Vegan Mushroom Meatballs
Ingredients
-
1
tablespoon
ground flaxseed
-
3
tablespoons
water
-
4
ounces
baby bella mushrooms, roughly chopped
-
½
cup
diced yellow onion
-
1
tablespoon
olive oil
-
¼
teaspoon
salt
-
1
tablespoon
soy sauce
-
1
tablespoon
Italian seasoning
-
1
can (15 ounces)
chickpeas, drained
-
1
cup
plain breadcrumbs
-
1
tablespoon
nutritional yeast
-
1
teaspoon
Worcestershire sauce
-
optional
cooking spray
Instructions
- Make a flax egg by mixing ground flaxseed with warm water and let it rest.
- Sauté chopped mushrooms and diced onion in olive oil until softened, then drain excess liquid.
- Add soy sauce and Italian seasoning to the sautéed mixture and cook for an additional minute.
- Combine chickpeas, flax egg, breadcrumbs, nutritional yeast, Worcestershire sauce, and the sautéed mixture in a food processor and pulse until mostly broken down.
- Roll the mixture into 12 ping pong-sized meatballs and place them on a lined baking sheet.
- Bake the meatballs at 350°F for 30 minutes, flipping halfway through.
Nutrition Facts (estimated)
Servings
4 servings
Calories
322
Total fat
8g
Total carbohydrates
49g
Total protein
15g
Sodium
453mg
Cholesterol
0mg
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