Vegan Meatballs

This recipe is vegan and can be gluten free if you use gluten free oats

I have been striving for the perfect veggie meatball. Last year, I had a veggie burger that changed my life! However, the restaurant has since shut down. Luckily, I got the 2 main ingredients of their veggie burger before they went out of business..... mushrooms and walnuts!! 

Yield: 15 meatballs

Ingredients

• 1 Tbsp olive oil + olive oil to cook meatballs 
• 1 whole onion- roughly sliced 
• 4 cloves of garlic (whole)
• 8 ounces of mushrooms, roughly chopped (I used crimini)
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme 
• 1/2 tsp dried sage OR you can use 1.5 tsp of Italian seasoning in place of these herbs
• 1 cup whole or chopped walnuts
• 1 Tbsp vegan Worcestershire sauce (I use Annie's Organic) 
• 1 1/4 cups oat flour**
• Salt to taste 

Directions

1. In a large skillet, heat olive oil on medium heat
2. Add onion and garlic and sautee for 3 minutes until they begin to soften
3. Add mushrooms, oregano, thyme and sage (or Italian seasoning) and a sprinkle of salt and cook this mixture for about 8 more minutes until the mushrooms are cooked through 
4. Add walnuts and Worcestershire sauce and cook for 2-3 more minutes
5. Pour the mushroom and walnut mixture into a food processor and pulse until the mixture is thoroughly blended. There should not be any lumps!
6. Pour the mushroom and walnut mixture into a separate bowl and mix in the oat flour so that it is thoroughly combined 
7. Separate the mixture into about 15 equal pieces and roll into meatballs! 
8. Heat olive oil (about 1 Tbsp) in a skillet on medium heat. Once the oil is hot, add the meatballs to the pan and cook for about 5-6 minutes, turning frequently so that they brown on all sides. You may need to add more oil to the pan if the meatballs soak it up. 
9. Smother your meatballs in pasta sauce or pesto and ejoy!! 

**Note: to make oat flour, pour 1 1/4 cups rolled oats into the food processor and pulse until oat flour forms (about 2-3 minutes)