Recipe for Vegan mushroom meatballs
Vegan make over of the popular Italian meatball using easy to find ingredients, starting with mushroom and chickpeas. Savory, hearty and meaty while being so healthy approach.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
- 1 14 oz can chickpeas
- 1 lb mushroom
- 1 cup brown rice flour
- 1/2 cup couscous
- 1/2 cup water
- 1 Tbsp soy sauce
- 1 tsp smoked paprika
- 1/2 tsp ground pepper
- 1/4 cup breadcrumb
- 2 Tbsp ketchup
- 2 cloves garlic
- 1/2 white onion
- 2 Tbsp vegan parmesan
- 2 Tbsp Italian spice blend unsalted - optional
Boil water and add couscous in, stir and remove from heat. Let sit for 5 minutes or so.
With your food processor, throw the mushroom, chickpeas and onion in, pulse a few time to coarse dice, like a store ground beef texture. Do not over process.
Transfer a little over half the mixture out, into a mixing bowl.
For the remaining, add 2 gloves garlic, ketchup, ground pepper, paprika and seasoning in; process till smooth.
Add the smooth portion into the previous half coarse mushroom mixture.
Add the couscous mixture, brown rice flour and breadcrumb into mixing bowl.
Add remaining ingredients, Stir well to mix and chill about 10 minutes in fridge.
Preheat oven to 375F.
Take some of the mixture and Roll into 1 inch diameter ball.
Spray your pan or line it and bake these balls for 25 minutes with turning in between.
Pat a little oil on top of each ball to prevent burnt or leave as is for crispy crust.
When both sides are done, remove and throw them into any of your recipes that call for meat balls