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Vegan Mushroom Neatballs
by hazel_and_cacao 🧡

MUSHROOM BALLS:
1 red onion
1½ cups diced white mushrooms or mushrooms of choice
1 cup rolled oats
1 cup bread crumbs (gluten-free if necessary)
½ 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
¼ tsp salt
pinch pepper
1 tsp smoked salt/smoked paprika
VEGAN GRAVY
⅛ cup vegan butter
⅛ cup wholemeal spelt flour
1 cup vegetable broth
½ TBSP tamari
½ cup soy milk
1 tsp dijon mustard
½ tsp apple cider vinegar
salt and pepper to taste
Method
For the mushroom balls, 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. 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. You will know when they are ready when they look dry and slightly cracked on the tops.
For the gravy: mix all the gravy ingredients in a saucepan and whisk together with a whisk. Heat over low heat on the stove until the mixture starts to thicken and look shiny.
Serve gravy on top of mushroom balls with mashed potatoes or pasta.
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