Can be pan-fried or baked in the oven. These soft and moist mushroom vegetarian meatballs are simple to prepare and make a perfect weeknight dinner.

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Sweat it on oil and add to the mushroom.

Vegan mushroom meatballs. Cook the spaghetti in boiling salted water until al dente reserving some of the cooking water. You can also make these vegan meatballs a couple days in advance and bake them on the day serving. Made with classic meatball.

They also freeze well and can be rolled into meatballs in a pinch. Bake for 20 minutes rotating the tray half way. How to Make Vegan Mushroom Walnut Meatballs.

3 Make the meatballs. Add the remaining ingredients for the mushroom gravy except for onion and heavy cream and cook slowly for 15-2h. Ready in under an hour in the oven and 30 minutes if pan-frying.

Allow the mixture to cool until it is comfortable to handle. In a small bowl whisk together two eggs then thoroughly mix the eggs into the lentil and mushroom mixture. In the meantime peel and dice an onion.

4 Prepare the tomato sauce and cook the pasta. Use your hands to scoop. Vegan vegetarian nut-free and soy-free optional just use coconut aminos in place of soy sauce.

Divide the mixture into 10-12 portions around 38-42g each roll them into balls and place on a baking tray.

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