Vegan Mushroom Neatballs with Gravy
Ingredients
Mushroom balls
- 1 red onion
- 1 1/2 cups diced white mushrooms or mushrooms of choice
- 1 cup rolled oats
- 1 cup bread crumbs (gluten-free if necessary)
- 1/2 cup fresh parsley
- 1 clove garlic
- 2 flax eggs (2 TBSP ground flax seeds mixed with 6 TBSP water)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/4 tsp salt
- pinch pepper
- 1 tsp smoked salt or smoked paprika
Vegan gravy
- 1/8 cup vegan butter
- 1/8 cup wholemeal spelt flour
- 1 cup vegetable broth
- 1/2 TBSP tamari
- 1/2 cup soy milk
- 1 tsp dijon mustard
- 1/2 tsp apple cider vinegar
- salt and pepper to taste
Preparation
Dice onion and mushrooms and cook in a pan until all the water has evaporated
Place mushroom and onion mixture in a food processor along with all the other mushroom ball ingredients and blitz until the mixture sticks together
Roll into balls of desired size and place in the oven to cook for 15-20 minutes at 200C/400F until they look dry and slightly cracked on the tops
Mix all the gravy ingredients in a saucepan and whisk together
Heat over low heat on the stove until the mixture starts to thicken and look shiny
Serving suggestions
Serve gravy on top of mushroom balls with mashed potatoes or pasta
