vegan italian meatballs

These are the BEST vegan meatballs you&#x27;ll ever eat. They&#x27;re made with a meaty blend of TVP + vital wheat gluten and are easy to make, freezer-friendly, and FULL of spicy Italian flavor. Unlike other vegan meatball recipes, these Gardein meatball copycats DO NOT fall apart or turn to mush in your mouth. Cook them in marinara sauce and serve as a plant-based spaghetti and meatballs or make a vegan meatball sandwich with dairy-free mozzarella!

The BEST Vegan Meatballs

flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)

olive oil

onion,

garlic,

Tbsp chili powder

tsp black pepper

tsp cumin

fennel seed

dry TVP crumbles (textured vegetable protein)

water

Italian seasoning

tsp crushed red pepper

Tbsp soy sauce*

Tbsp nutritional yeast cheese

vital wheat gluten*

coconut oil,

MAKE THE FLAX EGG: In a small bowl,...

MAKE THE FLAX EGG: In a small bowl, mix together your ground flaxseed and set this aside to thicken.

SAUTE THE VEG: Add the olive oil to...

SAUTE THE VEG: Add the olive oil to your wok (or use a large deep saute pan) and turn the heat to medium high. Add the minced onions and garlic, stir. Then, add the chili powder, black pepper, cumin, and ground fennel. Stir again until everything is well-coated and continue sauteing for 3-5 minutes.

REHYDRATE THE TVP: Next, add your TVP, water,...

REHYDRATE THE TVP: Next, add your TVP, water, Italian seasoning, red pepper, and soy sauce. Stir once more, turn heat to low, cover, and cook for about 10 minutes, or until all the liquid is absorbed and the TVP is tender and meaty. Remove from heat and let it cool a bit before you start forming your meatballs. In the meantime, preheat your oven to 350F and liberally grease a large baking pan with refined coconut oil.

MAKE THE MEATBALL MIX: Once the meatball mixture...

MAKE THE MEATBALL MIX: Once the meatball mixture is cooled enough to touch, stir in the flax egg, nutritional yeast, and wheat gluten until well-combined. Then, get in there with your hands and knead it for a minute, just to activate the gluten.

FORM AND BAKE: Take a scant 1/4 cup...

FORM AND BAKE: Take a scant 1/4 cup of the mixture into clean dry hands and form into a ball. Before placing each meatball onto the greased baking sheet, squeeze it a bit with your hands to make sure it's nice and compact. Bake the meatballs at 350F for 20 minutes. Then, flip them and bake another 20 minutes.

PREPARE THE MEATBALLS: Let the meatballs to cool...

PREPARE THE MEATBALLS: Let the meatballs to cool for at least 10 minutes. From there, we like to heat them up in our favorite marinara sauce and serve them over a mountain of spaghetti.

TO STORE: Let the meatballs cool completely, then...

TO STORE: Let the meatballs cool completely, then store them in an air-tight container in the fridge for up to a week or the freezer for 2 months.

https://mediavine-res.cloudinary.com/video/upload/bnwemd9zuorqje6ja5gt.mp4

These vegan meatballs, made with a meaty blend of TVP + seitan, are easy to make, freezer-friendly, and FULL of spicy Italian flavor. Unlike other vegan meatball recipes, these bad boys DO NOT fall apart or turn to mush in your mouth!

Spicy Italian Vegan Meatballs

How to make easy vegan Italian meatballs from scratch with cannellini beans, mashed potatoes and wheat gluten.

How to Make Vegan Italian Meatballs

potatoes (-salted only)

cannellini beans (-cooked & mashed)

tbsp liquid aminos ((or soy sauce))

veggie stock

vital wheat gluten

onion powder

tsp smoke paprika

Parmesan cheese

tsp sea salt (-or

onion

garlic (-grated)

dry oregano

Italian parsley (-chopped)

fennel seeds (-finely chopped)

tbsp hemp hearts ((optional))

black pepper (-to taste)

Marinara Sauce

wheat buns

baby arugula

lemon

garlic (-whole)

tbsp basil leaves ((for garnish))

Preheat oven to 400F”.

In a large mixing bowl combine the mashed potatoes, beans, wheat gluten, liquid aminos, veggie stock, grated onion and garlic, hemp, parsley and all the spices. Use your hands to mix everything well until combined and a dough like texture is achieved.&nbsp;

Lightly oil your hands with some olive oil, tear small pieces from the dough and form them into golf size balls. Place them on a large parchment lined rimmed cookie sheet without touching each other.

Bake the vegan meatballs on a parchment lined baking sheet for 15 minutes. Use a pair of kitchen tongues and flip the balls carefully and bake another 15 minutes.

Meanwhile heat up the Marinara sauce. Transfer the balls to the simmering sauce and cook for a couple of minutes until warmed through.

Grill or toast the sub buns to your liking and use the garlic clove to rub the inside of each bun. Spoon some of the sauce on the bottom and add a slice of your favorite vegan cheese.

Toss the arugula with a squeeze of lemon juice and a pinch of sea salt then place some inside each sub. Top with three vegan meatballs, more sauce and a good sprinkling of this walnut parmesan cheese and extra hemp seeds.&nbsp;

These turned out really good, I used plain breadcrumbs instead of hemp and added some chopped basil. A keeper but yes you must make the Italian sauce with these.

Top 2 vegan italian meatballs recipes from across the web

The most viewed vegan italian meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The BEST Vegan Meatballs

How to Make Vegan Italian Meatballs

Top 2 vegan italian meatballs recipes from across the web

The most viewed vegan italian meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The BEST Vegan Meatballs

How to Make Vegan Italian Meatballs

The most viewed vegan italian meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine