Tag Archives: vegan meatballs

Vegan meatballs, amazing texture.

These vegan meatballs are the perfect base for all your favorite dishes. This recipe is without sauce or gravy  because they are meant to be as a base for other recipes, like Spaghetti and meatballs,  Swedish meatballs,  meatball Curry with rice or a great meatball sandwich for instance.

A vegan meatball that has the texture of actual meat. Holds together, not mushy like most, but firm and with bite. I made these one night with mashed potatoes in Swedish meatballs style and the next night I poured a sticky honey chili maple glaze over them and served them over rice.  They freeze well too, you could easily make a double batch and always have a supply for a quick dinner fix.
So whether you’ re a vegetarian, a vegan or simply trying to eat more veggies,  these are a  great option and you really need to try them.

Makes around 24 meatballs.
Serves 4-6. Double if needed.

INGREDIENTS:

1/2 cup red lentils
1/2 cup tvp* see not (I use pea tvp)
1/4 cup  chopped dehydrated vegetables (mix for soup)**see note
1/2 onion chopped
2-3 garlic cloves, peeled and grated
3 tbsp olive oil
1/2 vegetable stock cube, crumbled fine
1/2 cup chickpea flour
1/4 cup quick oats
2 tbsp pine nuts (optional but delicious)
A dash of liquid smoke
A dash of franks hot sauce
1/2 tsp vegan Worchestershire sauce
Pepper
2 tbsps ground flaxseed plus 3 tablespoons water, or 2 eggs

INSTRUCTIONS:

Cook lentils and tvp in a bit of salted water for around 5 minutes, or until almost soft, but still semi firm. Drain in a colander and return to the pan, add the dehydrated veggies, they will absorb the excess water.  Set aside and let cool.
Cook onion and garlic in oil for 5 minutes until soft. Set aside to cool.
In a large bowl mix, lentil-tvp-veg mixture with onion and garlic.
Add all the remaining ingredients and let sit for 5 minutes,  now grab a ball of the mixture with your hand and gently squeeze to see if it holds.  Add a splash of water if it seems too dry or add a bit more flour if it seems too wet.
Shape into balls, the size of a ping pong ball approximately.
Place in refrigerator for two hours before baking to firm up.
Pre heat oven to 220C/450F.
Place balls on a silicone baking sheet and spray with oil (or drizzle over).
Bake 15 minutes turning halfway.
Use straight away with your favorite sauce or let cool and store in ziplock bag in the refrigerator or freezer for later use.

Enjoy!

  • tvp stands for texturized vegetable protein
    ** Amazon sells a Deluxe Vegetables Soup Blend.