Healthy Vegan Mushroom Meatballs

2 cups mushrooms (finely chopped, any variety like cremini or button works)

1 cup cooked quinoa (acts as a protein-packed binder)

½ cup breadcrumbs (use gluten-free if needed)

¼ cup nutritional yeast (adds a cheesy, umami flavor)

2 cloves garlic (minced for added depth)

1 tablespoon soy sauce (opt for low-sodium for a healthier option)

1 teaspoon dried oregano (or Italian seasoning for extra flavor)

Salt and pepper to taste

Olive oil (for cooking, about 1-2 tablespoons)

Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Toss in the finely chopped mushrooms and cook for 8-10 minutes until they soften and release their moisture. Stir occasionally to prevent sticking.
Transfer the cooked mushroom mixture to a large mixing bowl. Add the cooked quinoa, breadcrumbs, nutritional yeast, soy sauce, oregano, salt, and pepper. Mix thoroughly until all ingredients are well combined.
Scoop out about 1-2 tablespoons of the mixture and roll it into balls. Place the meatballs on the prepared baking sheet, ensuring they’re evenly spaced.
Bake in the preheated oven for 20-25 minutes, flipping the meatballs halfway through to ensure even browning. They should be golden brown and slightly crisp on the outside.
Serve these flavorful meatballs with your favorite marinara sauce, over spaghetti, or as part of a vegan sub sandwich. Garnish with fresh herbs like parsley or basil for an added touch of freshness.

Course🍤Appetizer

Diets🌱Vegan...

Category🍖Meatballs

Cuisine🇺🇸American

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 25m