- 8oz Baby Bella Mushrooms, Finely chopped
- 2 tablespoons Fresh Parsley
- 1/3 cup Red Onion, small dice
- 1 “Egg” = 1 tablespoon Flax Seed + 3 tablespoons water
- 1/2 cups Bread Crumbs
- 1 tablespoon Vegan Parmesan Cheese
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Crushed Red Pepper
- Sea Salt and Fresh Ground Pepper, to taste
Mushroom Meatball Method:
In a large bowl, combine mushrooms, parsley, red onion and “egg”. In a separate bowl, combine breadcrumbs, parmesan, Italian seasoning, crushed red pepper, salt and pepper. Mix the dry ingredients into the mushroom mixture.
Heat EVOO in pan on medium high and begin rolling your “meatballs” into 2” balls, adding to the pan as you roll them. Sauté, 2 to 3 minutes per side to get a nice brown crust.
Ingredients for the sauce:
2 tablespoon EVOO
3 Garlic Cloves, minced
14 oz can Italian Peeled Tomatoes
2 tablespoons Tomato Paste
1/2 teaspoon Fresh Oregano, chopped
1/2 teaspoon Fresh Rosemary, chopped
1/4 teaspoon Fresh Thyme, chopped
Sea Salt and Fresh Ground Pepper, to taste
8 Fresh Basil Leaves, julienned
Vegan Parmesan Cheese
1 lb of your favorite pasta, cooked to al dente
Method for the Sauce:
Heat the olive oil in a saucepan on medium. Sauté garlic 2 minutes. Stir in tomatoes using your spoon to break them up. Add tomato paste, oregano, rosemary, thyme, salt and pepper and let simmer for 20 minutes.
Mmmm…Pile a generous helping of pasta into your bowl, pour over a big ladle of sauce and top with of the delicious “meatballs”. Sprinkle with parmesan and basil, grab a piece of garlic bread and Mangia!!