Mushroom Magic: Seriously Satisfying Vegan Meatballs

Mushroom Magic: Seriously Satisfying Vegan Meatballs

10 May 2025

Mushroom Magic: Seriously Satisfying Vegan Meatballs

Hey there, fellow food adventurers! Get ready to have your minds (and taste buds) blown by these incredible vegan meatballs. Seriously, I've been on a quest to create the perfect plant-based meatball, and I think I've finally nailed it! Forget those bland, dry imitations – these are juicy, flavorful, and have that satisfying chew you crave.

Inspired by the Best (but Better)

Okay, I'll admit it. I was a bit obsessed with those famous Swedish meatballs (you know the ones!). But then I discovered they were secretly swimming in a lot of fat. Time to take matters into my own hands! My goal? To create a healthy, delicious meatball that could rival the original, without all the excess baggage.

The Secret Ingredient? Psyllium Husk!

Traditional vegan meatballs often rely on vital wheat gluten for that meaty texture. But I wanted a gluten-free option. So, I experimented with psyllium husk, a true hero in the gluten-free world! It worked like magic to bind the ingredients and give these meatballs a fabulous chew.

Double the Shiitake, Double the Flavor

I use both fresh and dried shiitake mushrooms in this recipe. The fresh ones bring texture and that umami goodness, while the dried, rehydrated mushrooms (a clever leftover from my mushroom stock!) pump up the flavor even more. It’s all about zero-waste cooking and maximum taste!

Versatile and Delicious!

These meatballs are not just for pasta (though they are amazing with a rich tomato sauce!). Stuff them in a sandwich, serve them with a vibrant salad, or enjoy them as a snack. No matter how you devour them, you are in for a treat!

Ready to Get Cooking?

So, are you ready to experience some meatball love? Let's do this!

Recipe:

Yields: 18 meatballs Prep time: 30 minutes Cook time: 75 minutes

Ingredients

For the Meatballs:

  • 2 medium (10g) dried shiitake mushroom caps, rehydrated
  • 1 tbsp vegetable oil, plus extra for frying
  • 2 large shallots (or 1/2 medium onion), chopped
  • 4 garlic cloves, sliced
  • 125g fresh shiitake mushrooms, sliced
  • 130g cooked chickpeas or cannellini beans
  • 2 tbsp nutritional yeast
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 1 tsp fresh rosemary (or 1/2 tsp dried)
  • 1 1/4 tsp smoked paprika
  • 1/2 tsp black pepper
  • Heaped 1/2 tsp salt
  • 2 tsp balsamic vinegar
  • 3 tsp psyllium husks
  • 20g (1/4 cup) oats (gluten-free if needed)
  • 15-30g (1/4 - 1/2 cup) coarse breadcrumbs (or more oats)

For the Tomato Sauce:

  • 2 tbsp vegetable oil
  • 1 medium onion, diced finely
  • 4 garlic cloves, diced finely
  • 2 x 400g plum tomatoes
  • 2 tsp Italian herbs (or a mix of thyme, basil, parsley, rosemary, marjoram, and oregano)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Pinch of chili flakes (optional)
  • 1/2-1 tsp sugar (optional)

Instructions

Make the Meatballs:

  1. Rehydrate the dried shiitake mushrooms by covering them in boiling water until softened.
  2. Heat a bit of oil in a skillet and sauté shallots and garlic until softened. Add fresh shiitake mushrooms and cook until there is no moisture left and they're slightly caramelised.
  3. Remove stems from rehydrated mushrooms, slice the caps and add to a food processor. Add all remaining meatball ingredients except the chickpeas, and process until everything is well chopped.
  4. Add the mixture to a large bowl. Separately, pulse the chickpeas a few times in the food processor until they’re partially broken down (optional).
  5. Add the chickpeas to the bowl, mixing well by hand.
  6. Squeeze and roll the mixture into balls (around 20g each).
  7. Chill the meatballs for at least a few hours (or overnight).

Cooking Options:

Frying:

  1. Heat 1 tbsp oil in a skillet over a medium heat.
  2. Arrange chilled meatballs in the pan, giving them a minute or two per side until browned and crispy.

Baking:

  1. Preheat oven to 180°C / 355°F.
  2. Brush oil under each meatball and on top. Bake for 20-25 minutes, flipping halfway through.

Make the Tomato Sauce:

  1. Heat oil in a large pan, and saute diced onion until soft and translucent.
  2. Add diced garlic and sauté until fragrant.
  3. Add plum tomatoes, crushing them gently. Add a can of water.
  4. Season with herbs, salt, pepper, and chili flakes.
  5. Simmer gently for 45-60 minutes until the sauce thickens. Add water if needed.
  6. Adjust seasoning and add sugar if needed.

Notes:

  • Feel free to use other types of mushrooms, but I highly recommend shiitake for the best flavor.
  • Psyllium husks are key to the texture of this recipe. You can use ground flax or chia seeds, but the texture may be different.

Enjoy these fabulous, flavourful vegan meatballs! Let me know how you like them!

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