If you’re looking for a tasty, filling, gluten free dinner or lunch idea, give these vegan mushroom meatballs a try. They’re delicious served with pasta and marinara sauce, in sandwiches, or simply eaten on their own.
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 longer term storage.
Main Ingredients In Vegan Mushroom Meatballs
I used cremini mushrooms in these vegan mushroom 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 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 These Vegan Meatballs
To make these vegan 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 them at the 20 minute mark before finishing the baking process.
More Vegan Dinner Or Lunch Recipes
This tahini pasta is easy to make and has a creamy, velvety sauce that really hits the spot. It’s full of lemony, garlicky flavour and works equally well served hot or at room temperature.
These vegan stuffed portobello mushrooms are hearty, satisfying, and filling. They’re perfect for dinner or lunch served with a simple salad.
Vegan Mushroom Meatballs
- Food processor
- 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)
- 2 garlic cloves
- 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
- 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.
- Makes 15 vegan mushroom meatballs.
- These meatballs are great served with pasta, marinara sauce, and fresh basil. Or use them in sandwiches, wraps, or simply enjoy them on their own.
I’m Jennifer, the author at A Sweet Alternative. I’m a home cook with a passion for creating gluten free and refined sugar free recipes that call for nutritious ingredients.