If you’ve been looking for an easy way to make homemade vegan meatballs, this recipe is it! This vegan meatball recipe is so easy and so delicious. Packed with plant-based protein and savory Italian Herbs, these vegan meatballs are the perfect addition to any meal.
Toss them in with Garden Veggie Pasta Sauce on top of your favorite pasta, or add them to Vegan Italian Wedding Soup.
Why You’ll Love This Recipe
- Meatballs for days – This recipe makes 30-35 meatballs depending on how large you portion them. That’s a lot of meatballs. Make this recipe once and you’re set for several days!
- Simple yet delicious – This recipe is made entirely with basic pantry staples, yet is filled with flavor.
- Ready in under an hour – This is a great last-minute protein option to add to any meal.
Ingredients for Homemade Vegan Meatballs
- Quinoa – This recipe uses cooked quinoa. I usually make these meatballs when I have leftover quinoa just to cut down on prep time.
- Mushrooms – Any mushroom works, but my favorite is baby bella. They’re easy to clean up and chop quickly, and they have amazing flavor.
- Breadcrumbs – You can use plain or Italian-flavored breadcrumbs here. Sub gluten-free breadcrumbs if desired.
- Soy sauce – Adds some moisture and flavor. Sub for tamari or liquid aminos if gluten-free.
- Spices – I use my homemade Italian Herb Mix in this recipe, but you can use whatever spices you like!
How to Make Homemade Vegan Meatballs
Preheat the oven to 350 degrees Fahrenheit.
If you aren’t starting with leftover cooked quinoa, you’ll want to cook the quinoa first.
To cook quinoa in the Instant Pot: Place 1.25 cups water for every 1 cup of quinoa in the Instant Pot. Pressure cook on high for 11 minutes.
To cook quinoa on the stove: Place 1 cup of water for every 1 cup of quinoa in a large saucepan. Bring to a boil then reduce to a simmer. Let simmer covered 15-20 minutes or until all water has cooked off.
Wash and chop your mushrooms then place them into the food processor. Place the cooked quinoa into the food processor with the mushrooms and all remaining ingredients. Pulse until a thick paste has formed.
Use a cookie scoop or spoon to portion out the meatballs and roll them into a sphere. Place them on a parchment-lined baking sheet.
Bake at 350F for 30-35 minutes or until the meatballs become a rich brown color and slightly crispy on the outside.
Serve with your favorite pasta, soup, or on their own. Enjoy!
How to Store Homemade Vegan Meatballs
- Fridge: These will store well in the fridge for 3-5 days. They store best on their own as they lose a bit of crispiness when stored in sauce.
- Freezer: Freeze in a single layer in an air-tight container for up to 3 months.
More tips for Making Homemade Vegan Meatballs
- Not Vegan? Use this same process for meat-based meatballs or add an egg to this original recipe.
- Gluten-Free? Sub gluten-free breadcrumbs and tamari instead of soy sauce to make these gluten-free.
Looking for more Italian-inspired dishes? Try these Italian Stuffed Zucchini Boats or Roasted Chickpea Lemon Pasta.
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@theplanted.pantry
Homemade Vegan Meatballs
Equipment
- Food processor (or blender)
- Cutting board
- Parchment paper
Ingredients
- 1.5 cups cooked quinoa
- 8 oz baby bella mushrooms
- ½ cup breadrumbs (sub gluten-free if desired)
- 2 tbsp Italian Herb mix
- 2 tbsp soy sauce (sub tamari for gluten-free)
- ½ tsp salt
- ½ tsp pepper
- ¼ cup water
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- If you aren't starting with leftover cooked quinoa, you'll want to cook the quinoa first.
- Wash and chop your mushrooms then place them into the food processor.
- Place the cooked quinoa into the food processor with the mushrooms and all remaining ingredients. Pulse until a thick paste has formed.
- Use a cookie scoop or spoon to portion out the meatballs and roll into a sphere. Place them on a parchment-lined baking sheet.
- Bake at 350F for 30-35 minutes or until the meatballs become a rich brown color and slightly crispy on the outside.
- Serve and enjoy!
Notes
-
- Not Vegan? Use this same process for meat-based meatballs or add an egg to this original recipe.
- Gluten-Free? Sub gluten-free breadcrumbs and tamari instead of soy sauce to make these gluten-free.
