Gluten-Free Vegan Meatballs
Satisfy your cravings with these hearty Gluten-Free Vegan Meatballs, a wholesome and delicious plant-based alternative that's perfect for any occasion! Packed with protein from chickpeas and walnuts, and bound together with nutrient-rich ground flaxseed, these meatballs are not only vegan but also entirely gluten-free, making them ideal for those with dietary restrictions. Flavorful herbs like oregano and basil, combined with tamari and tomato paste, create a savory, Italian-inspired taste that's perfect for pairing with gluten-free pasta or a rich marinara sauce. The use of rolled oats ensures a tender, cohesive texture, while baking instead of frying keeps them light yet satisfyingly crispy on the outside. Ready in under an hour, these easy-to-make, protein-packed gems are a must-try for your next family dinner or meal prep session.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Canned chickpeas (drained and rinsed)
- 0.5 cup Gluten-free rolled oats
- 0.5 cup Walnuts (finely chopped or ground)
- 2 tablespoons Nutritional yeast
- 2 tablespoons Ground flaxseed
- 2 tablespoons Water
- 1 tablespoon Tamari (gluten-free soy sauce)
- 2 tablespoons Tomato paste
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil (for greasing the baking sheet)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil or line it with parchment paper.
In a small bowl, mix the ground flaxseed with water. Let it sit for 5-10 minutes to form a flax 'egg'.
In a food processor, combine the chickpeas, rolled oats, walnuts, nutritional yeast, tamari, tomato paste, garlic powder, onion powder, oregano, basil, salt, and black pepper.
Blend the mixture until it begins to stick together and form a moldable texture. Avoid over-processing as some texture is desirable.
Add the flax 'egg' to the mixture and pulse a few extra times to incorporate fully.
Scoop out about 1 1/2 tablespoons of the mixture and roll it between your palms to form a meatball. Repeat until all the mixture is used. You should have about 16-18 meatballs.
Place the meatballs on the prepared baking sheet, leaving a small space between each one.
Bake in the preheated oven for 15 minutes. Flip the meatballs carefully using tongs or a spatula, then bake for an additional 15 minutes, or until golden and firm on the outside.
Remove from the oven and let the meatballs cool slightly before serving.
Serve the meatballs with your favorite gluten-free pasta, marinara sauce, or as desired.
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2589 mg | 113% | |
| Total Carbohydrate | 101.9 g | 37% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 14.5 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1801 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
