Vegan Mushroom Hummus “Meatballs”

Vegan Mushroom Hummus “Meatballs”

Eating mostly plants is important, and sometimes I end up with extra stuff and need to figure out how to use it.  Last week I made Stuffed Eggplant and this stew, and I ended up with extra mushrooms and a sweet potato.  Right on the verge of them going bad, I finally IMG_7249received my food processor from Amazon, and I decided to make these “meatballs.”  It would be better if there were another name for them, because they aren’t faux or filled with crap to taste like meat.  They’re just a vegetarian analog of a popular food, so that’s the best I could think of.  I guess it’s similar to a falafel, except seasoned differently.  You can use any kind of hummus you like, and I happened to have olive tapenade hummus, one of my favorites.  But the olives are great in a vegetarian dish because they’re so savory.  These are really easy to make.  Here’s how I did it:


Total Time:  1 hour and 15 minutes

Yield:  15-16 meatballs

Difficulty Level:  Easy



1 sweet potato

8 ounces cremini mushrooms

1 cup breadcrumbs

½ cup hummus

2 teaspoons dried oregano

1 ½ teaspoons salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon red pepper flakes



  1. Roast the sweet potato at 425 degrees Fahrenheit for 30-45 minutes, or until tender. Let cool, and set aside.  Leave the oven on to bake the meatballs.
  2. Meanwhile clean the mushrooms, and add them to a food processor. Pulse until finely minced, and the consistency is sort of ground-beefy.
  3. Peel the sweet potato, and add the flesh to a large bowl. Add the mushrooms, breadcrumbs, hummus, oregano, salt, garlic powder, onion powder, and red pepper flakes to the bowl.
  4. Use a fork to mash everything together evenly. Use your hands to roll one-inch meatballs, and place them on a baking sheet sprayed with cooking spray.
  5. Bake for 20 minutes at 425 degrees Fahrenheit.
  6. Allow to cool for 5 minutes before eating. Serve with pasta, zucchini pasta, or in a sandwich.

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