Mushroom Walnut ‘Meat-less’ Balls in Dijon Sour Cream Sauce with Cranberry Sauce

All photographs by Christine Moss

Tangy and savory flavors combine with a rich texture to make these vegan meatballs a robust delight for the palate

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Ingredients: Mushroom Walnut ‘Meat-less’ Balls

• 4 cups roughly chopped white button mushrooms
• 2 celery stalks diced
• 1 cup raw chopped walnuts
• ½ cup diced white or Spanish onion
• ½ cup fresh parsley leaves
• 2 cloves fresh garlic smashed and diced
• 1 tsp cumin powder
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 1 tsp dried thyme
• 2 cups panko bread crumbs
• 4 TBSP safflower oil or other neutral oil for sautéing and frying 

Ingredients: Dijon Sour Cream Sauce 

• 3 TBSP vegan butter (I used Earth Balance soy-free)
• 2 cloves fresh garlic smashed and finely diced
• 2 cups vegan sour cream (I used Wayfair soy-free)
• 4 TBSP Dijon mustard (with seeds)
• 1 TBSP fennel seeds
• ½ tsp white pepper
• ½ cup vegetable stock 

Ingredients: Cranberry Sauce

• 2 cups frozen or fresh cranberries
• Zest and juice of 1 orange
• 1 cup cane sugar (more or less to suit your taste) 

Directions 

Mushroom ‘Meat-less’ Balls

1. In a large pan heat 2 TBSP of oil and add in the onions, celery and garlic. Sauté for a few minutes on medium heat and then add in the mushrooms, salt, pepper, thyme and cumin. Mix together and lower the heat to a low flame setting. Simmer for 7-8 minutes until the mushrooms are releasing their water.
2. Add in the walnuts and mix together. Taste and add more salt as desired. Continue to cook for another 5-6 minutes. 

3. Remove the pan from the heat and let it cool down to room temperature so that is comfortable for you to handle. 

4. Once cooled down, mix in the fresh parsley leaves. 

5. In small batches, pulse the mixture together in a food processor until it is finely chopped and holds together on its own. Transfer the processed mixture to a bowl. 

6. Spread out the panko bread crumbs in a shallow dish or plate. 

7. Set up a baking sheet with parchment or wax paper to place the finished balls upon. 

8. If you have a mini ice cream scoop, use that — otherwise use a tablespoon to scoop out a spoonful of mixture and roll it in the panko bread crumbs. Set the ball aside on the prepared baking sheet. Repeat until the mixture is finished. 

9. Place the baking sheet of mushroom balls in the freezer for 2-3 hours or overnight. 

10. Prepare the 2 sauces while the mushroom balls are freezing. 

11. Once frozen, the balls can be fried or stored in an airtight container in the freezer for up to 2 weeks before frying. 

12. In a frying pan, coat the bottom with ¼ inch of oil and heat on a medium flame. 

Fry the mushroom balls for 2-3 minutes on each side, turning gently. Set aside on a paper towel to cool and drain.

Dijon-Sour Cream Sauce

1. Melt the vegan butter in a small sauce pan on a medium-high heat and add the fennel seeds and white pepper as it’s melting. 

2. Add the garlic and Dijon mustard and stir together. Cook for another minute. 

3. Add the sour cream and stir together. 

4. Add the vegetable stock and stir again. Lower the heat to a low flame. 

5. Simmer for about 10 minutes stirring every 1-2 minutes so that it doesn’t stick to the bottom. 

Remove from heat and set aside.

Cranberry Sauce 

1. Place the cranberries, zest, orange juice and sugar into a small sauce pan. 

2. Simmer over a low heat for 20 minutes. Stir every 5-6 minutes. 

3. Taste and add more sugar if needed. 

4. Set aside to cool. 

To Serve: 

1. Pour a little Dijon Sour Cream sauce into a small plate. 

2. Gently place 3-5 Mushroom ‘Meat-less’ Balls on top of the sauce. 

3. Place a spoonful of cranberry sauce onto the Dijon Sauce as well. 

4. Garnish with fresh parsley leaves.