Vegetarian "Meatballs" and Mushroom Gravy Recipe
Prep Time:
15 minutes
Cook Time:
33 minutes
Servings:
4 Servings
Ingredients
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 cup breadcrumbs
  • ½ cup diced red onion, divided
  • 2 garlic cloves, minced
  • 2 tablespoons avocado oil
  • 1 large egg
  • 3 tablespoons soy sauce, divided
  • 1 tablespoon tomato paste
  • 1 ½ teaspoon salt, divided
  • ½ teaspoon cumin
  • ¼ teaspoon pepper
  • 3 tablespoons butter
  • 16 ounces cremini mushrooms, thinly sliced
  • 3 tablespoons all-purpose flour
  • 1 cup vegetable broth
  • 1 tablespoon white miso paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
Directions
  1. Preheat the oven to 400 F.
  2. Add the chickpeas, breadcrumbs, ¼ cup red onion, garlic, oil, egg, 2 tablespoons soy sauce, tomato paste, ½ teaspoon salt, cumin, and pepper to a large food processor. Pulse the mixture to break down the beans but keep the mixture chunky.
  3. Form the mixture into 18 balls, about 1 ½-inches in diameter, and place them on a baking sheet. Spray the tops with cooking spray and bake for 20 minutes, turning and re-spraying halfway.
  4. Add the butter to a large frying pan and bring the heat to medium-high. Add the remaining ¼ cup red onion and sauté for 3 minutes. Add the mushrooms and cook for 5 minutes. Add the flour and stir to coat, then add the broth, remaining soy sauce, miso paste, Worcestershire, thyme, garlic powder, and the remaining salt. Simmer for 5 minutes.
  5. Top the meatballs with gravy and serve, optionally garnished with chopped chives.