Vegan Meatballs

This vegan version of meatballs is made with mushrooms, tofu, oat flour and a blend of spices and herbs. They are incredibly flavourful, tender and aren’t mushy or dry.
These meatballs are easily customisable as well! You can add boiled mashed potato, lentils, quinoa and even fill in some grated cheese.

Holding the meatball together is crucial, and the key is to add the right ratio of flax eggs to bread crumbs. (You can substitute flax eggs with chia eggs)
These meatballs can be cooked by steaming, frying, baking or braising in sauce. Add them to your spaghetti, subs, rice or serve them dry as finger food.

INGREDIENTS : –

• 100g tofu, grated
• 10 white mushrooms, finely chopped
• 1 onion, finely chopped
• 3 garlic, minced
• 1 cup breadcrumbs
• ¼ cut oat flour
• 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water ; let it sit for 10 minutes)
• ½ tsp salt
• ½ tsp ground black pepper
• ½ tsp chilli powder
• 1 tsp dried basil
• 1 tsp oregano
• ½ cup parsley, finely chopped
• 1 tbsp olive oil

INSTRUCTIONS : –

1. Heat oil in a pan over medium heat. Add the mushrooms and sauté until they shrink in size.
2. Add the onion and garlic and cook for about a minute before adding in the grated tofu.
3. Stir-fry for 2-3 minutes. Allow the mixture to cool and then transfer to a large bowl.
4. Add the breadcrumbs, oat flour, parsley and the remaining spices & seasoning. Stir to combine.
5. Pour the flax egg and mix well.
6. Tightly pack and shape the mixture into 1 inch balls.
7. Preheat the oven to 350 degrees F.
8. Place the balls on a greased baking sheet or a parchment lined baking sheet, and bake for 25-30 minutes or until golden and crisp.
9. Dunk the balls in your desired sauce or gravy and serve.