In the realm of plant-based cuisine, the search for a satisfying vegan meatball recipe, devoid of textured vegetable protein (TVP) and soy, can be a challenging yet rewarding endeavor. Whether you're a seasoned vegan cook or just starting your plant-forward journey, the quest for a meatball that mimics the texture, flavor, and hearty satisfaction of its traditional counterpart can be both exciting and daunting. With a myriad of ingredients and techniques to explore, this article will delve into the world of vegan meatballs, guiding you through the process of creating delectable and guilt-free meatballs that will tantalize your taste buds and leave you craving more.
Here are our top 3 tried and tested recipes!
THE BEST VEGAN MEATBALLS
Tender, flavorful, 10-ingredient vegan meatballs made with quinoa and black beans! Infused with fresh herbs, tomato paste, and spices for big flavor. The perfect meatless meatball for pasta, sandwiches, and more!
Provided by Minimalist Baker
Categories Entree
Time 1h15m
Number Of Ingredients 14
Steps:
- If you haven't prepared your quinoa yet, do so now (make sure it's cooked and cooled completely before use). 1/3 cup uncooked quinoa will yield ~1 cup cooked. *Prep/cook time does not include preparing quinoa.
- Preheat oven to 350 degrees F (176 C). Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch (see beans in food processor photo). Remove beans from the oven and then increase oven heat to 375 degrees F (190C).
- Heat a large (oven-safe) skillet over medium heat. Once hot, add water (or oil), garlic, and shallot. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat (and reserve pan for later use).
- Add black beans to a food processor along with garlic, shallot, sea salt, oregano, red pepper flake, and fennel (optional) and pulse into a loose meal (DON'T overmix). Then add cooked/cooled quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire (optional). Pulse to combine until a textured dough forms (you're not looking for a purée, but it should be semi-tacky).
- Taste and adjust flavor as needed, adding more salt for saltiness/depth of flavor, red pepper flake for heat, herbs for earthiness, or Worcestershire (optional) for more depth of flavor. If it's too tacky or wet, add more vegan parmesan cheese and pulse to combine (we added a bit more).
- Scoop out heaping 1 1/2 Tbsp amounts (using this scoop or a Tablespoon) and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.
- Heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add a small amount of oil to prevent sticking, then add the meatballs. Sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch.
- These meatballs are delicious as is, or you can add some marinara to the pan and heat over medium heat for 5 minutes (or until bubbling / hot) to infuse more flavor.
- Serve with marinara and additional vegan parmesan cheese (optional)! These are also delicious atop any pasta. Leftover meatballs keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 375-degree F (190 C) oven until warmed through.
Nutrition Facts : ServingSize 1 Meatballs, Calories 67.4 kcal, Carbohydrate 10 g, Protein 3.3 g, Fat 1.9 g, SaturatedFat 0.3 g, Sodium 184.5 mg, Fiber 2.7 g, Sugar 1.1 g
VEGAN MEATBALLS (NO TVP OR SOY)
I've been playing around with making 'meatballs' using some ingredients/techniques I've seen from other recipes. this is a nice substitute for regular meatballs, but don't drop them into a pot of sauce to cook... they'll fall apart after a while! I used Nutritional Yeast Flakes which you could totally make this recipe without. It has a kind of 'cheese' flavor which I like in meatballs :-)
Provided by CHRISSYG
Categories Meatballs
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 350 degrees F.
- combine all ingredients in a bowl. With your hands bruise/mash the lentils a bit, but not to the point that there all mushy.
- using a small ice cream scoop (or with wet hands) roll out golfball sized balls. (slightly smaller).
- *continue to dampen hands when doing this -- the mixture is sticky.
- place on a lightly oiled cookie sheet and bake 15 minutes.
- Turn over and bake an addional 15 minutes.
- Serve topped with a nice vegetarian/vegan marinara.
VEGAN MEATBALLS(ISOLATED SOY FREE)
These vegan meatballs are isolated soy free. They are full of flavor! They make a great companion to your favorite spaghetti dish or try them in a meatball sub. Three large meatballs only have 8 grams of fat, not bad when you consider they can be eaten with pasta and tomato sauce. From My Vegan Cookbook.
Provided by Sharon123
Categories Meatballs
Time 45m
Yield 12 meatballs, 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix ingredients together in a bowl.
- Preheat oven to 300 degrees.
- Measure out 2 tablespoons of mixture for each meatball and roll into a ball with your hands. Spray cooking sheet and place meatballs on it. Place into oven and cook 15 minutes on one side and roll over and cook 15 minutes on the other side.
- After they are out of the oven, let stand for about 10 minutes to allow them to firm up.
- NOTE:.
- If making Recipe#511822-Vegan Italian Meatball Soup, the meatballs need to be prepared differently. Omit 1 Tablespoon of the olive oil and replace it with 1 tablespoon of water. We want to make the meatballs smaller for this soup so instead of making the meatballs with 2 tablespoons for each meatball measure them out using 1/2 a tablespoon. Also, cook 10 minutes on each side instead of 15 minutes like the recipe originally states.
Nutrition Facts : Calories 241.8, Fat 9, SaturatedFat 1.3, Sodium 809.4, Carbohydrate 34, Fiber 5.8, Sugar 3, Protein 8.2
Tips:
- Use a variety of vegetables. This will give your meatballs a more complex flavor and texture. Try using a mix of carrots, celery, onions, mushrooms, and spinach.
- Don't overcook the vegetables. You want them to be tender but still have a little bit of crunch. Cook them over medium heat until they are just tender.
- Use a good quality breadcrumb. This will help to bind the meatballs together and give them a nice texture. You can use panko breadcrumbs, fresh breadcrumbs, or even crushed crackers.
- Don't overwork the meatball mixture. Mixing the ingredients too much will make the meatballs tough. Just mix them until the ingredients are combined.
- Cook the meatballs thoroughly. You can cook them in the oven, in a skillet, or in a slow cooker. Make sure to cook them until they are browned on the outside and cooked through on the inside.
Conclusion:
These vegan meatballs are a delicious and healthy alternative to traditional meatballs. They are made with a variety of vegetables, beans, and spices, and they are packed with flavor. They are perfect for serving as an appetizer, main course, or side dish. Give them a try and you won't be disappointed!
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