1 lb mushrooms
½ cup or 1 small onion diced
2-3 garlic cloves minced
1 tsp garlic powder
½ tsp dried oregano
¼ cup nutritional yeast
½ cup instant oatmeal
½ cup bread crumbs (can use gluten free)
¼ cup finely chopped parsley
2 tbsp powdered vegan egg replacer powder or ground flaxseed
salt and pepper to taste
spaghetti noodles of choice
marinara – store bought or homemade

1). Chop mushrooms into small pieces and water sauté until they start to brown.

2). Add onions and cook until soft then add the garlic and cook for 2 minutes more. Remove from the heat and spoon into a bowl.

3). Stir in the remaining ingredients (except marinara and noodles) and mix thoroughly.

4). Cover and let the mixture rest in the refrigerator for at least 4 hours, 24 hours is best.

5). Preheat the oven to 425°.

6). Form the meatballs with an ice cream/cookie dough scoop or with your hands. Wetting your hands will keep the mixture from sticking to your fingers.

7). Place the meatballs on a parchment lined baking sheet.

8). Bake for 15-20 minutes until they start to brown.

9). Once cooked, the meatballs may be frozen for later use.

10). Top cooked spaghetti with heated marinara sauce and meatballs then dig in!