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Vegan No Meatballs

Erin
Red quinoa, sun-dried tomatoes, and shiitake mushrooms combine to make a simple 5 ingredient vegan no meatballs. Ready for the oven in 15 minutes and on the table in 45. With gluten-free and oil-free options.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Gluten-Free, Italian, Vegan
Servings 15 meatballs

Ingredients
  

  • 1 tsp olive oil use water if oil-free
  • 1 small onion, diced
  • cups red quinoa, cooked, cooled, and divided
  • cup oil packed sun-dried tomatoes, drained dry packed if oil-free
  • 6 oz shiitake mushrooms, sliced
  • 3-4 cloves garlic, minced
  • ½ cup fresh breadcrumbs gluten-free if necessary

Instructions
 

  • Preheat the oven 350°F a line a rimmed baking sheet with parchment paper.
  • In a skillet heat olive oil and add diced onion cooking for 3-4 minutes until translucent.
  • Add sun-dried tomatoes and shiitake mushrooms. Cook for additional 3-4 minutes
  • Turn off the heat and add the garlic. Allow the garlic to cook for about 30 seconds then remove the skillet from the heat.
  • To the bowl the of a food processor, pulse stale bread into crumbs. Remove the crumbs from the bowl and set aside.
  • Next, add the tomato and mushroom mixture and pulse a few times before adding 1 cup of cooked and cooled quinoa. Then pulse a few more times.
  • Add the breadcrumbs and the rest of quinoa pulsing until just combined.
  • The mixture will be slightly sticky. Roll about 2 tbsp of the quinoa mixture into a ball and place on the prepared baking sheet. Continue rolling the mixture into balls until all the mixture is used.
  • Bake the meatballs for 30 minutes, turning half way through baking. Serve with your favorite pasta sauce and pasta. Top with fresh herbs and vegan parmesan cheese next to a slice of warm French bread.
Keyword 5-ingredient, easy, gluten-free, meatballs, mushrooms, oil-free, pasta, quinoa, red quinoa, shiitake, simple, sun-dried tomatoes, vegan meatballs