Ingredients
Scale
- 1 cup walnuts, chopped
- 2 cups mushrooms, finely diced
- 1 small onion, minced
- 3 cloves garlic, minced
- 1/2 cup cooked quinoa or oats
- 2 tablespoons soy sauce or tamari
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or Italian herbs
- Salt and pepper to taste
- Olive oil for baking or frying
Instructions
- In a large mixing bowl, combine the finely diced mushrooms, minced onion, garlic, and chopped walnuts. Add the cooked quinoa, soy sauce, tomato paste, smoked paprika, thyme, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Using your hands or a scoop, form the mixture into golf ball-sized meatballs and place them on a parchment-lined baking sheet.
- Preheat your oven to 375°F (190°C). Bake the meatballs for 20-25 minutes until golden brown. Alternatively, heat olive oil in a skillet over medium heat and fry the meatballs for 8-10 minutes, turning occasionally until crispy on all sides.
Notes
- For easier chopping, use a food processor or the Fullstar Ultimate Veggie Prep Master.
- You can substitute walnuts with almonds, pecans, or cashews for different flavors.
- Ensure to cool completely before storing in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer, Main Course
- Method: Bake, Fry
- Cuisine: Plant-Based, Vegan
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 meatball (approximate)
- Calories: 88 Kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
