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 received 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
- 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.
- Meanwhile clean the mushrooms, and add them to a food processor. Pulse until finely minced, and the consistency is sort of ground-beefy.
- 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.
- 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.
- Bake for 20 minutes at 425 degrees Fahrenheit.
- Allow to cool for 5 minutes before eating. Serve with pasta, zucchini pasta, or in a sandwich.