Go Back
+ servings
Easy vegan mushroom meatballs in a pan

Vegan Mushroom Meatballs

These easy Vegan Mushroom Meatballs is hearty and rich meatless recipe that is both healthy and delicious. Packed with comforting flavors and ready in under 1 hour, these gluten-free meatballs are perfect for meal prep or cozy family dinner.
Course Main Course
Cuisine American
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 29 meatballs
Calories 175kcal
Author Iryna



Cook rice

  • Start off with preparing the rice. Rinse it one time with a filtered water, add to a medium pot along with 2 ½ c water and ½ teaspoon salt and bring to a boil. Give it a stir, reduce the heat to medium low and cook until rice absorbs all water and is soft, about 15 minutes. Transfer rice to a medium or large bowl to cool.
    Note, that the rice is supposed to be a little sticky and gluey. That's why I use more water to cook it than for a regular rice.

Cook the onion and carrot

  • Heat olive 2 tablespoon of olive oil in a large pan and over medium heat. Add half of the minced onion, carrot and saute stirring from time to time for 5 minutes. Add garlic and cook for 30 more seconds.

Cook the mushrooms

  • Add finely chopped mushrooms and cook on a high heat for about 5 minutes or until mushroom slightly brown. Transfer the veggies to a plate and wipe down the pan with a paper towel.

Prepare the sauce

  • Heat 2 tablespoon of olive oil in the same pan and over medium heat. Add the remaining minced onion, ½ teaspoon of salt, and sauté stirring occasionally until the onion is translucent, about 5-7 minutes.
  • Meanwhile, in a small bowl, combine corn starch and 1 ½ c water. Whisk in tomato sauce, smoked paprika, Italian seasoning, Maple syrup, ¼ teaspoon salt and pepper.
  • Add this mixture to the sauteed onion and simmer for 2-3 minutes until the sauce slightly thickens. Adjust salt and pepper if needed. Using an immersion or stand blender, blend the sauce until fewer veggie chunks remain.

Combine rice and sauteed vegetables

  • In a large bowl add cooked rice and sauteed onion, carrot and mushrooms. Mix for a few minutes until the mixture is slightly “sticky”. That way you’ll be able to easily shape it into the balls. Adjust salt and pepper if needed.

Shape the meatballs

  • Take about 1 heaping teaspoon of the mixture and using your hands shape into the meatballs. I recommend placing a bowl with clean water nearby so that you can dip you hands into the water after each meatball. I had about 29 meatballs. Place meatballs into the tomato sauce, simmer for 2 minutes and remove from the heat.
  • Serve
  • Sprinkle the meatballs with some chopped parsley and serve as they are or over some pasta.


It's very important that the rice is soft and gluey after cooking. If it doesn't look like it, add it to a food processor and process on low for a few seconds until desired consistency. After that you can mix the rice with the other ingredients.
Refrigerating. These easy vegan balls can be stored in a refrigerator for up to 3 days.
Reheating. To reheat the meat free balls, simply microwave the meatballs for about 40 seconds or simmer in a little bit of sauce just until warm.
Freezing. Make sure to freeze the sauce and the meatballs separately. Arrange meatballs in a single layer on a baking sheet (make sure they don't touch each other, otherwise the vegan balls will stick together) and freeze until solid.Transfer the mushroom rice balls to a freezer bag and freeze for 1-2 months. 


Serving: 5meatballs | Calories: 175kcal | Carbohydrates: 16.9g | Protein: 2.3g | Fat: 11.7g | Saturated Fat: 1.6g | Cholesterol: 1mg | Sodium: 597mg | Potassium: 288mg | Fiber: 1.9g | Sugar: 4.1g | Calcium: 29mg | Iron: 1mg