Mushroom Balls in Tomato and Basil Marinara Sauce

Mushroom Balls in Tomato and Basil Marinara Sauce

Preparation Time: 35 minutes

Cooking Time: 45 minutes

Total Time: 80 minutes

Yield: 6

Category: Main Course

Cuisine: Fusion

Author: Chef Marlene Watson Tara

Date Published: June 25, 2026

Ingredients

1 tbsp ground flaxseeds

2 tbsp water

2 onions, diced

4 garlic cloves, minced

4 cups thinly sliced baby portobello mushrooms

1 tbsp tamari

½ tsp Worcester sauce

2 tsp dried Italian herbs

1 tsp turmeric

1 tsp sweet paprika

1 cup rolled oats

½ cup walnuts

3 tbsp nutritional yeast

1 heaped tbsp umami paste with ginger

½ cup fresh parsley, chopped

Vegan parmesan shavings, for garnish

Fresh herbs, for garnish

1 jar vegan red pesto

2 large cloves garlic, crushed, for marinara

2 large onions, small dice, for marinara

1 tsp dried oregano

1 tsp dried basil

2 medium carrots, finely grated

1 tbsp tahini

1 tbsp tamari, for marinara

2 tbsp nutritional yeast, for marinara

1 heaped tbsp sweet white miso

Small bunch fresh basil leaves, roughly chopped

Water, to thin

Fresh coriander

Description

Tender baked mushroom balls made with portobello mushrooms, oats, walnuts, flaxseed, nutritional yeast, umami ginger paste, parsley, and Italian herbs. Served in a rich tomato and basil marinara sauce over pasta, this is hearty vegan comfort food.

How-to? Steps

Step 1: Prepare flax and oven

Preheat the oven to 180°C/350°F and line a baking sheet with parchment paper. Whisk the ground flaxseeds and water together in a small bowl and set aside.

Step 2: Cook the mushroom mixture

Warm a splash or two of water in a heavy-based pan. Add the onion and garlic and cook for 2–3 minutes. Add the mushrooms, tamari, Worcester sauce, herbs, and spices. Sauté for 10–15 minutes, covered, over a low flame. Set aside.

Step 3: Process oats and walnuts

Place the oats and walnuts in a food processor and blend until a coarse meal forms. Transfer to a large bowl.

Step 4: Process mushrooms

Place the cooked mushroom mixture in the food processor and blend until combined but still textured.

Step 5: Form the balls

Add the mushroom mixture, nutritional yeast, umami paste, flax mixture, and parsley to the oats and walnuts. Mix until combined. Add more oats or ground almonds if the mixture is too wet. Roll into balls.

Step 6: Bake

Bake for 20–25 minutes, rotating the tray halfway through.

Step 7: Make the marinara

Heat a splash of water in a heavy-based pot. Add onions, garlic, oregano, and basil, and cook for 8–10 minutes until softened. Add grated carrots and cook for another 3–5 minutes. Add the vegan pesto, chopped basil, tahini, tamari, nutritional yeast, and sweet white miso. Blend half the mixture with an immersion blender to create a smooth-chunky consistency.

Step 8: Serve

Cook pasta according to packet instructions. Warm the marinara, add the mushroom balls, and simmer for 3–5 minutes. Serve over pasta and garnish with vegan parmesan and fresh herbs.