15.9K
Vegan Meatballs
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!
Our Sponsors
Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy
Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy
Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy
Ingredients
- 1 onion, diced
- 8 ounces mushrooms, diced
- 7 ounces extra firm tofu, drained
- 1 ½ teaspoon smoked paprika
- 1 teaspoon fennel, crushed
- ½ teaspoon thyme
- 1 teaspoon oregano
- ½ teaspoon cracked pepper
- ¼ cup red wine
- 2 tablespoons balsamic vinegar
- 14 ounce kidney beans, drained and rinsed
- 1 tablespoon tamari or soy sauce
- 2 cups cooked buckwheat
- 2 tablespoons flax meal
- ½ cup organic rolled oats
Instructions
- 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.
Love this FREE recipe? Help us make more!Become a Supporting Member today!
Nutrition info
Calories: 196kcalCarbohydrates: 32gProtein: 11gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 366mgPotassium: 512mgFiber: 8gSugar: 5gVitamin A: 262IUVitamin C: 3mgCalcium: 63mgIron: 3mg
21 comments
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 ?
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.
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.
Farrow would work or quinoa.
I need to purchase a food processor. What size (how many cups) is yours? Do you have any recommendations about brands?
Hello Amy,
This is the food processor that I have and I have been pretty happy with it.
https://amzn.to/3pgbfEP
Any substitute for soy/tofu?
Sorry, I haven’t found anything that works as a substitute.
Hi Jill, I have trouble with soy. Do you have a substitute for the tofu?
Unfortunately, I don’t really know what could take its place,sorry Linda
I made these today and omitted the tofu. They turned out great!! Made like 40!
I’m looking for a good stir fry all purpose non stick pan, what do you recommend?
Sorry, I don’t have one to suggest. The only non-stick cookware I have is a griddle.
What can I use in the place of flaxseed or flaxmeal
ground chia seeds or psyllium husk.
Hi Jill, do you think this would work in a meatloaf?
I haven’t tried that. Not sure if it would cook very well in the middle.
These look amazing. I’m assuming they would freeze well. Would you suggest freezing before or after baking? Thanks!
I haven’t tried freezing them so I’m not sure what the outcome would be, sorry
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.
These look great, but I can’t have grains. Any substitutes for the buckwheat and oatmeal?