Vegan Meatballs

Vegan Meatballs Recipe

By Loving It Vegan

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 30 mins

Ingredients

1 15oz (425g) Can Chickpeas (Drained)

1 cup (100g) Walnuts

1 Onion (Finely Chopped)

1 tsp Crushed Garlic

1/4 cup (15g) Nutritional Yeast

2 Tbsp Soy Sauce

1/2 cup (130g) Tomato Paste

1 tsp Hoisin Sauce

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Salt

1/4 tsp Cumin

1/4 tsp Coriander Powder

1/2 tsp Dried Oregano

1 tsp Smoked Paprika

1/4 tsp Liquid Smoke

3/4 cup (180ml) Vegetable Stock

1 and 1/2 cups (225g) Vital Wheat Gluten*

Instructions

1Add the drained chickpeas to your mixing bowl and mash with a fork.

2Add the walnuts to the food processor and process into crumbs. Add in with the chickpeas in the mixing bowl.

3Add the chopped onion and garlic.

4Add the nutritional yeast, soy sauce, tomato paste, hoisin sauce, garlic powder, onion powder, salt, cumin, coriander powder, oregano, smoked paprika and liquid smoke and mix together.

5Add the vegetable stock and mix in.

6Add the vital wheat gluten and mix in. The mix will be very thick. Don’t overmix as this will cause the gluten to become more tough and chewy, just mix it until mixed and then stop mixing.

7Preheat the oven to 350°F (180°C) and scoop the meatballs onto a parchment lined baking tray, using a heaped tablespoon measure and then rolling into balls. Aim for 36 meatballs.

8Bake for 15 minutes and then flip the meatballs and bake for another 15 until they’re browned and crispy on both sides.

9Serve right away with ketchup or barbecue sauce or if you want to serve them in a marinara sauce then heat up your marinara sauce and then add the meatballs to the sauce and serve over spaghetti.

10Keep leftovers in the fridge and enjoy over the next 3-4 days.

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