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Vegan Mushroom Meatballs & Garlic Bread

Recipe:

Cashew Vegan "Parm"
¾ cup raw cashews
¼ cup nutritional yeast
1 teaspoon sea salt
1 teaspoon lemon zest (optional)
½ teaspoon garlic powder
Mushroom Meatballs
1 tablespoon ground chia or flax seeds
3 tablespoons water
1 cup pecan halves, toasted
¾ cup rolled oats (certified gluten-free if necessary)
2 teaspoons olive oil, plus extra
1 small yellow onion, small dice (abut ¾ cup diced onion)
8 oz (226 grams) button or Cremini mushrooms, stems removed and caps sliced
3 cloves garlic, minced
sea salt and ground black pepper, to taste
2 tablespoons nutritional yeast
2 teaspoons balsamic vinegar
1 teaspoon gluten-free tamari soy sauce
½ teaspoon red pepper flakes
½ teaspoon onion powder
¼ teaspoon liquid smoke
⅓ cup flat leaf parsley leaves, finely chopped
warm marinara, for serving (see notes)
Garlic Bread
1 ciabatta baguette
¼ cup olive oil
3 cloves garlic, finely minced (preferably grated on a Microplane)
sea salt, to taste
chili flakes, to taste (optional)
¼ cup flat leaf parsley leaves, finely chopped
Instructions
Make the cashew vegan "parm"
Make the parmesan: In a food processor or the dry blade container of a high speed blender, combine the cashews, nutritional yeast, salt, lemon zest, and garlic powder. Pulse until you have a finely ground mixture that tastes lightly salty and cheesy. Set aside.
Make the mushroom meatballs
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a small bowl, stir together the ground chia/flax seeds and water. Let it gel for a few minutes.
In the bowl of a food processor, combine the toasted pecan halves and oats. Pulse the mixture until you have a coarse meal. Transfer the pecan and oat mixture to a medium mixing bowl and place the food processor bowl back on the base.
Heat a sauté pan over medium heat. Add the 2 teaspoons of oil to the pan. Add the onions and stir. Sauté the onions until soft and translucent, about 4-5 minutes. Add the sliced mushrooms and stir.


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