Makes: 20 balls


  • 2 cups of cremini mushrooms, finely chopped
  • 1 cup of cooked quinoa
  • 15oz can of black beans, drained and rinsed
  • 1 cup of walnut halves
  • 1/2 cup of breadcrumbs
  • 3 flax eggs (3 tablespoons of ground flax and 7 tablespoons of water)
  • 1/2 cup of vegan parmesan cheese
  • 1/3 cup of fresh parsley
  • 1 large white onion, diced
  • 4 cloves of garlic, diced
  • 1 tablespoon of olive oil
  • 2 tablespoons of tomato paste
  • 4 tablespoons of tamari or soy sauce
  • 1 tablespoon of vegan Worcestershire sauce
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of dried oregano
  • Salt and pepper to taste


  1. Make the flax egg by mixing the ground flax and water in a bowl. Set aside.
  2. In a pan over medium heat, add oil, onions and garlic. Sauté until onions are translucent, approximately 5 minutes.
  3. Add mushrooms, tomato paste, tamari, Worcestershire sauce and spices. Cook until mushrooms are golden brown.
  4. To a food processor, add quinoa, black beans, parsley and walnuts. Pulse until the mixture has a ground beef-like consistency.
  5. Pour the mixture into a bowl. Add the mushrooms, flax egg, breadcrumbs and vegan parmesan, combining well. Taste for flavour and add more spices if desired. Cover and refrigerate for 30 minutes.
  6. Preheat oven to 400°F.
  7. With a tablespoon or small ice cream scooper, scoop the mixture into balls and place on a baking sheet.
  8. Bake until golden brown, approximately 30-45 minutes.

Tip: can be cooked in an air-fryer, for 15-20 minutes or pan fried until all sides are golden brown.