce, for serving
Instructions
- Preheat and Roast Mushrooms: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the sliced mushrooms on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, then toss to coat evenly. Spread them out in a single layer and roast for 20 minutes until they are slightly shriveled at the edges.
- Prepare the Mixture: In a food processor, combine walnuts, onion, grated garlic, salt, pepper, toasted fennel seeds, cumin, smoked paprika, and ground sage. Pulse until coarsely ground. Add the roasted mushrooms, black beans, oats, olive oil, tomato paste, ground flaxseed, tamari, and balsamic vinegar. Pulse again until the mixture is well combined but still has some chunks of beans and mushrooms for texture.
- Form the Meatballs: Transfer the mixture to a large bowl. Fold in the panko bread crumbs gently. Using a 2-tablespoon cookie scoop, portion the mixture and roll each portion into a ball with your hands.
- Brown the Meatballs: Heat a large cast-iron skillet over medium-high heat and coat the bottom generously with avocado oil. Add the vegan meatballs to the pan and cook, turning them to brown all sides evenly, about 5 minutes total.
- Bake to Finish: Once browned, transfer the skillet to the preheated oven. Bake the meatballs for 20 minutes until firm and lightly crisp around the edges.
- Serve: Remove from oven and serve the vegan meatballs hot with your favorite marinara sauce. Enjoy over pasta, in subs, or as desired.
Notes
- For a gluten-free version, substitute panko bread crumbs with gluten-free breadcrumbs.
- Toast fennel seeds before using to enhance their flavor.
- You can prepare the meatball mixture ahead of time and refrigerate for up to 24 hours before cooking.
- If you do not have a cast-iron skillet, use any oven-safe skillet or transfer browned meatballs onto a baking sheet for baking.
- Adjust seasoning to taste, especially salt and pepper.
- These meatballs freeze well; freeze uncooked for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan, American
