Y’all know I hate mushrooms. But after those Vegan Sloppy Joes that I made last month, I knew I wanted to try something else with them cooked that way!!

My fiancé took a bite and was literally like ‘wait, there’s no meat in these?’

How To Video

Ingredients:

• 16 Oz sliced mushrooms (I used whatever was on sale, I’ve personally used button and baby bellas before)
• 1 cup raw cashews
• 1 small onion, diced
• 1 tbsp ground flax seed
• 3 tbsp warm water
• 1/2 cup Panko bread crumbs
• 1/2 tsp garlic powder (I like the roasted kind)
• 1 tsp dried oregano
• 1 tbsp nutritional yeast
• 1/3 cup chopped roasted red peppers (optional)
• Salt and pepper
• EVOO for sautéing and greasing pan

Directions:

1. Pulse your mushrooms and cashews about 2-3 times.
2. On medium-high heat, add a bit of EVOO (or just a little bit of water if you’re trying to omit oil in your life). Add your diced onions, mushrooms and cashews to the pan.
3. Sauté these for about 6 minutes, then turn down the heat a titch and continue sautéing for another 5 minutes. You want your cashew pieces to no longer be crunchy and more soft.
4. Remove from heat and let rest so you can mix them with your hands.
5. While you’re waiting for you mixture to cool, mix flax seed and water together and let sit for at least 5 minutes, until it becomes more gelatinous.
6. In a large bowl, add ‘meat’ mixture, flax mixture, Panko, seasonings and optional roasted red peppers.
7. Using your hands, mix everything together like you would a normal meatball mixture.
8. Form mixture into ball sized shapes and place on a greased cookie sheet.
9. In a 375 degree oven, cook your balls for about 20 minutes, flipping halfway, for a nice crunchy delish on the outside.
10. Serve on some spaghetti or as cocktail ‘meat’balls, which is how I like them the best!