Our Vegan Mushroom Meatballs are the Perfect Easy Weeknight Dinner!
Our vegan mushroom meatballs are healthy, easy to prepare and taste absolutely delicious! Serve them with some pasta sauce and garnish with fresh parsley for the perfect easy weeknight dinner.
How to make our Italian tomato sauce:
Making an authentic Italian tomato sauce is easier than you might think.
The ingredients you’ll need are:
- 2 tins of canned tomatoes
- 1 small tin tomato paste
- olive oil
- 1 tablespoon vinegar
- 2 cloves of garlic (minced)
- 1 tablespoon sugar
- fresh basil
To prepare the sauce:
- Heat a saucepan over high heat and add in the tomatoes. Allow them to come to the boil and then turn down to a medium heat and allow to simmer for 15 minutes.
- Add the rest of the ingredients and allow the sauce to simmer for a further 30 minutes to reduce.
- Finally, puree the sauce with a handheld blender till your desired consistency and store for later use.
Easy Vegan Mushroom Meatballs!
We couldn’t believe how delicious these vegan mushroom meatballs were, in fact, they were so good that we immediately decided to add them to our weekly meal prep cycle. For two people, it would be so easy to double this recipe and have meatballs to eat the entire week. If you’re going to make these meatballs for your weekly meal-prep I would recommend rolling all the mixture into meatballs and storing the meatballs you don’t eat in the fridge. They should keep well in a closed container for 3-5 days.
If you’re gluten-free you can easily make your meatballs gluten-free, just substitute the oats, the breadcrumbs and soy sauce with gluten-free versions. Tamari would work really well as a substitute for soy sauce.
You will need a food processor to make the meatballs as the mixture is rather thick. I use this Breville one for a lot of my recipes as I find it powerful enough to make short work of anything. You can use a smaller food processor like I had to before I got the Breville, just make sure to split up the meatball mixture and process it in batches.
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