Vegan Savory Vegetable Meatballs
Discover the satisfying flavors of these Vegan Savory Vegetable Meatballs, a wholesome plant-based twist on a comfort food classic. Packed with protein-rich chickpeas, hearty brown rice, and nutrient-dense vegetables like carrots and red bell peppers, these baked meatballs are both delicious and nutritious. Flavored with smoky paprika, cumin, and a touch of soy sauce, they offer a perfect balance of savory and smoky notes. A flaxseed "egg" binds the mixture, making these gluten-free meatballs firm yet moist with a delightful texture. Quick to prepare and oven-baked to golden perfection, they’re ideal for serving over pasta, in a sub sandwich, or alongside your favorite dipping sauce. These easy vegan meatballs are perfect for weeknight dinners, meal prep, or as a crowd-pleasing appetizer!
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Recipe Information
Ingredients
- 1 can (15 oz), drained and rinsed chickpeas
- 1 cup, cooked brown rice
- 0.75 cup, gluten-free breadcrumbs
- 1 medium, grated carrot
- 0.5 medium, finely chopped red bell pepper
- 0.5 medium, finely chopped onion
- 3 cloves, minced garlic
- 3 tablespoons nutritional yeast
- 2 tablespoons soy sauce
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 2 tablespoons, chopped parsley
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
In a small bowl, mix the ground flaxseed with 6 tablespoons of water to create a flax egg. Let it sit for about 5 minutes until it becomes gelatinous.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the onion, garlic, carrot, and red bell pepper until they are tender, about 5-7 minutes. Set aside to cool slightly.
In a large mixing bowl, mash the chickpeas with a fork or potato masher until they are mostly smooth with a few chunks remaining for texture.
Add the cooked vegetable mixture, cooked brown rice, gluten-free breadcrumbs, nutritional yeast, soy sauce, parsley, smoked paprika, cumin, black pepper, salt, and the prepared flax egg to the mashed chickpeas.
Mix everything together until well combined. The mixture should be moist but firm enough to hold its shape.
Using your hands, form the mixture into small balls, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
Brush the remaining 1 tablespoon of olive oil over the tops of the meatballs to help them brown and crisp.
Bake in the preheated oven for 25-30 minutes, turning them halfway through cooking, until they are golden brown and firm.
Remove from the oven and let cool slightly before serving. Enjoy them over pasta, in a sub, or with your favorite dipping sauce.
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2819 mg | 123% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 28.6 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2000 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.
