Mushroom & Quinoa Vegan Meatballs with a Rustic Pasta Sauce

Mushroom Quinoa Meatballs – Vegan, Gluten-Free & Soy-Free

There aren’t many things better than a big pot of meatballs and sauce to feed a crowd. Vegan, gluten-free and soy-free these versatile meatballs are not only suited to any occasion but any guest too. You can even prepare them in advance and reheat as needed, how perfect.

Makes 20 – 24 | Serves 4 – 6

INGREDIENTS

• 1 large brown onion, finely diced
• 3 cloves garlic, finely diced
• 1 Tbsp olive or avocado oil

• 300 g swiss brown mushrooms (about 20), finely diced
• 1 tsp each dried thyme leaves and dried oregano leaves
• 1 – 2 tsp sea salt, divided (see note below)
• 2 Tbsp tomato paste

• 2 c shredded kale, lightly packed
• 2 c cooked quinoa – white, red, black or a mixture of all three (see below for cooking notes)
• 2 Tbsp ground flax seed
• 1/4 c chopped parsley
• 1/4 c finely chopped walnuts, optional
• 1/2 tsp fresh cracked black pepper
• oil, extra for baking

METHOD

In a large skillet over medium-low heat, saute onion and garlic in the oil for 5 mins until translucent.

Add diced mushrooms, herbs and 1 tsp salt and saute 5 mins until liquid has started to release and evaporate. Add tomato paste and cook for 1 minute.

Add kale and saute 5 mins. Add flax meal and quinoa and cook until mixture is well combined and quinoa is hot. Remove from heat and season to taste with pepper and extra salt — or any of the flavour boost options below.

Stir mixture regularly as it cools, this will help to make the mixture a bit sticky so it is easier to form.

Preheat oven to 200C (400F). Use damp hands to form cooled mixture into golf ball sized portions and place on a baking paper lined sheet pan.

Spray or lightly brush top of meatballs with a bit of extra oil and bake for 20 – 25 minutes until just crisp and firm. Cool on tray and serve with Rustic Pasta Sauce (recipe below).

COOK’S NOTES

How to cook quinoa:

• Rinse 1 cup quinoa (white, red, black or a combo of all three) under cool water, drain well. Add quinoa to a medium saucepan with 1 1/2 c cold water. Bring to boil, cover and reduce heat to very low. Simmer, covered, for 14 mins then remove from heat and set aside, still covered, for a further 10 mins. Fluff with a fork. Makes approx 3 cups quinoa.

Flavour boost options:

• If not gluten-free replace extra salt with 1 tsp Vegemite thinned with a bit of water; if not soy-free replace extra salt with 1 – 2 tsp tamari; if extra ambitious soak a 2 Tbsp of dried porchini mushrooms in an equal amount of boiling water until cool, finely chop mushrooms and strain liquid, adding both to mixture with the kale.

Make ahead:

• Reheat by baking in a 180F (350C) oven, or simmering gently in pasta sauce, for about 10 mins.

vegan // vegetarian // gluten-free // dairy-free // soy-free // dairy-free // sugar-free

Rustic Pasta Sauce

I love this sauce, really. It is easy enough to whip up on a weeknight and can be used for pretty much anything.

Serves 4 – 6

INGREDIENTS

• 1 large brown onion, finely diced
• 3 cloves garlic, finely diced
• 1 Tbsp olive or avocado oil

• 2 tomatoes, diced (if in season)
• 2 Tbsp tomato paste
• 2 tsp each dried basil leaves and dried oregano leaves

• 1 jar tomato passata (680 g / 24 oz)
• 2 c water (about 3/4 of a passata jar)

• 2 Tbsp dried porchini mushrooms, optional
• sea salt and fresh cracked pepper to taste

METHOD

If using porchini mushrooms, soak in 1/4 c boiling water until cool. Finely chop mushrooms and strain liquid. Set aside.

In a large sauce pan over medium-low heat, saute onion and garlic in the oil for 5 mins until translucent.

Add fresh tomatoes (if using) and saute 5 mins. If not using go to next step.

Add tomato paste and herbs and saute 1 min. Add passata to the pan then fill the jar about 3/4 full with water (to get all the extra passata out) and add to pan. Add chopped porchini mushrooms and soaking liquid, straining to remove any sediment.

Partially cover and simmer on low for 30 minutes. Remove cover and simmer for a further 10 minutes. Cool slightly then season to taste with sea salt and pepper.

COOK’S NOTES

A note about tomatoes:

• I don’t do tomatoes in cans because the cans are lined with BPA and the acidity of the tomatoes leaches the chemicals out even more than with most canned food. Yeah, no thank you.
• Nobody does tomatoes in jars (and if they do they are exorbitant) and I don’t preserve my own (unfortunately) but I recently discovered a brilliant Crushed Tomato Passata that I’m buying in vast quantities.
• You can use regular smooth passata in this or if you are ok with canned tomatoes feel free to use crushed ones in juice.
• If tomatoes are in season add a couple but if they aren’t this will be just as good without them.

vegan // vegetarian // gluten-free // dairy-free // soy-free // dairy-free // sugar-free