Vegan Mushroom Quinoa Meatballs with Cashew Cream Sauce
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Making Thyme for Health · by Sarah Rotavera★ 5.0 (3)

Vegan Mushroom Quinoa Meatballs with Cashew Cream Sauce

NUTRITION · PER SERVING85M COOK
CAL 21%·PRO 23%
CARBS 35G33% OF CAL
6G FIBER7G SUGAR23G OTHER
FAT 28G60% OF CAL
4G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Plant-based meatballs made with mushrooms, walnuts, and quinoa, served with a tangy cashew cream sauce. These have a surprisingly meaty texture and make for a decadent, hearty vegan meal.

mainamericantofubeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 cup cooked russet potato (roughly chopped (about 1 medium russet potato)(see notes))
  • 1½ cup yellow onion (roughly chopped (about 1 medium onion))
  • ½ cup carrot (roughly chopped (about 1-2 medium-size carrots))
  • ½ cup celery (roughly chopped (about 2-3 ribs celery))
  • 8 ounces cremini mushrooms (roughly chopped)
  • 1 tablespoon minced garlic (about 2-3 cloves)
  • 1 cup walnuts
  • 1 cup quinoa flakes (or 1 cup oats pulsed to a crumb in the food processor)
  • 1 tablespoon tamari
  • 1 tablespoon nutritional yeast
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon celery salt
  • salt & pepper (to taste)
  • 1 cup raw cashews
  • 1 tablespoon extra virgin olive oil
  • 1 shallot (roughly chopped (about ¼ cup))
  • 1½ cups vegetable broth
  • 2 garlic cloves (minced (about 1 tablespoon))
  • 1 tablespoon dijon mustard
PREP
60M
SODIUM
638MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.