Description
These Vegan Mushroom Quinoa Meatballs offer a deliciously meaty texture using wholesome plant-based ingredients. Paired with a tangy and creamy cashew sauce, this gluten-free recipe makes for a satisfying and decadent vegan meal perfect for any occasion.
Ingredients
For the Mushroom Quinoa ‘Meatballs’
- 2 tablespoons extra virgin olive oil, divided
- 1 cup cooked russet potato, roughly chopped (about 1 medium russet potato)
- 1½ cups yellow onion, roughly chopped (about 1 medium onion)
- ½ cup carrot, roughly chopped (about 1-2 medium-size carrots)
- ½ cup celery, roughly chopped (about 2-3 ribs celery)
- 8 ounces cremini mushrooms, roughly chopped
- 1 tablespoon minced garlic (about 2-3 cloves)
- 1 cup walnuts
- 1 cup quinoa flakes or 1 cup oats pulsed to a crumb in the food processor
- 1 tablespoon tamari
- 1 tablespoon nutritional yeast
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon celery salt
- Salt & pepper, to taste
For the Cashew Cream Sauce
- 1 cup raw cashews
- 1 tablespoon extra virgin olive oil
- 1 shallot, roughly chopped (about ¼ cup)
- 1½ cups vegetable broth
- 2 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon dijon mustard
- 1 tablespoon tamari
Instructions
- Cook the Potato: Prick a medium russet potato a few times with a fork. Bake it at 400°F for 45-60 minutes or microwave for about 5 minutes until tender. Let it cool, then roughly chop for use.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, celery, and carrot, and sauté for 5 minutes until onions are translucent. Add mushrooms and garlic; cook for 10-12 minutes until vegetables are browned and tender. Remove from heat and cool.
- Prepare Meatball Mix: Pulse walnuts in a food processor until crumb-like. Add cooked potato and quinoa flakes; pulse until finely chopped. Add sautéed vegetables, tamari, nutritional yeast, oregano, thyme, celery salt, salt, and pepper. Pulse until a dough-like mixture forms, scraping sides as needed.
- Chill Mixture: Transfer mixture to a large bowl, cover, and refrigerate for at least 1 hour to firm up for shaping.
- Shape and Bake Meatballs: Preheat oven to 400°F. Line a baking sheet with parchment or silicone mat. Scoop 1½ tablespoons of mixture and roll into balls (about 26 total). Place on sheet about 1 inch apart. Lightly coat with remaining 1 tablespoon olive oil. Bake for 25 minutes until firm and brown.
- Soak Cashews: Bring 2 cups water to a boil in a small saucepan. Remove from heat and add cashews to soak for 30 minutes. Drain, rinse, and transfer to a blender.
- Sauté Shallot and Garlic: In the same saucepan, warm 1 tablespoon olive oil over low heat. Add shallot and garlic, cooking until fragrant, about 5 minutes. Remove from heat.
- Make Cashew Cream Sauce: To the blender with cashews, add sautéed shallot and garlic, vegetable broth, dijon mustard, and tamari. Blend until smooth. Return sauce to saucepan and warm gently before serving.
- Serve: Plate the baked meatballs and drizzle with warm cashew cream sauce. Enjoy your flavorful vegan meal!
Notes
- Leaving the skin on the potato is optional. The recipe author prefers to peel it before adding.
- Nutrition facts are based on 6 servings (1/6th of the recipe).
- Cooking times may vary depending on potato size and oven calibration.
