• Sarah Greenfield, RD

Mushroom Meatballs!



The other day my husband and I made our way over to a new local stop called By Chloe, a vegan restaurant from New York that features vegan food in a “fast food” manner. There are burgers and fries but the burgers are made out of tempeh and the fries are baked. Its a great transition for those looking to integrate more veggie based foods into their diet, but are a little skeptical about the whole vegan thang.

I ordered this amazing “meatball” sub and was blown away by the flavors, so much so, that I decided to recreate it for my meal prep on Sunday.

Check out the recipe:

Ingredients

  • 2 tbsp olive oil

  • 1 medium onion, finely chopped

  • 12 oz white button mushrooms, finely chopped

  • 2 portobello mushrooms, finely chopped

  • 1/2 cup quick cook oats

  • 1/2 cup breadcrumbs

  • 1/4 cup chopped parsley

  • 4 garlic cloves, minced

  • 2 eggs

  • 1/2 tsp dried oregano

  • 1/4 tsp salt

  • 1/4 tsp pepper

Instructions

1. In a large skillet, sauté the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms and cook for an additional 10-15 minutes. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down.

2. Add the rest of the ingredients to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for an hour.

3. Preheat the over to 400. Spray a baking sheet with oil and using a tablespoon as a measure, form small balls from the mixture. Bake for 12-15 minutes.

4. Remove from oven and enjoy!


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Sarah Greenfield RD, CSSD

 

16550 Riverside Drive

PH2a

Studio City CA 91602 

 

sarah@fearlessfig.com  

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