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Mushroom Quinoa Meat-less Balls

I'm actually not eating grains anymore, but I made this recipe a while back and wanted to share it here because it's super delicious and hearty!

(inspired by 84th & 3rd)

Instead of a tomato sauce, I made a cashew cheese sauce to drizzle on top and made a kale, onion, garlic, bell pepper sauté to round this recipe out as a full meal. And with salads of course!

These would make wonderful appetizers and a super fun recipe to bring to a potluck :) I hope you enjoy this one!

Mushroom Quinoa Meat-less Balls with Kale Pepper Sauté & Cashew Sauce

Meat-less Balls Ingredients:

2 cups mushrooms, diced finely

1 onion, diced

3 cloves garlic, minced

2 cups shredded kale

2 cups cooked quinoa

2 T ground flax seeds

2 T tomato paste (preferably in a glass jar, organic and tomatoes as the ONLY ingredient!)

2 tsp dried Italian herbs (oregano, parsley, basil, thyme)

salt & pepper to taste


Preheat oven to 400F. Sauté onion for 5 minutes in a medium to large pan and then add garlic. You can use a little bit of coconut oil or water if you are oil-free. Cook for a few minutes then add mushrooms and dried herbs. Add a bit more water if needed. Stir in tomato paste. Add kale and cook for 5 minutes. Next, add flax meal and cooked quinoa. Mix together and cook for a 2-3 minutes. Turn off heat and add salt and pepper to taste. Let cool for about 5 minutes so the mixture comes together.

Use a spoon to form golf-ball sized meat-less balls and place on a baking sheet lined with parchment paper or a silicon baking sheet (my personal preference!) Bake for 20-25 minutes or until slightly crispy.

Kale & Pepper Sauté Ingredients:

1 head kale, washed and de-stemmed

2 bell peppers, sliced into 2-inch pieces

2-3 cloves garlic, minced

1 onion, diced


Sauté onion in water or oil for 5 minutes and then add garlic. Cook for 2 minutes then add bell pepper. Cook for 7 minutes and add kale. If using water to sauté, you may need to add a little more here. Cook until kale begins to wilt, about 5 minutes.

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