These vegan meatballs are an awesome dish that I’ve been making for years. They are super versatile and really easy to make. They can be used in a bunch of different dishes and meals, and their flavor can easily be tweaked by using different spices. So that kind of variety is wonderful for always having a delicious way to enjoy them.
And quite honestly, sometimes I just eat them plain, by themselves, and they are a perfect little snack ball.
These vegan meatballs first came about when I was trying to create something for a friend who has allergies and intolerances to so many common ingredients. No dairy was an easy criteria, since none of my recipes have dairy. But no soy, gluten, or beans?!? Wow. That’s more of a challenge.
I made vegan meatballs and served them up alongside zucchini noodles, a pesto I whipped up and some tomato/garlic/basil/balsamic salad. It came out perfect: filling, flavorful, and checked all the boxes. And they’ve been a hit ever since.
Obviously, they make great meatballs and spaghetti with sourdough garlic bread, of course.
Vegan meatballs on pizza is a huge win… especially with Miyoko’s Smoked Mozz.
These can be made into a stuffed mushroom appetizer by filling mushroom caps with the meatball ‘dough’ instead of rolling them into balls. Sit them in sauce, top them with Vegan parmesan and a little leaf of basil.
I like to put them in salads to add some warmth and to make it more filling.
They make a great meatball sliders with marinara, basil, vegan cheeses, and roasted red pepper.
So many options, so little time.
However you make them, I hope you love them!
- ½ cup onion, diced
- one 8oz package baby bella mushrooms, about 7, sliced
- 3 cloves garlic, minced
- 2 tablespoons of dry white wine
- 1 cup sundried tomatoes, soaked overnight, drained, roughly chopped
- 1 cup cooked quinoa
- ½ cup pecans, roughly chopped
- 1 tsp dried basil
- ½ tsp ground fennel
- ½ tsp herbamare, or sea salt
- Preheat oven to 375℉.
- Saute onions in a splash of oil over medium heat until they’re translucent and starting to stick to the bottom of the pan.
- Add mushrooms and garlic and cook until mushrooms release their liquid, adding a pinch of salt to season
- Continue cooking mushrooms until liquid is cooked off and mushrooms are starting to caramelize.
- Deglaze pan with wine, stir, and cook until the wine is mostly gone.
- Add this mixture and remaining ingredients to a food processor, and process until everything is well combined, but there is still some texture to it. Don’t process too much into a puree.
- Prepare a baking sheet with parchment paper and a light spray of cooking oil.
- Spoon your preferred size of dough in your hand, roll balls, and line up on the baking sheet.
- Bake at 375℉ for 10 minutes.
- Bake for 10 more minutes.