This recipe turned out tasting like a Thanksgiving or a holiday meal. Served with a delicious gravy.
Very easy to make, and enjoyed with mashed potatoes, rice or fries. Simply add your choice of a protein to make it a meal
TASTE AND TEXTURE:
These meatballs remind me of tasting thanksgiving stuffing. With its slightly crunchy texture, served in a savoury creamy gravy.
INGREDIENTS:
- 1 small carton Mushrooms
- Onion
- Garlic cloves
- Oats gluten free or Buckwheat
- Walnuts – if you have an allergy you can leave out, or add in sunflower seeds instead
- Worcestershire sauce – gluten free
- Nutritional Yeast
- Butter – plant-based preferred
- Flax seed ground
- Italian spice
- Red pepper flakes
- Parley dried
Gravy
- Garlic cloves
- Better than Bouillon or Bouillon cube
- Plant-based milk – I used Oat milk for creaminess
- Tomato Paste
- Cornstarch or Tapioca
DIET:
If you are on my Weight Management Program, serve with your choice of a protein and green cooked vegetables.
This recipe is friendly for:
Vegan, Vegetarian, Plant-Based, Low-Sodium, Children, Diabetics, Celiac, Ketogenic, and Weight Management.
Savoury Mushroom Meatballs with Gravy – Plant-Based GF
Reminds me of a Thanksgiving dinner. These savoury mushroom meatballs can be served with mashed potatoes, fries, rice, and a side of your choice of protein.
Texture is slightly crunchy with a savoury, flavour like thanksgiving stuffing.
Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, plant-based, celiac friendly, and weight management friendly.
- Food Processor or Blender
- Large frying pan
- Large baking pan lined with parchment paper
- small glass bowl
- Large Mixing Bowl
- Garlic Press
- Whisk, stirring spoon
- 1/2 tsp, tbsp, cup, 1/3 cup
Savoury Mushroom Meatballs
- 1 tbsp Ground Flax seeds
- 1 1/2 tbsp Warm Water
- 1 Onion medium chopped
- 3 tbsp Butter – plant-based preferred
- 1 package Cremini Mushrooms 8oz, cleaned and sliced
- 4 Garlic cloves pressed
- 1 tbsp Worcestershire sauce gluten free
- 1 1/2 tbsp Italian spice
- 1 tbsp Parsley dried
- 1/2 tsp Red Pepper Flakes. Use 1/4 tsp if you don't want a little spice
- 1/2 tsp Ground black pepper
- 2/3 cup Oats Gluten Free
- 1/2 cup Walnuts
- 2 tbsp Nutritional Yeast
Gravy
- 3 tbsp Butter plant-based preferred
- 3 Garlic cloves pressed
- 1 tbsp Tomato Paste
- 2 cups Water
- 1 cup Plant-based milk unsweetened (I used Oat milk)
- 3 tbsp Cornstarch. You could also use arrowroot powder
- 1 tbsp Better than Bouillon or 1 Bouillon Cube
- 1 tbsp Worcestershire sauce gluten free
Savoury Mushroom Meatballs
-
In the small glass bowl add the flax and warm water. Mix and let sit for 10 minutes.
-
In the large pan, add the 3 tbsp of butter on medium heat. Add in the chopped onions and cook for 5 minutes. Stir often.
Add in the sliced mushrooms, garlic, Worcestershire sauce, Italian spices, parsley, red pepper flakes, and pepper. Combine and cook for 3 minutes.
Set aside.
-
Preheat oven to 350°F (180°C)
-
In the food processor, add the oats and walnuts. Blend until it looks like a course meal.
Pour into the large mixing bowl.
Add the cooked onions and mushrooms into the food processor. Pulse approximately 5 quick times.
Pour this mix in with the oats and walnuts.
Add the nutritional yeast and the flax egg. Stir in well together.
-
Scoop out a small size and roll them into a ball. Place eat one on the baking tray covered with the parchment paper.
You should get approximately 10 – 12 balls.
Bake in the pre-heated oven for 25 minutes.
Turn over half way.
Remove and set aside.
Gravy
-
Large frying pan, add in the 3 tbsp of butter on medium heat. Add in the garlic, Worcestershire sauce, and tomato paste for 1 minute.
Add the Bouillon, and cornstarch into the water or milk, whisk well to combine. Add to the large frying pan. Stir well to combine.
Bring to a simmer, then turn down and allow to thicken for 20 minutes. Stir often.
Add in the cooked mushroom balls, cover gently with the gravy, and allow to reheat for 3 minutes.
-
Serve with your choice of protein. Great also with mashed potatoes, fries, or rice.
-
Store unused mushroom balls separate from the gravy in the fridge for 24 hours. Can be reheated.