Vegan Pasta with Mushroom & Rice ‘Meat’ Balls

I was craving pasta hardcore and this vegan version hit the spot. Its meals like this one that make Vegan livin’ easy. The ‘meat’ ball creation was sort of a pull & push from different recipes across the internet with my own combination. They turned out way better than anticipated and the man has already requested I recreate them next week. #veganwin

Vegan Pasta Maet Balls

Mushroom & Rice Meat Balls


–        2.5 cup mushrooms

–        2 cloves garic – chopped

–        1 cup brown organic rice

–        1 tbsp olive oil

–        1 brown onion – chopped

–        1 vegan egg (or one normal)

–        ¼ cup nutritional yeast

–        ¼ cup LSA (linseed, sunflower & almond)

–        1 tbsp vegetable broth powder

–        Salt, pepper & chilli flakes to season (or any other seasoning you wish)


–        Food process the mushrooms;

–        Heat oil in saucepan and add the garlic, onion and processed mushrooms. Cook until fragrant & onions are a clear colour;

–        Cook the rice according to package (I used instant 90 sec microwave rice);

–        In a bowl mix all the ingredients together. Form into balls and place on a baking tray (line with baking paper)

–        Bake at 180 degrees for 15 minutes. Turn balls and bake for another 10 – 15 minutes until crispy.

Serve over zoodles or normal pasta. I used our local organic pasta sauce and added some sliced black olives & sundried tomatoes.


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