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.
Equipment
- 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
Ingredients
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
Instructions
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.
Tried this recipe?Let us know how it was!