These vegan meatballs are a game-changer, offering a hearty, savory bite that rivals traditional versions. Packed with wholesome ingredients, they boast a satisfying texture—firm on the outside, tender within—and a rich, umami flavor that’s impossible to resist. Perfect for pasta, sandwiches, or as a standalone snack, they’re a versatile addition to any meal.
In just 1 hour and 15 minutes, you can create a dish that’s both nourishing and indulgent. The blend of herbs and spices infuses every bite with warmth, while the golden-brown exterior adds a delightful crunch. Whether you’re vegan or simply exploring plant-based options, these meatballs promise to impress with their depth of flavor and comforting appeal.
Ingredients for Vegan Meatballs
- 16 ounces mixed cremini and shiitake mushrooms (stemmed and sliced)
- 1 cup walnuts
- ½ cup coarsely chopped yellow onion
- 2 garlic cloves, grated
- ½ teaspoon sea salt, plus more for sprinkling
- ½ teaspoon freshly ground black pepper, plus more for sprinkling
- ½ teaspoon fennel seeds (toasted)
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground sage
- 1½ cups cooked black beans (drained and rinsed)
- ¼ cup whole rolled oats
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 tablespoon tomato paste
- 1 tablespoon ground flaxseed
- 1 tablespoon tamari (or soy sauce as a substitute)
- 1 tablespoon balsamic vinegar
- ¾ cup panko bread crumbs
- Avocado oil (for the pan)
- Marinara sauce (for serving; Rao’s recommended for store-bought)
Step-by-Step Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Roast the mushrooms: Place the mushrooms on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat, spread evenly, and roast for 20 minutes, or until slightly shriveled around the edges.
- Prepare the base mixture: In a food processor, combine walnuts, onion, garlic, salt, pepper, fennel seeds, cumin, paprika, and sage. Pulse until coarsely ground. Add the roasted mushrooms, black beans, oats, olive oil, tomato paste, flaxseed, tamari, and balsamic vinegar. Pulse until well-combined but still slightly chunky.
- Add panko: Transfer the mixture to a large bowl and fold in the panko bread crumbs until evenly incorporated.
- Shape the meatballs: Use a 2-tablespoon cookie scoop to portion the mixture, then roll into balls with your hands.
- Brown the meatballs: Heat a large cast-iron skillet over medium-high heat and coat the bottom with avocado oil. Add the meatballs and cook, rotating as they brown, for about 5 minutes, or until browned all around.
- Bake: Transfer the skillet to the oven and bake for 20 minutes, or until the meatballs are firm and lightly crisp around the edges.
- Serve: Enjoy warm with marinara sauce on the side.
Sauce and Topping Ideas to Elevate Your Vegan Meatballs
While marinara is a classic pairing, try experimenting with other sauces like a creamy cashew Alfredo, spicy arrabbiata, or a tangy BBQ glaze. For toppings, sprinkle with fresh basil, vegan parmesan, or a drizzle of tahini for added flavor and texture. These options can transform your dish into something new and exciting!
Perfect Pairings: Serving Suggestions
Serve these vegan meatballs over zucchini noodles, spaghetti squash, or whole-grain pasta for a hearty meal. They also make a great addition to a sub sandwich or as an appetizer with toothpicks and dipping sauce. Pair with a side salad or roasted veggies for a complete, balanced plate.
Storage and Reheating Tips for Freshness
Store leftover meatballs in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm them in a skillet with a splash of water or sauce to prevent drying out, or pop them in the oven at 350°F for 10-15 minutes until heated through.
Recipe Variations to Mix It Up
Swap out the black beans for lentils or chickpeas for a different texture. If you’re not a fan of mushrooms, try using roasted eggplant or zucchini instead. For a nut-free version, replace walnuts with sunflower seeds or omit them entirely. These tweaks keep the recipe versatile and adaptable to your preferences.
Time-Saving Tips for Busy Cooks
Prep ingredients like chopping onions and grating garlic ahead of time to streamline the process. Use pre-sliced mushrooms or canned beans to cut down on prep work. If you’re in a rush, skip the browning step and bake the meatballs directly for a quicker, still-delicious result.
Vegan Meatballs
Ingredients
- 16 ounces mixed cremini and shiitake mushrooms, stemmed and sliced
- 1 cup walnuts
- ½ cup coarsely chopped yellow onion
- 2 garlic cloves, grated
- ½ teaspoon sea salt, plus more for sprinkling
- ½ teaspoon freshly ground black pepper, plus more for sprinkling
- ½ teaspoon fennel seeds, toasted
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground sage
- 1½ cups cooked black beans, drained and rinsed
- ¼ cup whole rolled oats
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 tablespoon tomato paste
- 1 tablespoon ground flaxseed
- 1 tablespoon tamari
- 1 tablespoon balsamic vinegar
- ¾ cup panko bread crumbs
- Avocado oil, for the pan
- Marinara sauce, for serving (for store bought, we love Rao’s)
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the mushrooms on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 minutes, or until slightly shriveled around the edges.
- In a food processor, place the walnuts, onion, garlic, salt, pepper, fennel seed, cumin, paprika, and sage. Pulse until coarsely ground, then add the roasted mushrooms, black beans, oats, olive oil, tomato paste, flaxseed, tamari, and balsamic vinegar. Pulse until the mixture is well-combined but still has a few larger bean and mushroom chunks remaining.
- Transfer the mixture to a large bowl and fold in the panko. Use a 2-tablespoon cookie scoop to portion the mixture, then use your hands to roll it into balls.
- Heat a large cast-iron skillet over medium-high heat and coat the bottom with avocado oil. Add the vegan meatballs and cook, rotating the balls as they brown, until browned all around, about 5 minutes.
- Transfer the skillet to the oven and bake for 20 minutes, or until the vegan meatballs are firm and lightly crisp around the edges.
- Serve with marinara.