Vegan Walnut Quinoa Mushroom “Meat”balls

As a primarily plant-based eater, I’m always on the hunt for yummy, hearty, protein-rich recipes to add to my weekly menu. Even if you’re not plant-based, I always suggest adding some vegetarian meals to your recipe database for digestion, variety, heart health, and gut health. All the fibre that vegetables and whole grains offer help to clean out our bodies, reduce toxins, weight, balance hormones and blood sugar. It’s a win-win!

I found this recipe on Good Housekeeping’s website. Originally a burger recipe, I thought I would tweak it slightly to a meatball recipe (and swapped out a few ingredients for healthier options), so I could use it with zucchini noodles, in a meatball sub, or just dipped in delicious homemade tomato sauce that’s been simmering on the stove all day.

Here is the original recipe, and below is my modified version:


  • 4 medium portobello mushroom caps (about 1 lb.), gills removed, roughly chopped
  • 1/2 C walnuts
  • 1-2 cloves garlic, peeled and minced
  • 4 Tbsp olive oil
  • 1/4 C yellow onion, chopped
  • 2 tsp apple cider vinegar
  • 3/4 C cooked quinoa
  • 1/4 C ground flax
  • sea salt and pepper to taste
  • a sprinkling of red pepper flakes (optional for heat)
  • fresh or dried rosemary, thyme, basil, and/or oregano


Cook quinoa according to package directions and set aside.

Preheat oven to 375F. In a large bowl, toss mushrooms with walnuts, garlic, 2 tablespoons olive oil, sea salt, pepper, and red pepper flakes. Spread evenly onto a parchment-lined baking sheet. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off. Save the large bowl for later.

In food processor, pulse roasted mushroom mixture, plus apple cider vinegar and herbs until mostly smooth, scraping side of bowl if necessary. Transfer mixture back to the original large bowl, stir in quinoa and ground flax until combined. Cover bowl and refrigerate 1 hour.

Once meatball mixture has chilled, roll into 1-2 inch balls. Heat a deep frying pan or dutch oven on medium heat, with olive oil. Once warm, drop balls into pan and cook, stirring occasionally so all sides get some heat and brown slightly.

Serve with your favourite noodles and tomato sauce, dipping sauce, salad, bun, or side!

Try this recipe? Let me know what you think by commenting below, and what your fave way to serve it is.

Learn more about how you can use food as medicine to support your joint pain, peri or menopause symptoms, and weight….naturally!

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