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The BEST Plant-Based Vegan Meatballs

Today’s recipe is probably one of our most favorite recipes. These “Very Best Plant-Based Vegan Meatballs” must be tasted to be appreciated. The beauty of these incredibly phenomenal meatballs is hard to describe.

As I was growing up, meatballs were a special treat, reserved for special occasions. Since we were vegetarians, vegan meatballs were not something you could buy in the store; at least not where we were, so we had to make them from scratch. Today there are so many more options on the market, but I would venture a guess that you would have a hard time finding any vegan meatballs as delicious and wonderful as these plant-based vegan meatballs. And the best part of all is that they are relatively easy to make. The hardest part being the hour you need to wait while the meatballs cook.

Pasta and Vegan Meatballs

We use these meatballs in a variety of different recipes. They can enhance your traditional spaghetti and tomato dinner or be served with gravy and mashed potatoes. They make lovely meatball sandwiches and are terrific in a lemon cream sauce. The list goes on and on, with your creativity being the limit. These meatballs store very well in the fridge and freezer.

Plant-Based Vegan Meatballs in a Pan

So, Let’s Talk Vegan Meatball Ingredients:

I am including links to Amazon to hopefully make it easier for you to find the products. (I earn a small commission and it doesn’t cost you any more).

Vital Wheat Gluten:  

This is probably the most important ingredient in these meatballs. It is the binder that helps the meatballs keep their shape during the cooking process. Vital wheat gluten is the natural protein found in wheat and is therefore not a good choice for the gluten-free population. But for those that are not gluten-intolerant, vital wheat gluten is a fantastic option to use when making various meat substitutes.

Vital Wheat Gluten can be found in most grocery stores these days. I can recommend Bob’s Red Mill brand. If you want to buy vital wheat gluten in bulk (50 pounds), it can be bought from Amazon.

Pasta and Vegan Meatballs

Nutritional Yeast:

You may not be familiar with this gem of an ingredient, but it is a wonderful thing to have on hand when cooking plant-based recipes. Nutritional yeast is not the same as baking yeast but is traditionally used for nutritional purposes and enhancing flavor. It has a tangy, cheesy flavor that works really well in vegan meat substitutes.

Mushroom Powder:

Mushrooms have a wonderful earthy, meaty flavor that we take advantage of it in this recipe. We grind our own mushroom powder from dried mushrooms that we buy in bulk on Amazon.

Plant-Based Meatballs in Gravy

Panko Bread Crumbs:

Panko Bread Crumbs are Japanese bread crumbs that are crisper and airier than the traditional bread crumbs. We prefer Panko Bread Crumbs in this recipe as it creates a lighter meatball.

Walnuts:

Walnuts add an incredible texture and taste to these meatballs. The tip is that you will need to mince them very fine in order to keep them in the meatballs during the cooking process. If you have a food processor, it may be the easiest way to prepare the walnuts, but you can also mince them as I do in the youtube video.

Vegan Meatball on a Fork

Important Tips to the Success of this Recipe:

  • When the meatballs are finished cooking, they are wonderfully tender and delicious. You can serve them right away, but if you intend to put them in a sauce, it is best to let them cool completely in the stock, maybe even put them in the fridge for a few hours. This firms up the meatballs without sacrificing much of the tenderness and allows them to hold together better in whatever sauce you choose.
  • I prefer to store the meatballs in the stock in an airtight container in the fridge. They last for several days and can easily be reheated for various dishes.
  • I like to brown the meatballs in a skillet to add color, but it is not necessary.
Plant-Based Meatballs

I hope you enjoy these meatballs as much as we do.  It is probably one of our favorite recipes on my channel.  

Click Here to Watch me Make this recipe on YouTube!

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The BEST Plant-Based Vegan Meatballs

The BEST Plant-Based Vegan Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Chef Ani
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 1/2 hours
  • Yield: 30–35 Meatballs 1x
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Ingredients

Scale

Dry Ingredients:  

  • 1 cup vital wheat gluten 
  • 3 tablespoons nutritional yeast flakes
  • 3 tablespoons mushroom powder (ground dried mushrooms)
  • 1/2 cup walnuts, minced 
  • 1 cup Panko Bread Crumbs
  • 1 tablespoon flour
  • 1/4 teaspoon sage
  • 1/4 teaspoon Italian Seasoning
  • 1/16 teaspoon cayenne

Wet Ingredients:  

  • 1/2 cup extra-firm tofu (110 g)
  • 1/2 cup vegetable stock
  • 2 tablespoons Braggs Liquid Aminos
  • 1 tablespoon Better-Than-Bouillon 
  • 2 tablespoons olive oil
  • 2 large garlic cloves
  • 1/2 small onion

Cooking Broth: 

  • 8 cups water
  • 1/4 cup Braggs Liquid Aminos

Instructions

  • In a large mixing bowl, add all dry ingredients and mix to combine. 
  • In a blender, add all the wet ingredients and blend until smooth.  
  • Make a well in the middle of the dry ingredients and pour in the wet mixture.  Stir to combine.  
  • Knead for a couple of minutes to make sure the dough is well combined. 
  • Next, roll the dough into bite-size meatballs.  We use about 1 tablespoon of dough per meatball.  They will swell during the cooking process, so make them smaller than you want the final product to be.  Roll each meatball for a few seconds in your hands, making sure they are smooth without cracks.  
  • In a large saucepan, add water and 1/4 cup of Braggs Liquid Aminos. Bring to a rolling boil. 
  • Reduce heat slightly, but you want the water to be boiling during the initial meatball drop. 
  • Place the meatballs carefully into the broth one at a time, reduce the heat, cover with a lid, and let the meatballs cook for 1 hour.  Be sure to check occasionally to make sure the broth is simmering.  This is especially important at the beginning of the cooking process, as you do not want them to stick to the bottom.  The meatballs should float within a few minutes.  Adjust the temperature to a simmer.   
  • When the meatballs are finished cooking, they are wonderfully tender and delicious. You can serve them right away, but if you intend to put them in a sauce, it is best to let them cool completely in the stock, maybe even put them in the fridge for a few hours. This firms up the meatballs without sacrificing much of the tenderness and allows them to hold together better in whatever sauce you choose.

Tips:

  • I prefer to store the meatballs in the stock in an airtight container in the fridge. They last for several days and can easily be reheated for various dishes.
  • I like to brown the meatballs in a skillet to add color, but it is not necessary.
  • Please make sure the walnuts are finely minced, or they will not stay in the meatballs during the cooking process.  
  • Do a trial run and cook one meatball to make sure it holds up in the cooking broth before adding all the meatballs.  Let it cook for 5-10 minutes to see if it hold together.  If so, it is safe to add all the rest of them.  
  • Should the dough seem too loose to form meatballs, add vital wheat gluten to the dough 1 teaspoon at a time.  It will not require much, and the dough should be relatively loose, but you should be able to form the meatballs.  
  •  

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Plant-Based Vegan Meatballs in a Cast Iron Pan

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