Vegan Meatball Recipe
This vegan meatball recipe is stuffed with healthy, whole food ingredients! Featuring mushrooms, toasted walnuts, quinoa and sautéed carrots, celery, garlic and onions, these vegan meatballs boast big flavor while making your kitchen smell amazing! Pair them with my homemade marinara sauce for a really amazing homemade vegan dinner!
Ingredients
- 2 tbsp olive oil divided
- 1 yellow onion roughly chopped
- 2 cloves garlic roughly chopped
- 1 carrot washed and roughly chopped
- 1 celery stalk washed and roughly chopped
- 8-10 button mushrooms washed and roughly chopped
- 1 cup walnuts toasted
- 1 medium sized Idaho baking potato baked
- 1 cup quinoa flakes with an additional 1/2 c. on reserve; or substitute rolled oats lightly pulsed in your food processor
- 1 tbsp vegan Worcestershire sauce I like the Annie's Naturals brand
- 1 tbsp nutritional yeast
- 1/2 tsp celery salt
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried thyme
- salt & pepper to taste
Instructions
- Preheat your oven to 400 degrees. Wash and clean your baked potato. Thoroughly bake your potato until it is able to be easily pierced with a fork. About 1 hour.
- Rinse and clean your vegetables. Roughly chop the onion, garlic cloves, carrot, celery and button mushrooms. In a skillet, heat the 1 tbsp of the olive oil and add the onions. Cook on a medium-low heat until the onions are soft and translucent. Add the garlic, carrots, celery and buttons mushrooms. Cook, stirring occasionally, until the vegetables are browned.
- While the vegetables are browning, toast the walnuts. I do this in my toaster oven, but you can also do it over the stove top. The walnuts will become fragrant and then burn quickly, so you do need to keep an eye on them.
- Measure out your spices and set aside.
- When the potato is fully cooked, carefully cut it into 3-4 smaller pieces. You do not need to remove the skin. Put the potato into your food processor and pulse. The potato should take on the consistency of mashed potatoes. Add the quinoa flakes and walnuts and pulse until combined. The combined potato, walnuts and quinoa flakes should have a cookie dough like consistency. If at any time the mixture is too thick for the food processor, add water 1 tbsp at a time. This may be required depending on the size of the potato used. Add the browned vegetables and pulse until the vegetables are combined and reduced in size.
- Add the vegan Worcestershire sauce, nutritional yeast and the spices and pulse to combine. Add salt & pepper, to taste.
- The mixture should have the consistency of cookie dough. Put the mixture in the refrigerator for 1 hour to chill. This will make shaping your mixture into meatballs much easier.
- Preheat your oven to 400 degrees.
- Once chilled, remove the mixture from the fridge and begin to form your meatballs. You should be able to get 12 medium-sized meatballs. Place your meatballs on a baking sheet lined with parchment paper and drizzle with the remaining olive oil. Bake for ~25 minutes or until browned.
Tried this recipe?Let us know how it was!