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★★★★★20 Comments

Vegan Mushroom Meatballs in Pepper Sauce {Quick Meal}

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by Lindsay Cotter Published: Apr 23, 2020

Dairy-FreeEgg-FreeGluten-FreeGrain-FreeLow-CarbVegan
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vegan mushroom collage with baked meatballs
vegan mushroom collage with baked meatballs

This Vegan meatballs in pepper sauce is an easy delicious, gluten free meatless meal. Make this baked mushroom meatball recipe for a quick dinner in under an hour! Lower carb option available.

Recipe video provided!

Overhead view vegan meatballs on plate with ziti pasta

This mushroom meatballs recipe has been waiting for you!! I tested, tested, tested and goodness gracious I couldn’t be happier with the final results. MEATY MEATLESS MEATBALLS made with real vegetables. Get your party pants on because we’re going to celebrate home cooking made simple. I may be bias, but I think the whole family will love this. Yes, even the picky eaters.

These vegan meatballs are a great option for when you want those classic comfort food flavors. The ingredients used are full of so many vitamins and health benefits too!

My favorite way to serve this is by smothering the mushroom meatballs with finger-licking good red pepper sauce. The creamy sauce adds an extra punch of flavor to the already juicy and delicious plant-based meatballs.

These mushroom meatballs come together by combining flax eggs, ground nuts, flour, veggies, and spices.

If you’ve never made meat-free meatballs before, the texture will seem different then what you are used to. Don’t worry! They will still hold together during baking and taste delicious when smothered in red pepper sauce.

Just trust me on this, m’kay?

skillet of vegan mushroom meatballs in red pepper sauce

Ingredients

This is what you’ll need for the mushroom mixture:

  • Flax eggs – ground flax meal and filtered water
  • Nuts – almonds, pistachios, or walnuts (toasted or roasted work best)
  • Veggies – red onion and mushrooms
  • Flour – gluten-free flour or oat flour (can also use chickpea flour)
  • Nutritional yeast
  • Garlic
  • Tamari soy sauce
  • Seasonings – fresh basil, dried parsley, paprika, onion salt, salt and pepper
  • Oil or vegan butter – for the pan
ingredients in small bowls to make a mushroom vegan meatball recipe

Substitutions

  • You can replace the spices with seasoning blends if you’d prefer. To do this, leave out the paprika, parsley, and onion salt and replace with 2 teaspoons Italian & herb or BBQ spice mix.
  • Regular soy sauce can be used in place of the tamari if you are not gluten-free or sensitive to gluten.

What sauce should you cook the mushroom meatballs in?

My favorite is of course, this easy blender pepper sauce. Made with pantry staples, yet again! But not to worry, this meatball recipe is great with just about any sauce. For reals!

ROASTED RED PEPPER SAUCE

red pepper sauce ingredients in blender

In this vegan meatball recipe, we’re serving the meatless goodness with an AMAZING red pepper sauce. Note that the sauce recipe link takes you to the salmon and red pepper post. The sauce is in the recipe card, first.

For that, you will need:

  • Jarred roasted red peppers
  • Smoked nuts – almonds and/or cashews
  • Plum tomato
  • Red wine vinegar – can also use Sherry cooking wine
  • Cream – use a non-dairy unsweetened creamer/milk to keep this dish vegan or heavy cream for dairy loving folk.
  • Garlic
  • Spices – paprika, crushed red pepper, salt, and pepper

How to make PERFECT vegan meatballs

Vegan Mushroom Meatballs in Pepper Sauce {Quick Meal}

Okay, get ready to roll (the vegan mixture, that is!)

Overhead view mushroom meatballs lined up on turquoise baking sheet.
  1. Start by making your flax eggs. Combine the flax and water together in a small bowl using a whisk or a spoon. Set aside to thicken.
  2. Add the nuts to the bowl of a blender or food processor and let that baby run and blend until you get a fine nut meal.

Mix with the flour in a small bowl and set aside. NOTE: If you are using raw nuts, dry toast them first to release the oils and flavors. Trust me, it’s soooo worth the extra 15 minutes.

Overhead view skillet with sautéing mushrooms for vegan mushroom meatballs
  1. Next, add some oil to a large pan over medium heat. When the oil starts to shimmer in the pan, add the red onion and sauté until soft and fragrant.
  2. Add the sliced mushrooms and continue to cook until those have softened and are lightly browned.
  3. Cover the pan and reduce the heat to medium-low. Cook for another 5 minutes, stirring occasionally.
  4. Remove the lid, season with salt and pepper, and stir again. Turn off the heat and let cool for 5-10 minutes.
  5. Wait until the mixture cools down, then transfer everything from the pan to the bowl of a food processor or blender. Add the minced garlic and blend everything to make a paste. You may need to stop and scrape the sides a few times.
Overhead view food processor bowl filled with vegan mushroom batter.
Clear glass mixing bowl filled with all ingredients for vegan mushroom meatballs ready to be mixed together.
  1. Transfer the paste to a mixing bowl. Then, simply stir in the flour/nut mixture.
  2. Add the tamari, nutritional yeast, spices, and herbs and stir together. Then mix in the flax egg.
  3. Scoop evenly sides balls from the mixture and gently finish forming with your hands. If the mixture is too soft, chill for about 30 minutes and try again.
  4. Place the meatballs on a baking sheet lined with parchment paper. Make sure to space them out so they aren’t touching.
  5. This vegan meatball recipe makes 6 large meatballs or 10-12 smaller ones. For larger meatballs, bake at 400 degrees F for 30-35 minutes. For smaller meatballs, only cook for 25-30 minutes.
mushroom meatballs lined up on blue baking sheet
mushroom meatballs in sauce with spoon scooping up one meatball

Here’s how to make the oh, so gorgeous, silky, creamy RED PEPPER SAUCE:

  1. Put all the ingredients except for the cream in a blender or food processor.
  2. Blend until smooth, then transfer to a small saucepan. Heat over low heat and stir in the cream.
  3. Continue to heat for 2-4 minutes until warm, smooth, and combined.
  4. Spoon over your mushroom meatballs and enjoy!

For ingredients measurements and more instructions on making this sauce, you can find the recipe here.

We garnished with hemp seeds for a nutty topping that looks similar to parmesan! Super tasty and delicious!.

Print
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Vegan Mushroom Meatballs (Gluten Free)


★★★★★

5 from 5 reviews

  • Author: Lindsay Cotter
  • Total Time: 40 minutes
  • Yield: 10–12 meatballs 1x
  • Diet: Vegan
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Description

Vegan Mushroom Meatballs in Pepper Sauce (lower carb option)


Ingredients

Units Scale

For the Mushroom Meatballs

  • 1 Tablespoon ground flax meal + 3 Tablespoons water
  • 1 Tablespoon light olive oil or vegan butter
  • ⅔ cup chopped red onion or 1 large shallot
  • 8 ounces cremini mushrooms, sliced
  • kosher salt and ground black pepper, to taste
  • 1 cup roasted nuts (almond, pistachio, or toasted walnut halves), see notes if unroasted
  • ⅔ cup gluten free flour or oat flour
  • 1 ½ teaspoons minced garlic (~3 cloves garlic)
  • 1 Tablespoon gluten-free tamari soy sauce
  • 2–3 Tablespoons nutritional yeast
  • 3 Tablespoons chopped fresh basil + extra for garnish
  • ½ teaspoon paprika (see notes)
  • 1 teaspoon dried parsley
  • ½ teaspoon onion salt
  • 2 cups Red Pepper Sauce (or sauce of choice)
  • Garnish – fresh chopped basil and cracked pepper

Instructions

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the ground flax and water. Let it sit for a few minutes until it thickens into an egg-like consistency. 
  3. In a large frying pan, heat 1 Tablespoon oil over medium heat. Cook and stir onions until fragrant and softened, around 3 minutes. Add the mushrooms and sauté until lightly browned and softened. Cover and cook on medium low for 5 minutes, mixing a couple times. Season with salt and pepper and mix again. Set aside to cool for at least 5-10 minutes.
  4. While the mushrooms are cooling, add the roasted nuts to a food processer and blend until a fine nut meal is formed. Transfer to a bowl and mix in flour. 
  5. Next place the mushrooms, onion, and garlic in the food processor or blender. Blend until a soft paste is formed, stopping to scrape the sides a few times.
  6. To the flour bowl, add the mushroom paste, soy sauce, nutritional yeast, basil, paprika, parsley and onion salt. Stir until combined.
  7. Mix in the flax egg.  If the batter is too soft, place in the fridge to chill for 30 minutes.
  8. Using a cookie scoop and then rolling by hand, shape the batter into meatballs. Place on the lined baking sheet. 
  9. Bake for 20 minutes then turn the meatballs over and place back in the oven for another 10-15 minutes.
  10. While the vegan mushroom meatballs are baking, heat the pepper sauce in a large saucepan (can use the same one from the mushrooms) over low heat.
  11. Once the meatballs are done baking, add to the pan of warmed Pepper Sauce or sauce of choice. Mix and keep warm until ready to serve. Serve and garnish with basil and cracked pepper.
  12. Store in the fridge in an airtight container for up to 3 days.

Notes

Substitutes – For a lower carb option replace the oat flour with chickpea flour. Use 2 teaspoons Italian seasoning to replace the paprika, parsley, and onion salt. 

Cooking Tip – To roast raw nuts, add the nuts to a skillet on medium high heat, stirring often, for 5 minutes or just until you can smell them toasting but not burning. Once cooled, transfer to a food processor or blender and blend until a fine nut meal is formed.

  • Prep Time: 10
  • Cook Time: 30
  • Category: main
  • Method: oven
  • Cuisine: italian american

Nutrition

  • Serving Size:
  • Calories: 114
  • Sugar: 1.9 g
  • Sodium: 235.8 mg
  • Fat: 7.8 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 7.7 g
  • Fiber: 2.7 g
  • Protein: 4.8 g
  • Cholesterol: 0 mg

Keywords: meatballs, vegetarian, keto, low carb, healthy, vegan, mushroom

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

Alright my friends, let me know if you give this recipe a whirl! It truly has become as repeat meatless recipe in our house. I think you’re family will love to too!

p.sHow are you guys holding up during this time? Comment below or email me! I want to know and be there for you. <3

Cheers & stay healthy,

LC

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Categories: Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Has Video, Low-Carb, Main Dishes, Oven, Quick Meals, Vegan, Vegetarian Tags: dinner, vegan

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vegan mushroom collage with baked meatballs
vegan mushroom collage with baked meatballs
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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  1. Licia Bomfim

    10/07/2020 at 6:19 PM

    I made these tonight. They were delicious!! I used roasted cashews since that was the only nuts I had and it worked out well. Can I freeze them once they are baked?

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      10/07/2020 at 8:34 PM

      So glad you loved them! Sure, you should be fine to freeze them once they are baked.

      Reply
  2. Taylor

    08/14/2020 at 11:08 AM

    Can I use eggs instead of flax eggs? Will that change anything about the instructions?

    Reply
    • Avatar photoLindsay Cotter

      08/14/2020 at 11:43 AM

      I haven’t tried it, but worth a shot! FOr sure! You just might need more flour to bind

      Reply
  3. Chypa

    07/02/2020 at 11:57 PM

    Do you think i can take out the nuts? Maybe replace it with quick oat or panko?

    Reply
    • Avatar photoLindsay Cotter

      07/03/2020 at 9:02 PM

      I think oats would work just fine! Keep me posted.

      Reply
  4. Elizabeth

    05/06/2020 at 7:09 PM

    This recipe for vegan GF mushroom meatballs looks delicious. I am allegic to flax, any suggestions for substitutes? Thanks.

    Reply
    • Avatar photoLindsay Cotter

      05/07/2020 at 10:03 AM

      You could use more chia seed, ground! No prob! Does that work?

      Reply
  5. Nancy

    04/24/2020 at 10:04 AM

    These meatballs are perfect! Love the flavor of the mushrooms in them!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      04/25/2020 at 7:15 PM

      Thank you, Nancy! Glad you loved them!

      Reply
  6. Linda

    04/24/2020 at 9:24 AM

    I am not able to find the recipe for the red pepper sauce. Any suggestions?

    Reply
    • Avatar photoLindsay Cotter

      04/24/2020 at 9:50 AM

      That is so strange. The pepper sauce is here. Can you see it now? Let me know if not and I will add to card. https://www.cottercrunch.com/baked-salmon-with-roasted-red-pepper-sauce/

      Reply
  7. Ghulam Mohyudin

    04/24/2020 at 2:13 AM

    Good to know that works too! I learn so much from you as well! Keep it up great post.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      04/25/2020 at 7:24 PM

      Thank you!

      Reply
  8. Suzy

    04/23/2020 at 10:38 AM

    I am loving that these are gluten free! The red pepper sauce sounds incredibly good over the meatballs!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      05/06/2020 at 8:31 PM

      Thank you, Suzy!

      Reply
  9. Lauren k

    04/23/2020 at 9:57 AM

    I’m so intrigued by these! I love your recipes so much. Thank you!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      05/06/2020 at 8:30 PM

      Thank you, Lauren!

      Reply
  10. Katie

    04/23/2020 at 8:44 AM

    Looks delicious, and I would love to try. The link to the red pepper sauce takes me to a page with no recipe. Has it been moved?

    Reply
    • Avatar photoLindsay Cotter

      04/23/2020 at 8:50 AM

      oh strange! It shows link on my end. It’s this recipe. IT’s linked with the salmon. Does that make sense?

      https://www.cottercrunch.com/baked-salmon-with-roasted-red-pepper-sauce/

      Reply

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vegan mushroom collage with baked meatballs
vegan mushroom collage with baked meatballs
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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vegan mushroom collage with baked meatballs
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