Go Back
Spaghetti topped with vegan mushroom meatballs and tomato sauce

Savory Vegan Mushroom & Olive “Meatballs” with Chia and Sticky Rice

These vegan mushroom meatballs with chia are savory, comforting, and easy to prepare. Made with sticky rice, beans, mushrooms, and olives, they pan-fry beautifully and pair perfectly with spaghetti and tomato sauce.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked sticky rice (short-grain)
  • 1 medium white onion, roughly chopped

  • 6-8 mushrooms, cleaned and chopped
  • ½ cup Kalamata olives, pitted
  • 1 can (15 oz) kidney or pinto beans, drained and rinsed
  • ½ cup chia seeds, soaked in 1 cup water until gelled
  • 1 tbsp olive oil (for the mixture)
  • ½ cup olive oil (for frying)
  • 2 tbsp grated vegan Parmesan alternative
  • ¼ tsp ground black pepper
  • ¼ tsp smoked paprika
  • ¼ tsp cayenne pepper (optional)
  • Pinch dried oregano
  • Pinch dried basil
  • Salt, to taste
  • 1½ cups cups roasted garlic breadcrumbs, added gradually

Method
 

  1. Prepare the mixture
Add the cooked sticky rice, onion, garlic, mushrooms, olives, beans, soaked chia seeds, olive oil, spices, herbs, and Parmesan to a food processor. Pulse until well combined but still slightly textured.
    Adjust consistency
Transfer the mixture to a large bowl. Add breadcrumbs slowly, mixing by hand, until the mixture is firm enough to shape without sticking.
  2. Shape the meatballs
Roll the mixture into walnut-sized balls. If desired, lightly coat them in additional breadcrumbs for extra texture.
  3. Pan-fry
Heat olive oil in a wide skillet over medium heat. Fry the meatballs for about 5 minutes, turning gently, until evenly browned on all sides.
    Pan-fried plant-based meatballs browning evenly in olive oil
  4. Serve warm over spaghetti with tomato sauce. Finish with grated Parmesan and chopped parsley.
    Spaghetti topped with vegan mushroom meatballs and tomato sauce

Notes

Serving Suggestions
• Spaghetti or linguine
• Tomato-based pasta sauce of your choice
• Fresh Parmesan or vegan cheese
• Chopped parsley or basil
• The mixture can be prepared up to one day in advance and refrigerated.
• Meatballs freeze well after shaping and before frying.
• Leftovers reheat nicely in a skillet or oven.
Organic ingredients are highly recommended.
Nutrition Information (Approximate, per serving)
• Calories: 420
• Protein: 14 g
• Carbohydrates: 48 g
• Fiber: 11 g
• Fat: 18 g
• Sodium: 620 mg