Vegetarian recipes which can please all your guests can be quite difficult. These meatless meatballs are surprisingly meaty and hearty and can be enjoyed by all, even the biggest meat eaters!
Mix the flaxseed powder along with the water and set aside for 10 minutes to make your flax egg.
Heat 1 tablespoon of olive oil in a skillet over high heat. Add mushrooms along with a pinch of salt and cook for until all the water has evaporated from the pan.
Then add in your onions and cook till both mushrooms and onion are caramelised and a deep brown colour. This stage is very important because if you do not cook it till it is a dark deep brown colour, you just will not get the meaty taste and texture.
Remove from heat and stir in the garlic and walnuts into the mushroom mixture.
In another bowl, mix the mushroom mixture with oats, breadcrumbs, parsley, chilli flakes, parmesan, flax egg, oregano, salt and pepper. The mixture should hold together when pressed.
Cover bowl with plastic wrap and refrigerate at least 4 hours. Refrigerate overnight for best flavour and texture. Roll meatballs between your hands until smooth.
Heat up the remaining olive oil in the saucepan and brown the meatless meatballs on all sides till golden brown.
Add in your pasta sauce and let it simmer for at least half an hour. Transfer to a serving bowl and garnish with some extra parsley before serving.
Ingredients
Directions
Mix the flaxseed powder along with the water and set aside for 10 minutes to make your flax egg.
Heat 1 tablespoon of olive oil in a skillet over high heat. Add mushrooms along with a pinch of salt and cook for until all the water has evaporated from the pan.
Then add in your onions and cook till both mushrooms and onion are caramelised and a deep brown colour. This stage is very important because if you do not cook it till it is a dark deep brown colour, you just will not get the meaty taste and texture.
Remove from heat and stir in the garlic and walnuts into the mushroom mixture.
In another bowl, mix the mushroom mixture with oats, breadcrumbs, parsley, chilli flakes, parmesan, flax egg, oregano, salt and pepper. The mixture should hold together when pressed.
Cover bowl with plastic wrap and refrigerate at least 4 hours. Refrigerate overnight for best flavour and texture. Roll meatballs between your hands until smooth.
Heat up the remaining olive oil in the saucepan and brown the meatless meatballs on all sides till golden brown.
Add in your pasta sauce and let it simmer for at least half an hour. Transfer to a serving bowl and garnish with some extra parsley before serving.