CRISPY outside, SOFT inside!!! 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. You’re going to immediately wonder why you don’t make these more often.
Ingredients
Sautee mushrooms
* 1 Tbsp Olive oil
* 1 Onion (small)
* 3 cloves Garlic
* 11 oz Champion or White Bottom Mushrooms
* 1 tsp Basil dried
* 1 tsp Oregano dried
* 1/2 tsp Cumin
* Salt and Pepper to taste
Making mushroom meatballs
* 1/4 cup Walnut meal or 1 cup Walnut halves chopped finely
* 1/2 cup Rice (cooked) measured as cooked
* 1 Tbsp Nutritional yeast
* 1/2 tsp Sweet smoked paprika powder
* 1 + 1/2 tsp Soy sauce or any of the 5 gluten-free soy sauce alternatives
* 2 Tbsp Corn starch or tapioca (depending on the moisture of the mushrooms)
Instructions
Prepare the ingredients
* 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.
Sautee mushrooms
* 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.
Making the mixture
* 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.
Baking or frying
* 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.
__________________________
HOW TO MAKE THIS RECIPE?
DETAILED RECIPE AND STEP PHOTOS HERE: https://mypureplants.com/mushroom-meatballs-vegan
More recipes from us: https://mypureplants.com/plant-based-vegan-recipes
__________________________
SUBSCRIBE so you won’t miss our next video!
https://www.youtube.com/channel/UCcrus93CuiYSiSxtjbyLL5w
——————————————–
Say hi on social:
Facebook – https://www.facebook.com/mypureplants/
Instagram – https://www.instagram.com/mypureplants/
Pinterest – https://www.pinterest.co.uk/mypureplants
Twitter – https://twitter.com/mypureplants
——————————————–
Song: Josh Woodward
Visit his Channel: https://www.youtube.com/user/joshwoodward
Free download: http://joshwoodward.com/
My Pure Plants is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.
source
0 Comments