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Healthy Vegan Mushroom Meatballs taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Vegan Mushroom Meatballs & Garlic Bread

These hearty vegan mushroom meatballs served with crispy garlic bread are rich in flavor and comforting, yet simple to make. Perfect for weeknight dinners or cozy gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 320 kcal

Equipment

  • 1 Food Processor

Ingredients
  

Cashew Vegan Parm

  • ¾ cup raw cashews unsalted and unroasted
  • ¼ cup nutritional yeast
  • 1 teaspoon sea salt
  • 1 teaspoon lemon zest optional
  • ½ teaspoon garlic powder

Mushroom Meatballs

  • 1 tablespoon ground chia or flax seeds
  • 3 tablespoons water
  • 1 cup pecan halves toasted
  • ¾ cup rolled oats certified gluten-free if necessary
  • 2 teaspoons olive oil plus extra for brushing
  • 1 small yellow onion small dice (about ¾ cup diced)
  • 8 oz button or Cremini mushrooms stems removed and caps sliced
  • 3 cloves garlic minced
  • sea salt and ground black pepper to taste
  • 2 tablespoons nutritional yeast
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon gluten-free tamari soy sauce
  • ½ teaspoon chili flakes or more to taste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon liquid smoke
  • ⅓ cup flat leaf parsley leaves finely chopped
  • warm marinara for serving

Garlic Bread

  • 1 ciabatta baguette
  • ¼ cup olive oil
  • 3 cloves garlic finely minced (preferably grated on a Microplane)
  • sea salt to taste
  • chili flakes to taste (optional)
  • ¼ cup flat leaf parsley leaves finely chopped

Instructions
 

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Make the chia/flax egg by mixing the seeds with water; set aside to thicken.
  • Pulse pecans and oats in a food processor to create a coarse meal; set aside.
  • Sauté onion, then add mushrooms and minced garlic; cook until tender. Season with salt and pepper.
  • Combine the sautéed mixture and pecan-oat meal; add all remaining meatball ingredients including chia gel. Mix until well combined and sticky.
  • Form into 8 balls, place on baking sheet, brush with olive oil, and bake for 25 minutes until browned.
  • Make the garlic bread by heating garlic in olive oil with salt and chili flakes. Stir in parsley. Broil sliced ciabatta brushed with garlic oil until toasted.

Notes

Serve the vegan mushroom meatballs hot in marinara sauce with a side of garlic bread topped with cashew 'parm'. Store leftovers in the fridge for up to 4 days or freeze for later. Reheat gently to maintain moisture.