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–+ servings

VEGAN MEATBALLS

The perfect plant-based alternative to traditional meatballs, crafted using ingredients that are entirely derived from plants.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course entrees
Cuisine American
Servings 15 Meatballs
Calories 59 kcal

Ingredients
  

  • 1 Can Chickpeas (15.5 oz)
  • 5 oz. Mushrooms Mix (Crimini and Shiitake)
  • 1/2 Cup Walnuts
  • 1/2 Cup Cooked Quinoa (any color works)
  • 2 Tbsp Coconut Milk (Full fat from the can)
  • 1 Tbsp Tomato Paste
  • 2 Tbsp Nutritional Yeast
  • 1 Tbsp Vegan Worcestershire Sauce (I used Annie’s)*
  • 1 Tsp Liquid Smoke
  • 1/2 Tsp Cayenne Pepper (Optional)
  • 1 Tbsp Garlic Powder
  • 1/2 Cup Red Onion
  • 1/4 Cup Red Bell Pepper
  • 1/4 Cup Green Bell Pepper
  • 1/4 Cup Yellow Bell Pepper
  • 3 Cloves Garlic
  • 1 Tbsp Herbes de Provence
  • 1 Tbsp Sage (Fresh)
  • 1 Tbsp Thyme (Fresh)
  • 1 Tbsp Rosemary (Fresh)
  • 1/2 Tbsp Veggie Stock (Better Than Bouillon Roasted Garlic)*
  • 1 Pinch Salt & Pepper (to taste)

Flax Egg

  • 1 Tbsp Ground Flax
  • 3 Tbsp Water

Instructions
 

  • Preheat your oven at 400F.
  • Heat a skillet on medium heat. Once hot, add coconut oil or water and chopped onions, garlic, thyme, rosemary, sage, and green, yellow and red bell peppers and sauté for 3 minutes, stirring occasionally.
  • Add crimini and shiitake mushrooms. Sauté for 5 minutes, stirring frequently. Add garlic powder, a pinch of salt and pepper and some herbs de provence (optional).
  • Add your chickpeas in a food processor and give a couple of pulses. Do not over process the chickpeas. We want them crushed and not pureed.
  • Prepare a flax egg by mixing your ground flax with water. Let it sit in the fridge for about 5 minutes until thickened.
  • Add your crushed chickpeas to a large mixing bowl, along with the flax egg, coconut milk, tomato paste, Annie's vegan worcestershire sauce, liquid smoke, nutritional yeast, crushed walnuts, cooked quinoa, Better Than Bouillon veggie stock, garlic powder, cayenne pepper (optional), salt and pepper. Mix well to incorporate
  • Add the sautéed mushrooms to the chickpeas base and mix well to incorporate. Then roll your meat based into balls (I used a tablespoon to get meatballs of approximately the same size). You should get approximately 12 to 15 meatballs. 
  • Place your meatballs on the baking tray and coat them with some barbecue sauce using a basting brush for perfect browning. Bake for 30 minutes and it's ready to enjoy!

Notes

*The Mushroom Den earns a small commission if you make a purchase using any of the affiliate links listed on this post. We only suggest products we believe in, so hopefully you like them too.

Nutrition

Calories: 59kcalCarbohydrates: 6gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.4gSodium: 111mgPotassium: 146mgFiber: 2gSugar: 1gVitamin A: 175IUVitamin C: 12mgCalcium: 23mgIron: 1mg
Keyword vegan meat, vegan meatballs, vegan meatloaf
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