10 minutes prep time
30 minutes cooking time
30 minutes chilling time
2 teaspoons olive oil
150 grams white mushrooms, sliced
1 yellow onion, diced
2 cloves garlic, minced
150 grams cooked or canned white beans, rinsed
3 tablespoons Planet Plant-Based coconut aminos
50 grams chickpea flour
50 grams small oats (gluten free)*
¼ teaspoon black pepper
¼ teaspoon white pepper
¼ teaspoon allspice
2 tablespoons fresh parsley
½ teaspoon sea salt (to taste)
1. Heat the olive oil over medium heat in a frying pan. Once the pan is hot, add the
mushrooms. Cook for about 5 minutes, avoiding stirring, or until the mushrooms are
starting to brown and most of the water has evaporated.
2. Add the onion to the pan and cook for another 2-3 minutes, then add the garlic and cook
for another minute. Remove from the heat.
3. Place the cooked mushroom mixture, white beans, coconut aminos, chickpea flour, oats,
black pepper, white pepper, allspice, parsley, and salt into a food processor fitted with
the blade attachment. Blend until the mixture just starts to come together, but still has
lots of texture. If necessary, stop blending and mix with a spoon to incorporate all of the
4. Place the uncooked mixture into the refrigerator to chill for at least 30 minutes, or up to
5. Once the mixture has chilled, preheat the oven to 190C and line a baking sheet with
6. Form small balls, about 2 tablespoons each, with damp hands. Rinse your hands as
often as needed to prevent the mixture from sticking to them. Place the balls 3cm apart
on the baking sheet, and repeat until all of the batter is used.
7. Bake the vegan meatballs for 25-30 minutes, carefully flipping them at the 15-minute
mark to make sure both sides are browned.
8. Cool for 10 minutes on the pan before serving with creamy gravy.
* or blend rolled oats briefly to chop them before adding other ingredients.
• This recipe can easily be made without a food processor, by using a potato masher and a
large bowl instead, since the beans are soft.