Gluten-free Vegan Meatballs

YouTube video

Vegan Meatballs

Jill Dalton
This recipe has been a long time in the making. The seasoning and flavor of the meatball is pretty straight forward but getting the right texture without using the typical processed vegan ingredients like wheat gluten has been an interesting challenge. I think we finally have this gluten-free vegan meatball nailed and can wait for you to try it! You may want to pair it with our marinara sauce to boot!
5 from 2 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6 people
Calories 196 kcal



  • Preheat oven to 400°F.
  • Sauté the onions, mushrooms and tofu together until the onions are translucent.
  • Add the spices, wine and balsamic and cook for a few minutes.
  • Add the remaining ingredients along with the cooked ingredients into a food processor and pulse until mixture sticks together and looks well blended, but not so much that it looks like paste.
  • Roll mixture into balls a little smaller than a golf ball and place them onto a parchment lined baking tray.
  • Bake for 25 minutes.
  • Flip meatballs over and bake for another 20 minutes.
  • Store in the fridge in an airtight container for up to a week.


Calories: 196kcalCarbohydrates: 32gProtein: 11gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 366mgPotassium: 512mgFiber: 8gSugar: 5gVitamin A: 262IUVitamin C: 3mgCalcium: 63mgIron: 3mg

21 thoughts on “Gluten-free Vegan Meatballs”

  1. I am wondering if I can use another more common grain because buckwheat is not a staple at my house. Also, may I use lemon juice instead of vinegar or does the vinegar have a special effect ? I will leave out the wine, should I use grape juice instead ?

    1. Brown rice will work but it needs to be cooked pretty dry just like I did with the buckwheat. You can leave out the vinegar and use veggie broth instead of the wine.

      1. What can I use besides buckwheat and brown rice ? I don’t have rice in my diet anymore because of the arsenic, so that won’t work for me.

  2. I need to purchase a food processor. What size (how many cups) is yours? Do you have any recommendations about brands?

      1. These look amazing. I’m assuming they would freeze well. Would you suggest freezing before or after baking? Thanks!

  3. I made the mistake of putting these directly in a pot of sauce after they cooked in oven and they totally mushed and fell apart. Tasted good – more like a bolognese.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating