Best vegan meatballs! Mushrooms, walnuts, and black beans are used, and the outside is crispy and the inside is soft and fragrant.
These vegan meatballs are the best I’ve tried. Super flavorful, made with roasted mushrooms, a mix of savory spices, and tangy balsamic vinegar. It also has the perfect texture: crispy and charred on the outside and firm yet soft in the middle. Top them on pasta, stuff them into subs, or serve them with polenta with a scoop of marinara.There are so many ways to enjoy these delicious vegan meatballs!
vegan meatball recipe
To clarify, these vegan meatballs have no taste like meatThey’re made of whole foods, plant-based ingredients, and you’ll know when you eat them. But that doesn’t mean they don’t taste good! It has a satisfying texture and great flavor.
Here’s what you need to create them:
- mushroom – A blend of shiitake and cremini gives these meatballs a meaty texture and umami.
- walnut – It adds richness and keeps the meatballs from getting too mushy!
- Black bean – For vegetable protein.
- onions and garlic – For a fragrant and deep taste.
- fennel seeds, cumin, smoked paprika, ground sage – This spice mix makes the meatballs so flavorful! Paprika adds smokiness, cumin adds earthiness, and fennel and sage add traditional Italian flavors.
- tomato paste and balsamic vinegar – for Tang.
- Tamari – I like to use tamari and soy sauce when cooking mushrooms. It brings out the rich flavor.
- bread crumbs, whole grain oats, ground flaxseed – Stick the meatballs together. To make this recipe gluten-free, use gluten-free bread crumbs and certified gluten-free oats.
- Extra virgin olive oil and avocado oil – I like to use olive oil for my meatballs and avocado oil for my skillet. If you want to keep things simple, you can use avocado oil for both.
- and salt and pepper – To make every flavor pop!
Find the full recipe with the measurements below.
How to make vegan meatballs
The first step in this vegan meatball recipe is Bake mushrooms. The umami is concentrated and the texture of the meat is satisfying.
Remove the stem from the mushrooms, slice thinly, and toss with olive oil, salt and pepper. Spread them out in a single layer on a parchment-lined baking sheet. At 425°F he roasts for 20 minutes or until edges are slightly shriveled.
Next, blend the walnuts, onions, garlic and spices in a food processor. The goal here is to break down walnuts and onions.
Before adding ingredients to the food processor, they should be coarsely ground.
Then add roasted mushrooms, black beans, oats, olive oil, tomato paste, flax, tamari and balsamic.
Pulse until the mixture is well blended, but still has some texture.There should still be some large bean and mushroom pieces.
Next, make the meatballs. Transfer mixture to a large mixing bowl and sprinkle with bread crumbs. Then roll it into a ball with your hands.
Finally, cook the meatballs. Fry in a cast iron skillet until well browned. Cook over medium-high heat for about 5 minutes until browned on all sides.
Transfer skillet to oven and bake for 20 minutes or until vegan meatballs are firm and edges are lightly crisp.
How to serve vegan meatballs
These meatless meatballs are a great vegan meal! Here are our favorite ways to serve them.
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 4 days. For long-term storage, store in the freezer for up to 3 months. Reheats nicely in the microwave or 400°F oven.
more favorite vegan recipes
If you like these veggie balls, try these hearty vegan recipes.
vegan meatballs
serve Four up to 6
This vegan meatball recipe is so delicious and easy to make! These hearty veggie balls are crispy on the outside, fluffy on the inside, and full of flavor. Perfect for pasta, subs, etc.
- 16 ounce Mix of cremini and shiitake mushrooms, stems and slices
- 1 cup walnut
- ½ cup Coarsely chopped yellow onion
- 2 garlic, Grate
- ½ tea spoon sea salt, plus for sprinkles
- ½ tea spoon freshly ground black pepper, plus for sprinkles
- ½ tea spoon fennel seeds, toasted
- ½ tea spoon ground cumin
- ½ tea spoon smoked paprika
- ¼ tea spoon Grand Sage
- 1½ cup Boiled black beans, Drained and rinsed
- ¼ cup whole oats
- 1 tablespoon extra virgin olive oil, Plus for drizzle
- 1 tablespoon tomato paste
- 1 tablespoon flaxseed powder
- 1 tablespoon Tamari
- 1 tablespoon balsamic vinegar
- ¾ cup bread crumbs
- avocado oil, for pots
- marinara sauce, For serving (we love it if you buy it in store Laos)
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Preheat oven to 425°F and line a baking sheet with parchment paper.
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Arrange the mushrooms on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and mix. Spread evenly on baking sheet and roast for 20 minutes or until edges are slightly wrinkled.
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Add walnuts, onions, garlic, salt, pepper, fennel seeds, cumin, paprika, and sage to food processor. Pulse until coarse and add roasted mushrooms, black beans, oats, olive oil, tomato paste, flaxseed, tamari, and balsamic vinegar. Pulse until the mixture is well blended, but there are still some large bean and mushroom clumps left over.
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Transfer mixture to a large bowl and sprinkle with bread crumbs. Portion mixture using 2 tablespoons cookie scoops and roll into balls with your hands.
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Heat a large cast iron skillet over medium-high heat and coat the bottom with the avocado oil. Add the vegan meatballs and cook, turning the balls until browned on all sides, about 5 minutes.
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Transfer skillet to oven and bake for 20 minutes or until vegan meatballs are firm and edges are lightly crisp.
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Serve with marinara.
