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Vegan Mushroom Meatballs // Nourish
1 1/2 cup quinoa, cooked
2 Tbsp olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
8 oz bella or button mushrooms, sliced
1/2 cup flour (can use gluten-free flour)
1 tsp Italian herb seasoning
1/2 tsp red pepper flakes
2 Tbsp nutritional yeast
1 Tbsp coconut aminos
1 tsp Dijon mustard
1 egg, beaten (or Just Egg to make vegan)
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 400 degrees.
In a large skillet, add 2 tbsp olive oil to medium heat.
Add chopped onion and sliced mushrooms. Sauté for 3 minutes until mushrooms start to soften.
Add in garlic. Stir. Cook another minute and take off the heat.
Transfer mushroom mixture to a food processor and process until minced. Empty into a bowl.
Add all the other ingredients – seasonings, beaten egg, dijon mustard, coconut aminos, cooked quinoa and flour- to the mushroom mixture. Mix well. It should be slightly wet and easy to mold.
Spray a cookie sheet with pan spray or lay down a silpat mat.
Using about 2 tablespoons a piece, roll out about 15 balls.
Bake for 25 minutes (alternately, you can pan fry them in 2 tbsp oil. Cook until brown all over – around 10 minutes).
Pull out to cool. Serve with marinara or dipping sauce of choice.
3 tbsp Earth Balance non-dairy butter
1 cup Mushrooms, sliced
3 Cloves Garlic minced
3 Tbsp flour
2 C. Vegetable broth
1/2 tsp. Sage, dried
1/2 tsp. Thyme
1 Tsp Tomato paste
1 Tsp Worcestershire
1 Tsp coconut aminos
Salt and Pepper to taste
Heat olive oil in pan on medium high, add the mushrooms and garlic. Saute for a few minutes sprinkle with a bit of salt and pepper. Saute until soft and a bit brown. Add in tomato paste.
Add in flour and coat mushrooms.
Add the veggie broth, Worcestershire, coconut aminos whisk to combine. Simmer until it has thickened 2-4 minutes.
Add in thyme, sage. Salt and pepper
Stir. Taste and adjust seasonings.
Recipe created by Chef Jess Toliver with Jess Delicious Living