Chunky Mushroom Balls with Creamy Tomato Sauce

I love it when plant-based meals surprise my dinner guests! This dish is really fun to make, and the outcome is pretty mind blowing. The mushroom balls have a deceptively meaty, crunchy texture that every vegan and meat-eater will enjoy. They pack a serious punch and are perfectly complimented with the simple sweet tomato sauce.

Cooking time 35 minutes, prep time 30 minutes,Β  makes 12-16 balls

Ingredients for balls

  • 500g mushrooms, roughly chopped
  • 1/2 medium red onion, roughly chopped
  • 250g nuts of choice (almonds, cashews, walnuts etc.)
  • 1/3 cup nutritional yeast OR 1/4 cup miso paste
  • 1 tbsp vinegar/lemon juice
  • Salt to taste
  • Pepper to taste
  • Garlic to taste
  • Optional: 1 tbsp chilli flakes

Ingredients for sauce

  • 200ml crushed tomatoes
  • 200ml coconut cream
  • 1 tbsp vinegar
  • 1 tbsp soya sauce
  • 1 tbsp coconut sugar/xylitol/maple syrup/honey
  • Salt to taste
  • Pepper to taste
  • Garlic to taste

Method

  1. Pre-heat the oven to 180 degrees.
  2. Cook the onions in a pan until soft.
  3. Add the mushrooms and cook until soft.
  4. Drain the liquid left from the mushrooms.
  5. Put the cooked onions and mushrooms into a food processor.
  6. Put the remaining ingredients for the balls into the food processor.
  7. Pulse until the pieces are broken up into chunks but not pureed.
  8. Roll into evenly sized balls.
  9. Place the balls into a lined/non-stick baking dish.
  10. Bake the balls for 30-35 minutes, until slightly crisp on the outside.
  11. While the balls are baking, make the sauce.
  12. Heat the crushed tomatoes in a saucepan.
  13. Add the remaining sauce ingredients to the pan and simmer on a low-medium heat until flavours are well combined.
  14. When the balls are ready, pour the sauce over the top and serve.

Best served with pasta or noodles of choice. Grate some plant-based cheese on top and add a dash of truffle oil to take it to another level!

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