Soy-Free Vegan Meatballs
Elevate your plant-based meals with these delectable Soy-Free Vegan Meatballs, a wholesome and allergen-friendly twist on a classic comfort food. Made with nutrient-rich chickpeas, hearty oats, and vibrant vegetables like carrots and onions, these meatballs are packed with texture and flavor. A flaxseed "egg" binds the mixture together, while Italian seasoning, paprika, and nutritional yeast lend a savory, umami punch. With just 20 minutes of prep time and oven-baked to perfection, they’re a healthy and fuss-free addition to your dinner rotation. Serve them with pasta, tuck them into sub sandwiches, or pair them with your favorite dipping sauce for an irresistible snack or appetizer. Perfect for soy-free eaters, vegans, or anyone looking to enjoy plant-based goodness without compromise!
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Recipe Information
Ingredients
- 1.5 cups cooked chickpeas (drained and rinsed)
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 0.75 cups rolled oats
- 1 medium carrot (grated)
- 0.5 medium onion (finely diced)
- 2 cloves garlic (finely minced)
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, mix the ground flaxseed and water. Let it sit for 5 minutes to form a flax 'egg.'
In a food processor, pulse the rolled oats until they resemble a coarse flour. Set aside.
Add the chickpeas to the food processor and pulse until chunky but not fully pureed.
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
Add the grated carrot to the skillet and cook for 2-3 minutes until slightly softened. Remove from heat and let cool slightly.
In a large mixing bowl, combine the chickpeas, pulverized oats, cooked vegetables, nutritional yeast, Italian seasoning, paprika, salt, and black pepper. Mix well.
Add the flax 'egg' to the bowl and mix thoroughly. The mixture should hold together when pressed. If it's too dry, add a small amount of water (1 tablespoon at a time).
Scoop 1.5 tablespoons of the mixture and roll into balls with your hands. Place the meatballs on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, turning the meatballs halfway through baking, until they are golden brown and firm.
Allow the meatballs to cool slightly before serving. Enjoy them with pasta, in a sub sandwich, or as appetizers with your favorite dipping sauce.
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1759 mg | 76% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 23.4 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2003 mg | 43% | |
*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.
