Vegan Meatballs
Ingredients
- 16 ounces mixed cremini and shiitake mushrooms
stemmed and sliced
- 1 cup walnuts
- ½ cup coarsely chopped yellow onion
- 2 garlic cloves
grated
- 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
- 1½ cups cooked black beans
drained and rinsed
- ¼ cup whole rolled oats
- 1 tablespoon extra-virgin olive oil
plus more for drizzling
- 1 tablespoon tomato paste
- 1 tablespoon ground flaxseed
- 1 tablespoon tamari
- 1 tablespoon balsamic vinegar
- ¾ cup panko bread crumbs
- Avocado oil
for the pan
- Marinara sauce
for serving, for store bought, we love Rao's
Directions
- 1
Preheat the oven to 425°F and line a baking sheet with parchment paper.
- 2
Place the mushrooms on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 minutes, or until slightly shriveled around the edges.
- 3
In a food processor, place the walnuts, onion, garlic, salt, pepper, fennel seed, cumin, paprika, and sage. Pulse until coarsely ground, then add the roasted mushrooms, black beans, oats, olive oil, tomato paste, flaxseed, tamari, and balsamic vinegar. Pulse until the mixture is well-combined but still has a few larger bean and mushroom chunks remaining.
- 4
Transfer the mixture to a large bowl and fold in the panko. Use a 2-tablespoon cookie scoop to portion the mixture, then use your hands to roll it into balls.
- 5
Heat a large cast-iron skillet over medium-high heat and coat the bottom with avocado oil. Add the vegan meatballs and cook, rotating the balls as they brown, until browned all around, about 5 minutes.
- 6
Transfer the skillet to the oven and bake for 20 minutes, or until the vegan meatballs are firm and lightly crisp around the edges.
- 7
Serve with marinara.
Vegan Meatballs
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About this Recipe
Craving a plant-based meal that truly satisfies? These Vegan Meatballs are packed with hearty flavor, offering a delicious and savory alternative to traditional meat that will impress even the most skeptical eaters.
The magic in these meatballs comes from a thoughtful blend of earthy cremini and shiitake mushrooms combined with crunchy walnuts, creating a robust, satisfying texture. Black beans and whole rolled oats provide body and fiber, while toasted fennel seeds, ground cumin, smoked paprika, and sage infuse a complex, deeply savory profile. A touch of tomato paste, tamari, and balsamic vinegar amplifies the umami, ensuring every bite is rich and flavorful.
You can expect a wonderfully hearty and savory experience with these vegan meatballs. Their texture is pleasantly firm yet tender, thanks to the combination of finely chopped mushrooms, walnuts, and panko bread crumbs, providing a satisfying chew. The aroma of toasted spices and earthy mushrooms fills your kitchen, promising a comforting meal. This dish delivers a full-bodied flavor that stands up beautifully to a rich marinara sauce, proving that plant-based meals can be just as satisfying and flavorful as their traditional counterparts.
Customization & Variations
- Feel free to experiment with the mushroom blend, using other varieties like button or portobello if preferred.
- For a different texture or flavor, swap out some of the walnuts for pecans or sunflower seeds.
- If you don't have black beans, kidney beans or lentils would also work well.
- To ensure these are gluten-free, use certified gluten-free rolled oats and panko bread crumbs; tamari is already a gluten-free soy sauce alternative.
These hearty vegan meatballs are perfect for a comforting weeknight dinner or a casual gathering. Serve them generously smothered in your favorite marinara sauce (we love Rao's for a quality store-bought option) over a bed of spaghetti, tucked into a hero roll, or alongside a fresh green salad.