Gluten-free Vegan Meatballs

by 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!

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Vegan Meatballs

Print Recipe
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.1/5
( 50 voted )

Ingredients

1 onion, diced
8 ounces mushrooms, diced
1 cup extra firm tofu, drained
1 1/2 teaspoon smoked paprika
1 teaspoon crushed fennel
1/2 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon cracked pepper
1/4 cup red wine
2 tablespoons balsamic vinegar
14 ounce can kidney beans, drained and rinsed
1 tablespoon tamari or soy sauce
2 cups cooked buckwheat
2 tablespoons flax meal
1/2 cup rolled oats

Instructions

  1. Preheat oven to 400°F.
  2. Sauté the onions, mushrooms and tofu together until the onions are translucent.
  3. Add the spices, wine and balsamic and cook for a few minutes.
  4. 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.
  5. Roll mixture into balls a little smaller than a golf ball and place them onto a parchment lined baking tray.
  6. Bake for 25 minutes.
  7. Flip meatballs over and bake for another 20 minutes.
  8. Store in the fridge in an airtight container for up to a week.
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18 comments

nina January 23, 2021 - 12:07 pm

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 ?

Reply
Jill Dalton January 24, 2021 - 10:34 am

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.

Reply
nina January 24, 2021 - 9:08 pm

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.

Reply
Jill Dalton January 27, 2021 - 10:00 am

Farrow would work or quinoa.

Reply
Amy Woodlief January 24, 2021 - 8:59 am

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

Reply
Jill Dalton January 24, 2021 - 10:32 am

Hello Amy,
This is the food processor that I have and I have been pretty happy with it.
https://amzn.to/3pgbfEP

Reply
Michele Casari January 24, 2021 - 12:32 pm

Any substitute for soy/tofu?

Reply
Jill Dalton January 27, 2021 - 10:00 am

Sorry, I haven’t found anything that works as a substitute.

Reply
Linda January 26, 2021 - 10:19 pm

Hi Jill, I have trouble with soy. Do you have a substitute for the tofu?

Reply
Jill Dalton January 27, 2021 - 9:58 am

Unfortunately, I don’t really know what could take its place,sorry Linda

Reply
Kristina January 29, 2021 - 6:09 pm

I made these today and omitted the tofu. They turned out great!! Made like 40!

Reply
ubwell627 January 30, 2021 - 3:07 pm

I’m looking for a good stir fry all purpose non stick pan, what do you recommend?

Reply
Jill Dalton January 31, 2021 - 10:07 am

Sorry, I don’t have one to suggest. The only non-stick cookware I have is a griddle.

Reply
Robertha gibson February 3, 2021 - 8:45 pm

What can I use in the place of flaxseed or flaxmeal

Reply
Jill Dalton February 4, 2021 - 10:17 am

ground chia seeds or psyllium husk.

Reply
Iz February 4, 2021 - 11:15 am

Hi Jill, do you think this would work in a meatloaf?

Reply
Jill Dalton February 5, 2021 - 10:13 am

I haven’t tried that. Not sure if it would cook very well in the middle.

Reply
Joyce Landers February 7, 2021 - 9:11 pm

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.

Reply

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