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Baked Vegan Mushroom Meatballs (No Breadcrumbs!)

4.91 from 22 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4
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Ingredients

Cashew Vegan "Parm"

  • ¾ cup raw cashews
  • ¼ cup nutritional yeast
  • 1 teaspoon sea salt
  • 1 teaspoon lemon zest (optional)
  • ½ teaspoon garlic powder

Mushroom Meatballs

  • 1 tablespoon ground chia or flax seeds
  • 3 tablespoons water
  • 1 cup pecan halves, toasted
  • ¾ cup rolled oats (certified gluten-free if necessary)
  • 2 teaspoons olive oil, plus extra
  • 1 small yellow onion, small dice (abut ¾ cup diced onion)
  • 8 oz (226 grams) button or Cremini mushrooms, stems removed and caps sliced
  • 3 cloves garlic, minced
  • sea salt and ground black pepper, to taste
  • 2 tablespoons nutritional yeast
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon gluten-free tamari soy sauce
  • ½ teaspoon chili flakes, or more to taste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon liquid smoke
  • ⅓ cup flat leaf parsley leaves, finely chopped
  • warm marinara, for serving (see notes)

Garlic Bread

  • 1 ciabatta baguette
  • ¼ cup olive oil
  • 3 cloves garlic, finely minced (preferably grated on a Microplane)
  • sea salt, to taste
  • chili flakes, to taste (optional)
  • ¼ cup flat leaf parsley leaves, finely chopped

Instructions

Make the cashew vegan "parm"

  • Make the parmesan: In a food processor or the dry blade container of a high speed blender, combine the cashews, nutritional yeast, salt, lemon zest, and garlic powder. Pulse until you have a finely ground mixture that tastes lightly salty and cheesy. Set aside.

Make the mushroom meatballs

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • In a small bowl, stir together the ground chia/flax seeds and water. Let it gel for a few minutes.
  • In the bowl of a food processor, combine the toasted pecan halves and oats. Pulse the mixture until you have a coarse meal. Transfer the pecan and oat mixture to a medium mixing bowl and place the food processor bowl back on the base.
  • Heat a sauté pan over medium heat. Add the 2 teaspoons of oil to the pan. Add the onions and stir. Sauté the onions until soft and translucent, about 4-5 minutes. Add the sliced mushrooms and stir. Season with pepper. Stir and sauté until mushrooms are tender and glistening, about 5 minutes. Add the garlic and stir until very fragrant, about 1 minute. Season the mixture with salt and stir once more.
  • Turn off the heat and transfer the mushroom mixture to the food processor. Let it cool slightly. Then, pulse until you have a chunky consistency that’s almost a paste. It should stick together, but you should still see little pieces of mushroom. Transfer the minced up mushroom mixture to the mixing bowl with the pecans and oats.
  • To the mushroom and pecan mixture, add the nutritional yeast, balsamic vinegar, tamari soy sauce, red pepper flakes, onion powder, garlic powder liquid smoke, parsley, and a good amount of salt and pepper. Add the chia gel into the mixing bowl as well. Using a rubber spatula, thoroughly mix everything until you have a sticky and slightly chunky paste. Give it a taste to check for seasoning (more salt, pepper, chili etc) and adjust if necessary.
  • Divide the mixture into 8 equal portions and roll into balls. Place vegan mushroom meatballs on the parchment-lined baking sheet. Brush the surface of the balls with olive oil. Slide the baking sheet into the oven and bake for 25 minutes, or until balls are firm on the outside and browned on the bottom.
  • While the vegan mushroom meatballs are baking, heat your marinara in a large saucepan or deep skillet. Once the meatballs are done baking, transfer them to the warm marinara and let them heat together.

Make the garlic bread

  • Slice the ciabatta baguette in half as if you were making a big sandwich. In a small saucepan, gently heat the olive oil over medium low. Add the finely minced garlic to the oil, along with the salt and chili flakes (if using). The garlic should simmer ever so slightly. Let it cook for about a minute, stirring constantly. Take the garlic oil off the heat and stir in the parsley.
  • Preheat the broiler of your oven. Place the halved ciabatta on a baking sheet, cut side up (cut the halves in half to fit on the baking sheet if necessary). Brush the ciabatta with the garlic olive oil mixture all the way to the edges. Slide the baking sheet into the oven under the broiler. Broil until the edges of the ciabatta are quite brown and toasted, about 2-3 minutes. Keep an eye on it though! Remove the garlic bread from the oven and cut into smaller pieces.
  • Serve the vegan mushroom meatballs in the warm marinara with chopped parsley on top, and with the garlic bread and cashew “parm” on the side. Enjoy!

Equipment

Recipe Notes

  • This serves 4 people at 2 meatballs each!
  • You could use walnut halves if you don’t have pecans.
  • I love using the liquid smoke for extra depth of flavour, not necessarily an outright smokiness. You could use ½ teaspoon of smoked paprika instead if you like.
  • You need a food processor for the "parm" and 2 stages of the meatballs. No need to wash it between steps.
  • I sprinkle the cashew "parm" on the meatballs and the garlic bread as soon as it gets out of the oven.
  • If you like and have vegan butter on hand, you could do a half and half mix of olive oil and butter for the garlic bread. 2 tablespoons of each!
  • I just ask for “warm marinara” in the ingredients because I didn’t want to add to this already quite long recipe. I generally buy mine for what it’s worth!
Vegan mushroom meatballs are hearty, delicious, tender, flavourful, wholesome, and easy to make. Naturally gluten-free with a mushroom (button or cremini), onion, pecan, and rolled oat base