This recipe creates savory vegan mushroom walnut meatballs, combining the earthy flavor of mushrooms with the richness of walnuts for a satisfying plant-based dish.
Baked instead of fried, these meatballs are easy to prepare and pair beautifully with a classic marinara sauce for an Italian-inspired meal.
Perfect as a main course with pasta or as a protein-packed appetizer, these meatballs offer a delicious alternative to traditional meat dishes.
Why You’ll Love This Recipe
- Mushrooms provide a meaty texture and umami flavor that mimics traditional meatballs.
- Walnuts add protein, healthy fats, and a satisfying crunch to the meatballs.
- Baking instead of frying keeps the meatballs lighter and helps them hold their shape without excess oil.
- Simmering the baked meatballs in marinara sauce infuses them with rich tomato flavor and keeps them moist.
Vegan Mushroom Walnut Meatballs in Marinara Sauce
These vegan mushroom walnut meatballs offer a hearty, protein-rich alternative using mushrooms and walnuts, baked to perfection and served in a rich marinara sauce.
- Prep time
- 20 minutes
- Cook time
- 35 minutes
- Servings
- 4
- Yield
- About 16 meatballs
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, finely chopped (225 g)
- 1 cup walnuts, finely chopped (120 g)
- 1 cup breadcrumbs (preferably panko) (100 g)
- 1/4 cup ground flaxseed (28 g)
- 1/2 cup water (120 ml)
- 1/4 cup fresh parsley, chopped (15 g)
- 2 tablespoons soy sauce or tamari (30 ml)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (480 ml)
Instructions
- Prepare Flax Egg In a small bowl, combine ground flaxseed and water. Stir and let sit for 5-10 minutes until it forms a gel-like consistency.
- Cook Mushrooms and Aromatics Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Add garlic and cook another 30 seconds until fragrant. Add chopped mushrooms, cooking until moisture evaporates, about 8 minutes. Remove from heat and let cool slightly.
- Make Meatball Mixture In a large bowl, combine cooled mushroom mixture, chopped walnuts, breadcrumbs, flax egg, parsley, soy sauce, oregano, basil, smoked paprika, salt, and black pepper. Mix thoroughly until a sticky dough forms. If mixture is too wet, add more breadcrumbs; if too dry, add a splash of water.
- Form Meatballs Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Using your hands, form mixture into 1.5-inch (approximately 4 cm) meatballs and place on the baking sheet.
- Bake Meatballs Bake for 20 minutes, turning halfway through, until firm and golden.
- Simmer in Marinara Sauce Transfer meatballs to a saucepan with marinara sauce. Simmer gently over low heat for 10-15 minutes to absorb flavors and ensure a safe internal temperature of 160°F (71°C).
- Serve Serve hot over spaghetti, zucchini noodles, or as a hearty appetizer.
Helpful Tips
- Chop mushrooms finely for the best texture that mimics traditional meatballs.
- Ensure the mixture is sticky enough to hold shape; adjust breadcrumbs or water as needed.
- Use gluten-free breadcrumbs if gluten is a concern.
- For a nut allergy, substitute walnuts with pumpkin seeds or another seed of choice.
- Reheat leftovers gently in sauce to prevent dryness.
Storage and Make-Ahead
Store leftover meatballs with sauce in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over low heat until heated through to above 165°F (74°C).
Do not freeze meatballs with sauce as the texture of mushrooms may change; freeze meatballs alone if needed and thaw before simmering in fresh sauce.
Frequently Asked Questions
Can I make these meatballs gluten-free?
Yes, simply use gluten-free breadcrumbs or crushed gluten-free crackers in place of regular breadcrumbs.
How can I store leftover meatballs?
Keep them refrigerated in an airtight container with sauce for up to 4 days and reheat gently on the stove.
Are these meatballs suitable for nut allergies?
This recipe contains walnuts which are tree nuts. For nut allergies, substitute walnuts with crunchy seeds like pumpkin or sunflower seeds.
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