vegan meatball recipe

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.

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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

Savory mushroom balls are drenched in luscious dairy-free sauce to make these flavor-packed vegan Swedish meatballs. Serve them over pasta for a delicious and cozy dinner.

Vegan Swedish Meatballs

cremini mushrooms, (cleaned and roughly chopped)

panko breadcrumbs

cannellini beans, (drained and rinsed)

onion, (roughly chopped)

garlic clove, (minced)

Worcestershire sauce

soy sauce

black pepper

nutmeg

Olive oil, (for brushing)

all-purpose flour

vegetable broth

(14 ounce) can full fat coconut milk

salt, (or to taste)

pasta

Preheat the oven to 400° and lightly oil a baking sheet or large oven-safe skillet.

Place the mushrooms, breadcrumbs, beans, onion, garlic, Worcestershire sauce, soy sauce, pepper and nutmeg into the bowl of a food processor. Pulse until the ingredients are finely chopped and well mixed.

Roll the mixture into 1-inch balls (about 24 of them) and arrange them on the baking sheet or in the skillet. Bake for about 30 minutes, turning once halfway through, until lightly browned.

Make the Meatballs

While the meatballs bake, coat the bottom of a medium saucepan or skillet with olive oil and place it over medium heat. Whisk in the flour. Bring to a simmer and continue cooking, whisking constantly, until the mixture darkens a bit and begins to smell nutty, about 5 minutes.

Whisk in the broth, coconut milk, and Worcestershire sauce. Raise the heat and bring the mixture to a simmer. Allow to simmer, stirring occasionally, for about 10 minutes, until the mixture thickens a bit. Remove from heat and allow the mixture so sit for at least 5 minutes — it will continue to thicken up. Season with salt to taste.

Make the Sauce

While the meatballs bake and the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain into a colander and toss with a bit of olive oil.

Make the Noodles

Divide the pasta among 4 plates or bowls. If the meatballs are in a skillet, pour the sauce over them, or if they're on a baking sheet, add them to the pot with the sauce. Divide the meatballs and sauce over the pasta. Serve.

To Serve

Top 2 vegan meatball recipe recipes from across the web

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The BEST Vegan Meatballs

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Top 2 vegan meatball recipe recipes from across the web

The most viewed vegan meatball recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The BEST Vegan Meatballs

Vegan Swedish Meatballs

The most viewed vegan meatball recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine