In a non-stick or lightly-oiled pan, sauté the mushrooms with the onions and garlic. This is to get the water out of the mushrooms especially if you’re using fresh ones.

In a bowl, mix together the rest of the ingredients along with the cooked mushrooms, garlic, and onions.

Place the mixture into a food processor/blender and process until well incorporated. In this part you can opt to leave chunks of the mushrooms or process it into a fine paste-like texture similar to ground meat.

In a pan, heat some oil for frying. You can also bake the meatballs but they won’t turn out as evenly brown and crisp.*

Roll the balls and set aside for cooking.

Fry the meatballs for 3-5 minutes until golden brown. Serve with potatoes and veggies, or even rice along with the gravy or other dipping sauce of choice. Enjoy!

If you intend to bake these, heat the oven at 350F. On a baking sheet with parchment paper, brush some oil onto the paper. Place the meatballs and drizzle on some more oil. Bake for 25-30 minutes, turning the balls halfway through for even cooking.

In a small bowl, mix together the flour and stock/mushroom water. Mix until the flour has dissolved.

In a pan, heat the vegan butter or oil. Add in the diced onion and sauté for 1-2 minutes. Add the mushrooms and cook until tender.

Add the flour-stock mix and stir until the gravy comes to a gentle simmer.

Mix well and simmer for 7-8 minutes or until the gravy thickens and is smooth. If there are some lumps, you can opt to use an immersion blender to easily dissolve the lumps of flour that can form. Do note that once you turn off the heat, the gravy will continue to thicken.

Add in seasonings and salt to taste then mix well.

This is best enjoyed while hot with the meatballs.

You can also store this in the refrigerator once cool, then heat up again when ready to use.

This can last up to 5 days in the refrigerator. Note that it will thicken up when cold, but will return to its regular consistency when heated.