Gluten free and vegan “mush”-balls

Vegan and gluten free mushballs

I’d seen a lot of different recipes for bolognese sauce for pasta, with lentils or quorn mince so I decided to try and create a meat-less meatball using up some of the huge amount of mushrooms I had in the fridge. They turned out so well! A slightly softer texture to regular meatballs but go so well with spaghetti and a tomato sauce!

This recipe serves 2.

Time
40 minutes

Ingredients
160g gluten free spaghetti
For the mushballs
300g mushrooms (or however many you have- I used closed cup and chestnut)
1 onion
1 tbsp. gluten free oats
1 tsp. garlic-infused oil
1 tsp. mixed herbs
Pinch of salt and pepper
For the tomato sauce
1 tin of tomatoes
1 onion
1 tsp. garlic-infused oil
1 tbsp. tomato puree
1 tsp. mixed herbs
1 small glass of red wine
1 tsp. sugar
Pinch salt and pepper

Method
To prepare the mushballs, finely chop the onion and fry in the garlic-infused oil until the onion has softened then add the sliced mushrooms, mixed herbs and salt and pepper and cook through.
Add the mixture to a food processor with the oats and whizz until a mince-like texture. Roll into balls (size of your choice) then pop into the fridge to cool.

Meanwhile, make the tomato sauce by adding the chopped onion to the garlic-infused oil and fry until softened and brown. Then add the tomato puree and stir through. Add the wine and cook for around 5 minutes until the wine starts to reduce then add the tinned tomatoes, salt, pepper, sugar and mixed herbs and leave to simmer.

Prepare the spaghetti in salted, boiling water according to packet instructions.

Meatballs made from mushrooms ready to be fried!

Take the mushballs out of the fridge and fry in a small amount of oil until all sides are golden brown. Serve with spaghetti, tomato sauce and pesto/herbs. I also added a sprinkle of nutritional yeast for good measure!

Enjoy!

For more gluten free and vegan recipes, try these:

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