It is a bit difficult to give your vegetarian guests a worthy dish that can sit alongside their non vegetarian counterparts. I am always wondering what to serve them so that they know that I have given their meal the same amount of thought that I would give to a meat dish.
These meatless meatballs are as good as the real thing. Browning the mushrooms really give the meatballs a meaty texture and the parmesan, parsley and garlic are just bang on in terms of flavour.
For a vegan option, you can just omit the parmesan. It definitely does it's bit to add to the flavour but you can leave this out to make it totally vegan.
Simmering them for half an hour in the pasta sauce might seem like a waste of time since they are already cooked but trust me you won't regret it. The meatless meatballs just pick up all the delicious flavours from the sauce and it just becomes even better!
They are definitely spaghetti worthy but I also love just serving them over some warm chunky bread or even between a sandwich, topped with some extra parmesan for a super comforting dinner.
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.
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