Spaghetti and Mushroom-Balls

Prep Time 20 minutes
Cook Time 40 minutes
Servings 2 to 3 portions
One of the most tried & true comfort meals made vegan with a little help from mushrooms! You can mix and match this recipe with spaghetti, rice or your choice of greens! Make the mushroom balls in advance so when it comes time to eat, all you have to do is cook them!

How It's Made


  • 6 cups of button or cremini mushrooms
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of salt
  • Half an onion
  • 4 garlic cloves
  • 1/4 cup of fresh parsley
  • 1/2 cup of oatmeal
  • 1/2 cup of panko or gluten-free breadcrumbs
  • 1/4 cup of sunflower seeds
  • 2 tablespoons of ground black chia seeds
  • Fresh ground pepper (to taste)
  • 1/2 teaspoon of dried oregano
  • 4 cups of tomato sauce
  • 350g of spaghetti


  1. Chop the mushrooms. In a pot, heat the olive oil then add the mushrooms and a pinch of salt. Let cook without stirring until they become golden and the water is completely evaporated. Chop the onion, grate the garlic and add them to the mushrooms. Cook for an additional 5 minutes. Chop the parsely.
  2. Transfer the mushrooms to a large bowl and add the oatmeal, panko, sunflower seeds, chia, salt, pepper and oregano. Mix well. Adjust seasoning if necessary.
  3. Preheat the oven to 350°F. Form balls using about 2 tablespoons of the mushroom mixture. On a parchment paper lined baking sheet, evenly space the balls and bake for 20 to 25 minutes or until nice and golden. 
  4. In a large non-stick frying pan, bring the tomato sauce to a boil, reduce, then add the mushroom balls. Cook a medium-low heat for 20 minutes.
  5. Cook the pasta according to the instructions on the packet.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.