MUSHROOM MEATBALLS (VEGAN, GLUTEN-FREE)
These absolutely delicious, rich and flavorful mushroom meatballs are so easy to make. We used only whole foods ingredients with the right combination of spices to create a truly unforgettable vegan or vegetarian meal.
Provided by My Pure Plants
Categories Appetizer Main Course
Time 45m
Number Of Ingredients 18
Steps:
- Peel and finely chop the onion and the garlic.
- Chop walnuts into meal using a food processor if you don't have walnut meal in your pantry.
- Cook the rice according to package instructions.
- Gently wash any dirt off of the mushrooms by using a colander* or a sieve*. Dry them with a paper towel or clean kitchen cloth. We almost never peel mushrooms, but sometimes cut out the stem if they feel too dry or too hard. Then slice them.
- Cook onion and garlic in olive oil and cook them until soft and glassy.
- When they are ready, add sliced mushrooms.
- Add the seasoning: salt, black pepper, ground basil, ground oregano, and cumin. Stir and cook until mushrooms are soft and have shrunk.
- Take a food processor and add sauteed mushrooms, walnut meal, nutritional yeast, smoked sweet paprika powder, soy sauce, and cooked, drained rice. Pulse the mix gently. Don't puree it! You need some chunks and bits for a better texture. Depending on the size of your container, work in batches.
- You can either add the starch in the food processor or after the mix is ready to see how much do you really need. It will be soft and may stick to your hands a bit. If it is too sticky add more starch.
- Now you are ready to form the mushroom meatballs. Take 1-2 Tbsp of the mixture and form the balls with your hands.
- Take a baking mat or a sheet pan with parchment paper and bake them on 350 Fahrenheit (180 degrees Celsius) for 20-30 minutes until they get a crispy crust. Turn them at half-time.
- If you prefer on stove top, take a frying pan and heat it on medium heat. Add a bit of coconut oil or olive oil if you don't have a non-stick pan. Fry them for a couple of minutes each side to give them a nice brown color.
- Serving suggestions above the recipe card!!!
Nutrition Facts : ServingSize 1 ball, Calories 112 kcal, Carbohydrate 7 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 27 mg, Fiber 1 g, Sugar 1 g
VEGETARIAN MUSHROOM MEATBALLS WITH HONEY-GINGER GLAZE
These tender, aromatic meatballs are packed with almost a pound of vegetables and a healthy dose of fresh ginger. Rice noodles are the secret to these tender meatballs, keeping them moist while they bake. The shiitake mushrooms provide rich, meaty umami flavor, while the baby bok choy keeps the meatballs delicate and light. These meatballs make a great snack for entertaining, or can form the foundation of dinner when served over brown rice with more steamed bok choy on the side. Leftover meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.
Provided by Kay Chun
Categories dinner, finger foods, meatballs, vegetables, appetizer, main course
Time 45m
Yield 2 dozen meatballs
Number Of Ingredients 13
Steps:
- In a small saucepan, combine 6 tablespoons soy sauce with the honey; warm over medium-low heat. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes (you should have about 1/3 cup). Stir in 2 teaspoons ginger and 1/2 teaspoon pepper.
- Meanwhile, heat the oven to 375 degrees. Place crumbled vermicelli noodles in a small heatproof bowl and cover with boiling water by 1 inch. Cover and let stand until tender, about 3 minutes. Drain noodles, pressing to remove excess liquid. Cool and coarsely chop.
- In a food processor, pulse garlic until finely chopped. Add mushrooms and pulse just until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with bok choy, pulsing it then adding it to the large bowl. Add panko, egg, salt, cooled noodles and remaining 1 tablespoon soy sauce, 2 teaspoons ginger and 1/2 teaspoon pepper to the large bowl; mix until well blended. Form into 1 1/4-inch balls (about 2 teaspoons each; you should have about 24).
- Arrange meatballs on a greased baking sheet. Brush meatballs with half of the glaze and bake for 10 minutes. Brush meatballs with the remaining glaze, rotate baking sheet before returning to the oven, and bake until golden, 8 to 10 minutes longer. Transfer to serving plate and serve warm.
CHEF JOHN'S MEATLESS MEATBALLS
I made this recipe to celebrate Earth Day. Thanks to a thorough browning, mushrooms provide more than enough savoriness. The garlic, cheese, and parsley do the rest. What really blew me away was how close the texture was to actual meatballs. They are officially approved for use on spaghetti!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 5h30m
Yield 4
Number Of Ingredients 18
Steps:
- Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
- Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
- Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
- Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
- Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
- Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 50.1 g, Cholesterol 110.4 mg, Fat 17.9 g, Fiber 8.4 g, Protein 16.9 g, SaturatedFat 6.2 g, Sodium 1695.2 mg, Sugar 20.5 g
VEGETARIAN MUSHROOM MEATBALLS
These soft and moist mushroom meatballs are simple to prepare and make a perfect vegetarian dinner!
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 3h5m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-low heat. Saute onion in the hot oil, about 7 minutes. Add mushrooms, increase heat to medium-high, and cook and stir until water evaporates and they brown nicely, 10 to 15 minutes. Stir in garlic and transfer mixture into a mixing bowl; let cool.
- Stir oats, bread crumbs, 1/2 cup parsley, eggs, broth, oregano, thyme, salt, and pepper into the mixture to combine. Cover with plastic wrap. Refrigerate for flavors and texture to develop, at least 2 hours, to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet lightly.
- Form small balls from the mixture using a tablespoon as a measure. Place on the prepared baking sheet.
- Bake in the preheated oven until browned, about 15 minutes.
- Meanwhile, heat marinara sauce in a medium saucepan over medium-low heat. Remove meatballs from the oven and transfer to the sauce; cook over low heat for 15 minutes more. Garnish with Parmesan cheese and/or 1 teaspoon parsley.
Nutrition Facts : Calories 475.8 calories, Carbohydrate 65.9 g, Cholesterol 102.2 mg, Fat 15.7 g, Fiber 10 g, Protein 20.1 g, SaturatedFat 4.2 g, Sodium 1204.7 mg, Sugar 20.7 g
More about "vegetarian mushroom meatballs with honey ginger glaze food"
VEGETARIAN MEATBALLS WITH SOY HONEY GLAZE - BON APPéTIT
From bonappetit.com
Estimated Reading Time 6 mins
- Preheat oven to 350°. Working in 3 batches, pulse mushrooms in a food processor until no pieces are bigger than ¼". Transfer to a lightly oiled parchment-lined rimmed baking sheet. Wipe out and reserve food processor.
- Add chickpeas to sheet and toss to combine. Bake, tossing once halfway through, until chickpeas are slightly darkened and mushrooms have shrunk and are browned, 35–40 minutes. Let cool. Keep oven on.
- Meanwhile, bring chile, soy sauce, honey, and 1 Tbsp. vinegar to a boil in a small saucepan. Reduce heat to medium-low and simmer, stirring frequently, until slightly thickened and foamy on top, about 10 minutes. Let cool.
- Pulse eggs, ginger, garlic, panko, chopped scallion greens, ⅓ cup cilantro, and 3 Tbsp. oil in food processor until fully incorporated. Add chickpea-mushroom mixture and 1 tsp. salt and pulse until no pieces are bigger than ¼". Transfer chickpea mixture to a large bowl and chill at least 25 minutes to firm up.
GINGER GLAZED TOFU MEATBALLS - CONNOISSEURUS VEG
From connoisseurusveg.com
VEGETARIAN MUSHROOM MEATBALLS | COOKTORIA
From cooktoria.com
GINGER SESAME VEGAN "MEATBALLS" - MINIMALIST BAKER …
From minimalistbaker.com
4.5/5 (17)Calories 63 per servingCategory Entree
10+ HONEY-GLAZED VEGETABLES RECIPES | EATINGWELL
From eatingwell.com
HONEY-GLAZED MUSHROOMS WITH UDON RECIPE - NYT COOKING
From cooking.nytimes.com
HOISIN ASIAN MEATBALLS - DAMN DELICIOUS
From damndelicious.net
VEGETARIAN MUSHROOM MEATBALLS WITH HONEY-GINGER GLAZE RECIPE
From pinterest.com
VEGETARIAN MUSHROOM MEATBALLS WITH HONEY-GINGER GLAZE RECIPE
From pinterest.com
VEGETARIAN LENTIL AND MUSHROOM MEATBALLS - COOKIE AND KATE
From cookieandkate.com
VEGETARIAN MUSHROOM MEATBALLS WITH HONEY-GINGER GLAZE
From cooking.nytimes.cf
VEGETARIAN MEATBALLS WITH SOY HONEY GLAZE | RECIPE | VEGETARIAN ...
From pinterest.com
NYT COOKING - RICE VERMICELLI RECIPES
From cooking.nytimes.com
10 BEST VEGETARIAN MEATBALLS RECIPES | YUMMLY
From yummly.co.uk
VEGETARIAN MEATBALLS WITH SOY HONEY GLAZE — ANDY BARAGHANI
From andybaraghani.com
VEGETARIAN MEATBALLS WITH SOY-HONEY GLAZE - A PIECE OF CAKE
From 5eb515d756936.site123.me
VEGETARIAN MUSHROOM MEATBALLS WITH HONEY-GINGER GLAZE
From mastercook.com
9 MEATY MUSHROOM RECIPES FOR VEGETARIAN MEALS THAT SATISFY
From bhg.com
NYT COOKING - BOK CHOY RECIPES
From cooking.nytimes.com
MUSHROOMS: 16 DELICIOUS VEGETARIAN RECIPES - HEALTHLINE
From healthline.com
EASY VEGAN MUSHROOM MEATBALLS (GLUTEN FREE) - OKONOMI KITCHEN
From okonomikitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love