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The Ultimate Vegan Meatballs

Mushrooms and oats based vegan meatballs perfect for your pasta dishes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Servings 4 people

Ingredients
  

  • 450 gr Portobelo Mushrooms
  • 200 gr 100% Whole Grain Oats
  • 180 ml Water
  • 1/4 Cup Dried Oregano (It's not a typo, it's 1/4 Cup of dried Oregano)
  • 3 Tbsp Extra Virgin Olive Oil
  • 1.5 Tbsp Sweet Paprika
  • 1.5 tsp Salt I use Himalayan or Sea salt
  • 1 tsp Garlic powder
  • 1/2 tsp Turmeric
  • 1/4 tsp Ground cinnamon
  • 1/4 tsp Ground black pepper
  • Pinch Nutmeg

Instructions
 

  • Clean mushrooms by soaking in cold water for a few minutes, then rubbing gently paper towel or soft brush. Roughly chop.
  • Heat your pan on medium-high heat. Add the oil (you can skip to make oil-free if you prefer), mushrooms and seasonings. Cook until there is no excess water left and the mushrooms are cooked through.
  • Process with a food processor, add oregano and pulse to a rough paste.
  • Transfer the mixture into a bowl and add oats and water. Mix well.
  • Let the mixture rest in the fridge for 5-10 minutes so the oats absorb the liquid and bind everything together.
  • Shape with wet hands and fry (or bake for about 30 minutes in a parchment lined baking tray) until browned and completely cooked through.
  • Finish cooking in your preferred tomato sauce for 5 minutes or so, on low heat for the perfect melt-in-your-mouth texture.
Keyword dinner, vegan