Mushroom Quinoa Veggieballs [Food Processor Attachment]

Mushrooms and our Vegan Parmesan add the umami flavor like traditional meatballs have. This recipe is an amazing vegan alternative for your Italian dinner.

Total Time1 Hour 30 Minutes
Yield
6 servings
DifficultyIntermediate

Dietary Interests

Vegan, Vegetarian, Gluten-Free, High Fiber, High Protein, Mediterranean, Diabetes Friendly

Manage Preferences

Submitted by

Vitamix

Ingredients

1 pound 454 g mushrooms
¼ 185 g eggplant, halved
1 medium 240 g onion, quartered
4 garlic cloves, peeled
1 Tablespoon olive oil
⅛ cup 20 g raw quinoa
½ teaspoon mushroom powder
1 teaspoon salt
½ teaspoon ground black pepper
½ cup 60 g {Vegan Parmesan Cheese} [or nutritional yeast]
3 Tablespoons 45 ml aquafaba
1 cup 110 g flax meal
1 Tablespoon lemon zest
½ Italian flat leaf parsley, leaves only, chopped

1. Preheat oven to 400°F (205°C)
2. Fit the Food Processor with the Multi-Use Blade. Place the mushrooms into the Vitamix container and secure the lid. Pulse the mixture 12 – 15 times until evenly chopped or desired consistency is reached. Remove to a separate bowl.
3. Place the eggplant, garlic, and onion into the Vitamix container and secure the lid. Pulse the mixture 10 – 15 times until evenly chopped or desired consistency is reached.
4. Heat a large sauté pan to medium high heat and add the olive oil. Add the mushrooms, vegetable mixture, mushroom powder, quinoa, salt and pepper to the pan and cook for 15 minutes. Remove from heat to a separate bowl and add the parmesan, aquafaba, flax meal, lemon zest, and parsley. Stir to combine and chill for 15 minutes.
5. Line a sheet tray with parchment paper. Using a 20 scoop (1 5/8oz portions) portion the mixture into 12 mushroom balls.
6. Place in preheated oven and bake for 30 minutes.