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Homemade Vegan Mushroom Meatballs & Garlic Bread photo

Vegan Mushroom Meatballs & Garlic Bread

Crowd-pleasing vegan mushroom meatballs served with warm marinara, cashew “parm,” and garlicky ciabatta.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 servings

Equipment

  • Food Processor
  • large sauté pan
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Small saucepan
  • Microplane or fine grater

Ingredients
  

  • 3/4 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1 teaspoon sea salt
  • 1 teaspoon lemon zest optional
  • 1/2 teaspoon garlic powder
  • 1 tablespoon ground chia or flax seeds
  • 3 tablespoons water
  • 1 cup pecan halves toasted
  • 3/4 cup rolled oats certified gluten-free if necessary
  • 2 teaspoons olive oil plus extra for brushing
  • 1 small yellow onion small dice (about 3/4 cup)
  • 8 oz button or cremini mushrooms stems removed and caps sliced (226 g)
  • 3 cloves garlic minced
  • sea salt and ground black pepper to taste
  • 2 tablespoons nutritional yeast
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon gluten-free tamari or soy sauce
  • 1/2 teaspoon chili flakes or more to taste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon liquid smoke
  • 1/3 cup flat-leaf parsley leaves finely chopped
  • warm marinara for serving (see notes)
  • 1 ciabatta baguette
  • 1/4 cup olive oil for garlic oil
  • 3 cloves garlic finely minced or Microplane-grated for garlic oil
  • sea salt to taste for garlic oil
  • chili flakes to taste, optional for garlic oil
  • 1/4 cup flat-leaf parsley leaves finely chopped (for garlic oil and garnish)

Instructions
 

  • Make the cashew “parm”: combine 3/4 cup raw cashews, 1/4 cup nutritional yeast, 1 teaspoon sea salt, 1 teaspoon lemon zest (optional), and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground; set aside.
  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Make the chia gel: stir 1 tablespoon ground chia or flax seeds with 3 tablespoons water in a small bowl and let sit until thickened, a few minutes.
  • Pulse the toasted pecans and 3/4 cup rolled oats in the food processor until you have a coarse meal, then transfer to a medium mixing bowl.
  • Heat 2 teaspoons olive oil in a large sauté pan over medium heat, add the diced small yellow onion and sauté 4–5 minutes until soft and translucent.
  • Add the sliced mushrooms to the pan, season with pepper, and cook about 5 minutes until tender and glossy; add 3 minced garlic cloves and cook 1 minute more, then season with salt and remove from heat.
  • Transfer the cooked mushroom mixture to the food processor, let cool slightly, and pulse until a chunky paste that will stick together (still with small pieces visible).
  • Combine the pulsed mushroom mixture with the pecan–oat mixture in the mixing bowl. Add 2 tablespoons nutritional yeast, 2 teaspoons balsamic vinegar, 1 teaspoon tamari, 1/2 teaspoon chili flakes, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/4 teaspoon liquid smoke, 1/3 cup chopped parsley, the chia gel, and a generous pinch of salt and pepper; mix thoroughly until sticky and slightly chunky, then taste and adjust seasoning.
  • Divide the mixture into 8 equal portions and roll into balls. Place on the prepared baking sheet, brush each ball with olive oil, and bake 25 minutes, or until firm and browned on the bottoms.
  • While meatballs bake, gently heat the marinara in a large saucepan or deep skillet so it is warm for serving.
  • When meatballs are done, transfer them into the warm marinara to heat together briefly.
  • Make the garlic oil: in a small saucepan over medium-low heat, warm 1/4 cup olive oil, add 3 finely minced (or grated) garlic cloves, salt, and optional chili flakes, and simmer very gently about 1 minute while stirring; remove from heat and stir in 1/4 cup chopped parsley.
  • Preheat the oven broiler. Slice the ciabatta baguette in half lengthwise, place cut side up on a baking sheet, brush evenly with the garlic–olive oil mixture, and broil 2–3 minutes until edges are browned and toasted—watch closely to avoid burning.
  • Cut the garlic bread into pieces, serve meatballs in warm marinara, sprinkle with cashew “parm” and extra parsley if desired, and enjoy.

Notes

  • Recipe yields 8 meatballs, about 2 per person for 4 servings.
  • Walnut halves can replace pecans if desired.
  • Use 1/2 teaspoon smoked paprika instead of liquid smoke if preferred.
  • You do not need to wash the food processor between the “parm” and meatball steps.
  • Sprinkle the cashew “parm” on meatballs and garlic bread right after baking.
  • For richer garlic bread, use half olive oil and half vegan butter (2 Tbsp each).