These walnut mushroom meatballs are delicious served with pasta and marinara sauce, in sandwiches, or simply enjoyed on their own. These gluten-free, vegan meatballs are easy to make and nutritious. Give them a try if you’re looking for plant-based dinner ideas, like this pesto quinoa, which is another tasty option.
Main Ingredients and Substitutions
I used cremini mushrooms in these meatballs, but any variety of mushrooms will work. White button mushrooms will do just fine in these meatballs.
I opted to use canned black beans (drained and well rinsed) with no salt added in this recipe, but you can substitute cooked dried black beans if you like, or any other type of bean. Chickpeas, kidney beans, or even lentils are all good alternatives, so use whichever type you prefer.
This recipe calls for walnuts but you can substitute cashews if you prefer. Or if you need to avoid nuts altogether you can substitute pumpkin seeds or sunflower seeds instead.
These vegan walnut meatballs are spiced with dried thyme and oregano because those herbs pair nicely with mushrooms. If you don’t have thyme and oregano you can use Italian seasoning or dried basil instead.
This recipe calls for two cloves of fresh garlic, but if you don’t have any you can substitute 1 teaspoon of garlic powder.
I used gluten-free oat flour to help bind these meatballs and give them a nice texture. You can purchase ready made oat flour or make your own oat flour at home easily. To make oat flour, simply add some rolled oats to a food processor or high powered blender, then process/blend for two minutes or until a a flour-like texture is achieved. Alternatively you can substitute gluten-free bread crumbs if you prefer.
How to Make Walnut Mushroom Meatballs
Start by sautéing the mushrooms with the salt, pepper, and the other spices. Mushrooms tend to release water when cooked, so it’s important to continue to sauté them until all of that water has evaporated, otherwise the end result will be watery meatballs.
Next you’ll add the beans and continue to sauté for an additional five minutes. This is an important step because that cooking time helps dry out the beans which gives the meatballs a satisfying texture.
Once the mushrooms and beans are finished sautéing, you’ll add that mixture to a food processor, along with the garlic, oat flour, and walnuts. Process until a smoothish texture is achieved but some small chunks and texture still remains.
You’ll probably need to scrape down the sides of the food processor with a spatula once or twice to ensure everything gets properly mixed. Don’t try to achieve a perfectly smooth purée. A little texture makes these meatballs more satisfying.
Next you’ll scoop out some of the meatball mixture (about 1 heaping tablespoon per meatball) into your hands and roll them into balls. Place them on a parchment paper lined baking tray and they’re ready to bake. Be sure to flip the meatballs at the 20 minute mark before finishing the baking process.
Serve these meatballs hot, with pasta and marinara sauce (or try them with this creamy cauliflower cashew sauce). Or add them to sandwiches, wraps, or simply enjoy them on their own.
Storage and Freezing
These vegan meatballs are perfect for meal prepping. You can make them in advance and store them in an airtight container in the fridge for up to five days or freeze them for up to three months. Then defrost overnight in the fridge before heating, or heat from frozen.
Walnut Mushroom Meatballs Recipe (Vegan and Gluten Free)
Equipment
- Food processor
Ingredients
- 2 garlic cloves
- 5 cups chopped mushrooms
- 2 cups canned black beans with no salt added (drained and rinsed)
- 1/2 cup chopped walnuts
- 1/4 cup gluten-free oat flour (or substitute gluten-free bread crumbs)
- 1 tablespoon olive oil (or substitute your preferred oil)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
Instructions
- Add the olive oil to a large saucepan and set heat to low-medium.
- Add the chopped mushrooms, salt, pepper, oregano, and thyme, and sauté until the mushrooms are slightly caramelized and any water that the mushrooms have released has evaporated from the pan (approximately 10 minutes).
- Add the black beans and sauté for an additional 5 minutes.
- Add the mushroom and bean mixture to a food processor along with the walnuts, garlic cloves, and oat flour, then process until the ingredients are well combined but some texture remains (don’t try to achieve a very smooth purée).
- Preheat the oven to 400 degrees Fahrenheit.
- While the oven is heating, form meatballs by scooping out the meatball mixture into your hands (use 1 tablespoon of the mixture per meatball) then roll them into ball shapes before placing on a parchment paper lined baking sheet.
- Bake the meatballs for 20 minutes, then flip them to ensure even cooking before baking for an additional 12 minutes.
- Serve hot.
Notes
- These vegan meatballs are great served with pasta, marinara sauce, and fresh basil. Or use them in sandwiches, wraps, or simply enjoy them on their own.
Nutrition
More Vegan Dinner Recipes to Try
- These vegan stuffed portobello mushrooms are hearty, satisfying, and filling. They’re perfect for dinner or lunch served with a simple salad.
- These almond butter noodles are easy to make and delicious.