Vegan Pecan + Mushroom Meatballs
VEGAN, GLUTEN-FREE, WHOLE-FOOD MEATBALLS
OK, so did you know that you can boil pecans and they turn soft and malleable and then when processed (with a bunch of other delicious things) turn into the most amazing texture. Honestly, blew my mind how delicious these meatballs are, and very - as much as I don’t love this descriptive word - meaty.
I’m not the biggest fan of all these fake meats on the market, I mean I was never much of a meat lover even when I wasn’t vegan. But, I just find them so overly processed that whenever I eat them I just don’t feel great. BUT, no judgment if you love them and thrive - you do you ya know. BUT, I bet I can persuade you with this meatball recipe and you will LOVE think the same;)!!
My favourite way to serve these vegan meatballs is with spaghetti and marinara, I mean can you get any more iconic? My dad used to make this dish for me when I was young, but of course the meat version with lots of cheese on top, so when I had this meal it gave me all the nice comforting nostalgic feels.
However, I had some leftover and the next day put them inside a toastie with some melted vegan cheese and boy oh boy was it good! So here you are, the perfect dinner and the perfect leftover meal. YOU ARE WELCOME! ;)
INGREDIENTS
1/2 onion, diced
2 garlic cloves, minced
2 portobello mushrooms, diced
1/2 tsp thyme, smoked paprika, cumin, chilli flakes
1 tbsp tomato paste
1 tbsp tamari
1 cup pecans (boiled for 10 mins until soft then drained)
1 can white beans, rinsed
1 cup fresh basil
1 tbsp truffle oil (optional)
1 flax egg (2 tbsp ground flax mixed with 3 tbsp water)
DIRECTIONS
Preheat oven to 180C.
Prepare the pecans. Prepare flax egg.
Heat a pan on medium heat with a touch of olive oil. Sautéed onions until soft and translucent, about 4 mins. Add in garlic, mushrooms, spices and tomato paste and sauté until mushrooms have softened, about 5 mins. Add in Tamari/soy and take off heat and set aside to cool.
Add everything to a food processor and pulse until mixed well, but don’t over process as some texture is good.
Roll into balls and place on baking sheet, allow space between each ball. Drizzle or brush over a little olive oil, bake for 25 mins or until golden brown.
Cook your spaghetti to packet instruction. Prepare your marinara in a pan, add meatballs to marinara and serve with some fresh basil and Cashew Parmesan.