Vegan Mushroom Quinoa Meatballs with Cashew Cream Sauce

5 from 1 vote

Vegan Mushroom Quinoa Meatballs with Cashew Cream Sauce

Made with whole food ingredients, these vegan 'meatballs' have a surprisingly meaty texture. Served with a tangy cashew cream sauce, it makes for a decadent plant-based meal! (gluten-free)

Prep Time1

Cook Time25

Total Time1 25

Course: dinner, Main Course

Cuisine: American

Servings:

Calories: 444kcal

Ingredients

For the Mushroom Quinoa 'Meatballs'

2 tablespoons extra virgin olive oil divided
1 cup cooked russet potato roughly chopped (about 1 medium russet potato)(see notes)
1½ cup yellow onion roughly chopped (about 1 medium onion)
½ cup carrot roughly chopped (about 1-2 medium-size carrots)
½ cup celery roughly chopped (about 2-3 ribs celery)
8 ounces cremini mushrooms roughly chopped
1 tablespoon minced garlic about 2-3 cloves
1 cup walnuts
1 cup quinoa flakes or 1 cup oats pulsed to a crumb in the food processor
1 tablespoon tamari
1 tablespoon nutritional yeast
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon celery salt
salt & pepper to taste

For the Cashew Cream Sauce

1 cup raw cashews
1 tablespoon extra virgin olive oil
1 shallot roughly chopped (about ¼ cup)
1½ cups vegetable broth
2 garlic cloves minced (about 1 tablespoon)
1 tablespoon dijon mustard
1 tablespoon tamari

US Customary - Metric

Instructions

Prepare the 'Meatballs'

You'll need to start by cooking the russet potato first. Prick it a few times with a fork and then you can either bake it in the oven at 400°F for 45-60 minutes or microwave it for about 5 minutes. *Actual time may vary depending on the size of your potato. Set aside and allow to cool before chopping to use in the recipe.
Meanwhile, prep the remaining vegetables for the meatballs. In a large skillet, warm the oil over medium heat. Add the onion, celery and carrot. Sauté, while stirring, for about 5 minutes, until onion is translucent. Next add the mushrooms and the garlic. Continue to cook while stirring for about 10-12 minutes, or until vegetables are browned and tender when pierced with a fork. Remove from heat and set aside to cool.
In a food processor, add the walnuts and pulse until close to a crumb-like texture. Add the cooked potato and the quinoa flakes and pulse until potato is finely chopped. Lastly, add the browned vegetables, tamari, nutritional yeast, oregano, thyme, celery salt and a pinch of salt & pepper. Pulse until everything is evenly combined and dough-like texture forms. You may need to scrape down the sides of the processor and pulse again to help it blend everything together.
Transfer the mixture to a large bowl, cover and refrigerate for at least an hour. This will make it easier to work with when you shape it into balls. While the dough chills, skip ahead to preparing the cream sauce (if using).
Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Once the mixture is firm, scoop out about 1½ tablespoons at a time and roll into individual balls, arranging on the baking sheet about an inch apart. You should get about 26 balls total.
Lightly coat with remaining tablespoon of oil then bake in the oven for about 25 minutes, or until firm and brown.

Prepare the Cashew Cream Sauce

In a small saucepan, bring 2 cups water to a boil. Remove from the heat then add the cashews. Allow to soak for 30 minutes. Strain and rinse then transfer to a blender.
In the same saucepan, warm 1 tablespoon olive oil over low heat. Add the shallot and garlic then cook until fragrant, no more than 5 minutes. Set aside.
To the blender, add the cooked shallot/garlic, vegetable broth, dijon mustard and tamari. Blend until smooth. Add back to the saucepan to warm for a few minutes before serving with meatballs, and enjoy!

Notes

Leaving the skin on when you chop up the potato is optional but I prefer to cut it off and add it to the recipe without the skin.

Nutrition Facts are for 6 servings or 1/6th of the recipe

Meatball recipe barely adapted from Herbivores Kitchen

Nutrition