These vegan meatballs are CRAZY easy to assemble and makes a great addition to any meal. Protein-packed tofu, hearty mushrooms, and Italian seasoning are just a few of the superstar ingredients in this plant-based recipe!
Meatballs were such a staple in my house growing up. One, because my mother is Italian and two, my parents owned a grinder (sandwich) shop and we would make the meatballs from scratch!
Now that meat is out of my life, it doesn’t mean the balls are! This recipe just has a little unconventional twist. Instead of meat and eggs, we use tofu, mushrooms, and flax seeds. The results are a perfect round ball that doesn’t crumble on contact like other veggie ball recipes I’ve tried out there.
Ingredients for Vegan Mushroom Meatballs
Recipes that call for simple ingredients are not only better for your health, but also your wallet! All the ingredients in this recipe are super cheap to buy and easily accessible!
- Olive oil
- Nutritional yeast
- Ground flaxseed
- Italian seasoning
Note: There are different textures of tofu available, but I used extra-firm for this recipe.
How to make mushroom meatballs
To begin, throw the onions, garlic, and mushrooms into a food processor until finely chopped. Alternatively, you can use a knife and do this step by hand, but I’m all for saving time!
The key is to cook the onion/garlic/mushroom combo low and slow until a lot of the liquid is absorbed. This will keep your balls bound for a hearty veggie ball that stays together!
Once the vegetables are thoroughly cooked, it’s just a matter of adding all your ingredients to a mixing bowl! See? Simple, my friends.
Here’s where the fun kicks in! Use your hands to form the balls! Got kids? This is the perfect step to get them involved 🙂
Tip: If the combination is too liquidly, try adding some more breadcrumbs or flaxseed and let sit for 2-3 minutes. This should help absorb some of the liquid!
Voila! Your vegan meatballs are ready to bake! Place on parchment paper or a baking mat to prevent any sticking (and it’s a healthier alternative than cooking spray!)
What to eat with these vegan meatballs:
Besides pasta, the obvious choice, these vegan meatballs would taste great with other meals.
- Pair with zoodles for a low-carb paleo option
- Make “meatball” subs! Toast bread and add marinara sauce and cheese (use a vegan substitute for a plant-based meal)
- Create a “Buddha bowl” or grain bowl. Pair these veggie balls with quinoa and steamed veggies for a complete and wholesome meal
These vegan meatballs are perfectly baked, meaty, delicious in texture, and super filling! Even if you are a meat-eater, these vegan meatballs are a great plant-based alternative that is healthier than a traditional meatball.
Ways to customize this recipe:
- Swap out breadcrumbs for a GF brand to make this recipe gluten-free
- Add red chili flakes for a tasty spice kick!
- If vegetarian, sprinkle in some parmesan or romano cheese. I think we can all agree cheese is delicious but as a bonus, it works as a binding agent.
If you tried these tofu vegan meatballs, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Easy Vegan Mushroom MeatballsPrint Recipe Pin Recipe
- 1 package tofu extra firm
- 1 8 oz package baby bella mushrooms
- 1 small yellow onion
- 4 garlic cloves
- 1 Tablespoon olive oil
- 1-1/2 cup whole wheat breadcrumbs
- 1/4 cup nutritional yeast
- 1/4 cup parsley
- 2 Tablespoons ground flaxseed
- 2 Tablespoons Italian seasoning
- 1 teaspoon salt
- 1/2 Tablespoon red chili flakes optional
- Preheat oven to 425 degrees Fahrenheit.
- Remove tofu from packaging and wrap in paper towels. Place on a plate and add another plate on top of tofu. Place a heavy object on top of the plate and let sit for 15-20 mins.
- Add onion, mushrooms, and garlic to food processor and pulse until finely chopped
- Place pan on medium heat and add olive oil. Pour onion mushroom and garlic combo into the pan and let cook until most of the liquid is absorbed.
- Remove vegetables from heat and pour into a medium-sized mixing bowl
- Unwrap tofu and add to mixing bowl along with remaining ingredients
- Using hands, mix ingredients together and form 1-inch balls. Place on a parchment-lined baking sheet
- Bake for 10-15 minutes. Remove from heat and let cool for 5 minutes before removing from pan.
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