Vegan Mushroom Meatballs — Comfort on a Plate 💚

“My mom used to make this, and it was so delicious! I’m so thankful to have found this recipe again — the name certainly rang true when I made it last night!” ✨

These vegan mushroom meatballs are everything I love about home cooking — hearty, flavorful, and full of nostalgia. They’re perfectly crisp on the outside, tender on the inside, and soak up every bit of that rich tomato sauce.

🌿 Ingredients:

• 2 cups finely chopped mushrooms (cremini or button)
• 1 cup cooked lentils
• 1/2 cup breadcrumbs (gluten-free if needed)
• 1/4 cup rolled oats
• 2 tbsp ground flaxseed
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 1 tsp Italian seasoning
• Salt & pepper to taste
• A touch of olive oil for sautéing

🍳 Directions:

1. Sauté onion, garlic, and mushrooms in olive oil until tender and browned.
2. Combine with lentils, flaxseed, and seasonings. Mash lightly to form a thick mixture.
3. Mix in breadcrumbs and oats until it holds together (add a splash of water if too dry).
4. Roll into balls and bake at 375°F (190°C) for 25–30 minutes, flipping halfway.
5. Serve with your favorite marinara sauce and fresh herbs.

💫 Serving Tip:

These are amazing with spaghetti, tucked into subs, or even served as appetizers with dipping sauce!