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Quinoa Mushroom Meatballs
The Fitchen

Vegan Quinoa Mushroom Meatballs

4.60 from 5 votes
This vegan quinoa mushroom meatballs recipe makes delicious, hearty vegan meatballs. These are perfect for serving over pasta, veggie noodles, sautéed veggies, or as a quick snack.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 16 meatballs
Course: Main Course
Cuisine: American
Calories: 51
Ingredients Method

Ingredients
  

  • 1 ¼ cup cooked quinoa divided
  • 2 Tablespoons olive oil
  • 1/2 medium yellow onion sliced
  • 2 garlic cloves minced or pressed
  • 8 oz. container bella mushrooms sliced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup oat flour
  • 1 teaspoon Italian herb seasoning
  • ½ teaspoon red pepper flakes
  • 1 tablespoon nutritional yeast
  • 1 tablespoon tamari or soy sauce
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Method
 

  1. In a large skillet, bring 2 tablespoons of oil to medium heat. Add onion and saute 5 minutes until soft and translucent. Add garlic and mushrooms. Saute 5-8 minutes until the mushrooms are tender (don’t overcook to the point where they’re soggy!) Remove from heat and allow to cool.
  2. Preheat the oven to 400ºF and line a baking sheet with parchment.
  3. Add the quinoa and the mushroom + onion + garlic mixture to a food processor. Pulse until well combined. The mixture should resemble a rough paste. Empty into a bowl.
  4. Add oat flour, remaining ¼ cup of quinoa, Italian herb seasoning, red pepper flakes, nutritional yeast, tamari, salt, and pepper. Stir to combine.
  5. Create your meatballs! Scoop the mixture out 1 tablespoon at a time, then roll into balls and place onto the baking sheet. Bake 25-30 minutes, then serve as desired!