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The Best Vegan Meatballs

These Vegan Meatballs are a game-changer! Packed with flavor and protein, they’re perfect for pasta, subs, or as a snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 1/2 unit yellow onion roughly chopped
  • 2/3 cup soaked sunflower seeds *
  • 8 ounces cremini mushrooms quartered
  • 2 tablespoons chopped fresh parsley (optional)
  • 2 teaspoons olive oil
  • 3 tablespoons nutritional yeast
  • 1 tablespoon tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • Black pepper to taste
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon fennel seeds (optional)
  • 1/4 teaspoon salt
  • 1 cup rolled oats (gluten-free if necessary)
  • 7 ounces extra-firm tofu grated (1/2 block)
  • 1 15.5-ounce can garbanzo beans drained and rinsed
  • 3 tablespoons ground flaxseed
  • 1/4 cup vegan Worcestershire sauce
  • Spray or cooking oil for frying/baking

Equipment

  • Food Processor
  • Baking Sheet
  • Large mixing bowl
  • Measuring cups and spoons
  • Spoon or Cookie Scoop

Method
 

Make The Best Vegan Meatballs:
  1. Step 1: Prepare the Sunflower Seeds: In a bowl, soak the sunflower seeds in water for at least 2 hours. Drain and set aside.
  2. Step 2: Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the quartered cremini mushrooms and continue to sauté until tender and browned, about 5-7 more minutes. Remove from heat.
  3. Step 3: Combine Ingredients: In a food processor, combine the sautéed vegetables, soaked sunflower seeds, nutritional yeast, tomato paste, garlic powder, Italian seasoning, smoked paprika, black pepper, red pepper flakes, fennel seeds, salt, rolled oats, grated tofu, rinsed chickpeas, ground flaxseed, and vegan Worcestershire sauce. Pulse until well combined but still slightly chunky.
  4. Step 4: Form the Meatballs: Using your hands or a cookie scoop, form the mixture into balls about 1-1.5 inches in diameter. Place them on a parchment-lined baking sheet.
  5. Step 5: Bake or Fry: Preheat your oven to 375°F (190°C). Spray the meatballs lightly with cooking oil, and bake for 25-30 minutes until golden and firm. Alternatively, pan-fry them in a skillet over medium heat until browned on all sides.
  6. Step 6: Serve and Enjoy!: Once cooked, serve your Vegan Meatballs with spaghetti, in a sub, or with your favorite dipping sauce. Enjoy!

Notes

  • These meatballs freeze well; make a double batch for easy meals.
  • Feel free to adjust spices to suit your taste.
  • Serve with a side salad for a complete meal.