Vegan Meatballs Recipes

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VEGAN MEATBALLS



Vegan meatballs image

Try a vegan version of meatballs, made with mushrooms, oats and black beans and topped with a delicious tomato sauce. Serve with spaghetti or polenta

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 1h25m

Number Of Ingredients 17

30g dried porcini mushrooms
3 tbsp olive oil
1 onion , very finely chopped
2 garlic cloves , crushed
1 tsp sweet smoked paprika
1 x 400g can black beans , drained and rinsed
50g rolled oats
2 tbsp brown rice miso
50g fresh breadcrumbs
spaghetti or soft polenta, to serve
2 tbsp olive oil
1 onion , very finely chopped
1 large garlic clove , crushed
Small pinch of chilli flakes
2 x 400g cans chopped tomatoes
1 tbsp soft brown sugar
½ small bunch of basil , finely chopped

Steps:

  • Tip the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 mins.
  • Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min.
  • Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix. Strain and finely chop the porcini mushrooms and add those (keep the liquid for soup or risottos). Season and roll into 12 balls and chill in the fridge while you make the sauce.
  • Heat 2 tbsp oil in a saucepan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli and cook for 1 min. Stir through the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins.
  • Heat the oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil for the meatballs in a non-stick frying pan over a medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and put in the oven to cook through for 12 mins.
  • Add the cooked meatballs to the pan of sauce and toss everything to coat, then scatter with the basil. Serve with spaghetti or soft polenta.

Nutrition Facts : Calories 400 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.43 milligram of sodium

VEGAN MEATBALLS



Vegan Meatballs image

Lentils, brown rice, and mushrooms give these vegan meatballs flavor and substance. Serve with your favorite sauce and pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 2h25m

Yield Makes 21 meatballs

Number Of Ingredients 9

1/2 cup short-grain brown rice
Coarse salt and freshly ground pepper
1/2 cup dried French green lentils
8 ounces cremini mushrooms, roughly chopped (3 cups)
1/2 small red onion, roughly chopped (1/2 cup)
1/4 cup extra-virgin olive oil
1 tablespoon ground flaxseed
1 1/2 cups fresh vegan breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley leaves

Steps:

  • Bring rice and enough water to cover by 3 inches to a boil in a medium saucepan. Reduce heat, season with 1 tablespoon salt, and simmer 20 minutes. Add lentils and continue to simmer until lentils are tender, about 27 minutes. Drain and let cool.
  • Meanwhile, pulse mushrooms and onion in food processor until minced. Heat a large skillet over medium-high. Add 1 tablespoon oil and mushroom mixture. Cook stirring occasionally until mushrooms have released most of their moisture and become golden around the edges of the pan, about 4 minutes. Transfer to a large bowl; stir in flaxseed. Let sit at least 5 minutes. Mix in lentils, brown rice, breadcrumbs, and parsley. Stir, pressing mixture against side of bowl with spoon to break up some of the lentils until the mixture clumps together. Season with salt and pepper.
  • With wet hands, form mixture into 21 compact meatballs, each 1 1/2-inch in diameter. Chill at least 1 hour and up to overnight.
  • Wipe out skillet; heat over medium high. Add remaining 3 tablespoons oil and meatballs. Cook turning frequently until browned all over, turning heat to medium if the pan starts to get too hot, about 10 minutes. Serve warm with pasta and sauce of your choice.

VEGAN MEATBALLS



Vegan Meatballs image

These vegan meatballs are very good!

Provided by 5Tami2

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 30m

Yield 6

Number Of Ingredients 12

cooking spray
2 cups Italian-seasoned bread crumbs
1 cup shredded vegan Cheddar-style soy cheese
1 cup pecan meal
½ cup crumbled firm tofu
½ cup chopped onion
2 tablespoons vegan mayonnaise (such as Organicville®)
1 ¼ teaspoons salt
1 teaspoon dried basil
¼ teaspoon dried sage
½ cup warm water
⅛ cup egg substitute (such as Ener-G® Egg Replacer®)

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
  • Mix bread crumbs, vegan cheese, pecan meal, tofu, onion, vegan mayonnaise, salt, basil, and sage together in a bowl.
  • Combine warm water and egg substitute in another bowl; mix thoroughly and stir into meatball mixture until combined.
  • Form into balls and place on the prepared baking sheet.
  • Bake, uncovered, in the preheated oven until browned, 20 to 30 minutes.

Nutrition Facts : Calories 278.9 calories, Carbohydrate 34.3 g, Cholesterol 0.1 mg, Fat 8.5 g, Fiber 2.1 g, Protein 15.3 g, SaturatedFat 0.5 g, Sodium 1272.1 mg, Sugar 2.3 g

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Top Asked Questions

How to cook vegan mushroom meatballs?
Our vegan mushroom meatballs are healthy, easy to prepare and taste absolutely delicious! Serve them with some pasta sauce and garnish with fresh parsley for the perfect easy weeknight dinner. Heat the olive oil in a large frying pan over medium heat. Add the onions and saute for roughly 5 minutes.
How to cook meatballs in the oven?
Heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add a small amount of oil to prevent sticking, then add the meatballs. Sauté for a few minutes, gently turning the meatballs to get a slight crust on either side.
How long does it take to make vegan zucchini meatballs?
On the other hand, these Vegan Zucchini “Meatballs” are waaaaay easier. They require less than 10 ingredients and 20 minutes to make, and all you have to clean is a bowl and a food processor. That’s the kind of recipe I like to have on repeat.
What are vegan meatballs made of?
Made with your choice of lentils, red beans, tempeh, or packaged plant-based ground, the tempting flavor note of these vegan meatballs is provided by a double dose of barbecue flavor — sauce and seasoning blend. And because they’re baked, only a little bit of oil is needed.

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