Vegan Mushroom Balls

Last week I made an awesome spaghetti dish (-= It was so awesome I had it for lunch and dinner then ate the rest as a midnight snack.

Here is the recipe for the balls so you too can enjoy this low-fat high-carb very tasty and filling meal =)


Vegan Mushroom Balls

Mushroom mix:

In a non-stick pan put 3 cups of chopped mushrooms (I used two large portabella mushrooms) with 1 cup of water

along with the following ingredients:

1 teaspoon of finely diced garlic

1 tablespoon of chopped shallots

1 packed tablespoon of chopped fresh basil

¼ teaspoon of salt

¼ teaspoon of finely chopped chilli (one small spicy chilli)

Cook on medium heat until the water has evaporated.

Pre heat the oven to 200 degrees celsius and line a try with eco-friendly baking paper.

I use  IF YOU CARE Baking Paper

In a bowl mix the following:

400g of canned lentils (I included the juice in the mixture)

½ cup of flour (use any flour, you wish, I used wheat flour but you could use rice flour/chickpea flour/lentil four etc)

Mushroom mix

Mush together these ingredients with your clean hands (I find this part so much fun)

Then add ¼ cup more of flour

½ cup of bread crumbs (use gluten-free if need be)

Mix together and use a tablespoon to measure the size of the balls, shape and put on the baking tray.

Bake for about 18 minutes.

Makes 30 mushroom balls.


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I mixed these mushroom balls in with some pasta sauce and served them on a bed of spaghetti then placed a mixture of cooked  pumpkin (with water – no oil), shallots, garlic, chilli, sundried tomatoes on top of the spaghetti/sauce/balls to finish I added a sprinkle of savoury yeast flakes, fresh cherry tomatoes, and shallots.

MmmmmMmmmm… delicious.




Enjoy !!!!

love missy



4 thoughts on “Vegan Mushroom Balls

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