The Ultimate Vegan Meatballs
Mushrooms and oats based vegan meatballs perfect for your pasta dishes
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.
