Recipes

The Best Vegan Meatballs Recipe

Hearty, ‘meaty’ in texture, and bursting with flavour  – these vegan meatballs will become a staple in your weekly meal plan.


Guaranteed to please kids and adults alike, this recipe can be whipped up in less than 30 minutes, making it a saviour when you’re pushed for time or when you need to use up any leftover ingredients and herbs sitting at the back of your fridge or cupboard.

Vegan Meatballs Recipe | Myvegan

Even better, these vegan meatballs are made using a handful of nutritious, wholesome ingredients to help you feel your best from the inside out. This includes: mushrooms, walnuts, Gluten-Free Rolled Oats and Organic Flax Seed Powder – all of which are great sources of fibre and plant-based protein to top up your daily intake and support training progress.

Whether you serve with your favourite pasta dish or enjoy as a snack on their own, these vegan meatballs are sure to be a hit! Give the recipe a go and thank us later…

Vegan Meatballs Recipe

Ingredients 

  • 200g mushrooms 
  • 1 onion, diced 
  • 2 garlic cloves, minced 
  • 50g walnuts, toasted 
  • 75g Gluten-Free Rolled Oats
  • 1 flax egg (1tbsp Flax Seed Powder & 2.5tbsp water) 
  • 1tbsp vegan Worcester sauce 
  • 2tbsp nutritional yeast 
  • 1tbsp parsley 
  • 1tsp dried oregano 
  • ½ tsp thyme 
  • ½ tsp salt 
  • ½ tsp black pepper 

Method 

  1. Sauté onions, garlic and mushrooms until soft. 
  2. Add Worcester sauce, dried herbs, salt and pepper. 
  3. Blend oats and walnuts to make a coarse meal, similar to breadcrumbs consistency and transfer to a mixing bowl. 
  4. Roughly blend the mushroom mixture then add to the bowl of oats & walnuts. Combine the nutritional yeast and flax egg and mix.  
  5. Preheat oven to 180C – Roll the mixture into balls and place on a greased baking tray and bake for 20-25 minutes. 
  6. Serve with pasta in tomato sauce.

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2021-07-02 13:03:18By Jenessa Hung



Jenessa Hung

Jenessa Hung

Writer and expert

Jenessa graduated with a degree in Fashion Marketing & Branding from Nottingham Trent University, where she conducted a year-long research study on the evolution of health and wellness. She's followed a plant-based diet for several years, and believes in making healthy and sustainable lifestyles approachable and accessible for all - no matter one's background or budget. In Jenessa's spare time, you'll catch her enjoying the odd spot of yoga, getting creative in the kitchen, and trying out the latest plant-based launches.