Mushroom Quinoa Veggieballs [Food Processor Attachment]
Loved for Lifetimes RecipeMushrooms and our Vegan Parmesan add the umami flavor like traditional meatballs have. This recipe is an amazing vegan alternative for your Italian dinner.
Ingredients
- 1 pound (454 g) mushrooms
- ¼ (185 g) eggplant, halved
- 1 medium (240 g) onion, quartered
- 4 garlic cloves, peeled
- 1 Tablespoon olive oil
- ⅛ cup (20 g) raw quinoa
- ½ teaspoon mushroom powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup (60 g) Vegan Parmesan Cheese [or nutritional yeast]
- 3 Tablespoons (45 ml) aquafaba
- 1 cup (110 g) flax meal
- 1 Tablespoon lemon zest
- ½ bunch Italian flat leaf parsley, leaves only, chopped
Directions
- Preheat oven to 400°F (205°C)
- Fit the Food Processor with the Multi-Use Blade. Place the mushrooms into the Vitamix container and secure the lid. Pulse the mixture 12–15 times until evenly chopped or desired consistency is reached. Remove to a separate bowl.
- Place the eggplant, garlic, and onion into the Vitamix container and secure the lid. Pulse the mixture 10–15 times until evenly chopped or desired consistency is reached.
- Heat a large sauté pan to medium high heat and add the olive oil. Add the mushrooms, vegetable mixture, mushroom powder, quinoa, salt and pepper to the pan and cook for 15 minutes. Remove from heat to a separate bowl and add the parmesan, aquafaba, flax meal, lemon zest, and parsley. Stir to combine and chill for 15 minutes.
- Line a sheet tray with parchment paper. Using a 20 scoop (1 5/8oz portions) portion the mixture into 12 mushroom balls.
- Place in preheated oven and bake for 30 minutes.
Chef's Notes
- Re-imagine meatballs with this vegan recipe packed with vitamins, minerals, healthy fats and fiber. And don't worry, each serving of these contains 10 grams of protein, so you're not missing out!
- This recipe goes great with our Spaghetti and Roasted Vegetable Sauce recipe to create a vegan pasta night.
