Vegan Meatballs
Savor the hearty goodness of our **Vegan Meatballs**, a plant-based twist on a classic comfort food favorite. These wholesome meatballs are crafted from protein-packed chickpeas, savory mushrooms, and nutrient-rich chia seeds, delivering a satisfying texture and bold umami flavor in every bite. Enhanced with aromatic garlic, onions, and a blend of Italian herbs like oregano and basil, these meatballs are baked to golden perfection for a healthy, oil-light option. Perfect for pairing with marinara sauce over spaghetti, stuffing into sandwiches, or serving atop salads, this recipe is as versatile as it is delicious. Ready in under an hour, these vegan meatballs are a protein-rich, gluten-free, and crowd-pleasing choice for weeknight dinners and meal prep.
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Recipe Information
Ingredients
- 15 oz Chickpeas (canned, drained and rinsed)
- 8 oz Mushrooms (finely chopped)
- 1 cup Rolled oats
- 3 cloves Garlic (minced)
- 1 medium Onion (finely chopped)
- 2 tablespoons Soy sauce
- 2 tablespoons Nutritional yeast
- 2 tablespoons Chia seeds
- 5 tablespoons Water
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil (for cooking)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, combine the chia seeds and water. Stir and let sit for about 10 minutes until it forms a gel-like consistency.
In a food processor, pulse the oats until they reach a coarse flour texture. Transfer to a mixing bowl.
In the same food processor, pulse the chickpeas until coarsely mashed. Some chunks can still remain. Add to the mixing bowl with the oats.
Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for about 3-4 minutes until the onion becomes translucent.
Add the mushrooms to the skillet and cook for an additional 5 minutes, or until the mushrooms release their moisture and begin to brown. Allow to cool slightly.
Add the cooked onion mixture to the food processor along with the soy sauce, nutritional yeast, oregano, basil, salt, and pepper. Pulse until well combined but not completely smooth.
Transfer this mixture to the mixing bowl with oats and chickpeas. Add the chia seed mixture and mix thoroughly with a spatula or your hands until everything is well incorporated.
Using your hands, form the mixture into small balls, approximately 1.5 inches in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the oven for 20-25 minutes, turning them halfway through, until they are golden brown and firm to the touch.
Serve immediately with your favorite sauce or as an accompaniment to pasta, salads, or sandwiches.
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 25.9 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 500 mg | 38% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2839 mg | 60% | |
*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.
