Best Vegan Meatballs Recipe **No Seitan, No Gluten, No Tofu**

These are my best plant-based meatballs that are perfect in texture and flavour! They're great to serve to friends or family who aren't plant-based but need some convincing! Recipe is below.

Meatball Recipe

Ingredients:
150g uncooked green lentils, rinsed (Also known as french or puy lentils)
600ml mushroom stock (Or vegetable stock with 1 tsp of dark soy sauce)
1 tablespoon olive oil
200g mushrooms (oyster and shiitake work well), roughly chopped
15g dried porcini mushrooms, rehydrated in boiling water
1 onion, finely chopped
2 large garlic cloves, zested
50ml red wine (Or 1 tbsp red wine vinegar)
1 tsp vegan Worcestershire sauce
60g walnuts
60g cooked chestnuts
60g ground flaxseed
3 tbsp dried italian herb seasoning
3 tbsp nutritional yeast
¼ tsp fresh ground nutmeg
2 tsp marmite or dark soy sauce (Use tamari if gluten free)
170g sundried tomatoes, roughly chopped

Method:
- Add the lentils and mushroom stock to a saucepan. Bring to a boil and simmer for 15 minutes.
- Drain in a sieve thoroughly and spread onto a baking tray, put to the side to dry and cool down. The liquid from the lentils can be kept for a soup.
- In a medium saucepan, heat up 1 tbsp olive oil over a medium-high heat.
- Add the chopped mushrooms and onion. Fry until the water has evaporated from the mushrooms and they’re caramalised. Zest in the garlic and continue frying for 2 minutes.
- Deglaze the pan with red wine and worcestershire sauce and cook until the mushrooms have a jammy consistency. Transfer from pan to a large bowl.
- Drain and finely chop the dried porcini mushrooms and add to the bowl. The liquid used to rehydrate the mushrooms can be kept for a soup, stew or risotto.
- In a food processor blend the walnuts and chestnuts until the texture or rough sand is achieved. Transfer to the bowl.
- Add the lentils to the food processor and blend until mostly smooth. You may need to scrape the sides of the bowl down a couple times. Add to the bowl.
- Add the ground flaxseed, Italian herb seasoning, nutritional yeast, nutmeg, marmite and sun dried tomatoes to the bowl.
- Mix the ingredients together first with a spoon and then with your hands to distribute the ingredients evenly.
- Place the meatball mixture into the fridge for 20 minutes.
- Remove from the fridge and roll into equal balls. I got 22 meatballs from the mix.
- Heat up a frying pan over a medium heat with 1 tbsp olive oil. Add your meatballs and pan fry for a couple minutes on each side until golden brown all over. Roughly 8-12 minutes total.
- To cook in the oven preheat to 200C. Place your meatballs onto a baking tray and brush lightly with olive oil. Bake for 15-20 minutes turning regularly.
- In the air fryer cook at 180C for 12-15 minutes turn regularly.
- Serve with spaghetti and tomatoes sauce!

Tomato sauce

Ingredients:
1 bay leaf
1 large clove garlic, zested
1 can chopped tomatoes (400g)
10g balsamic glaze
1 tbsp finely chopped fresh basil
1 tbsp olive oil

Method:
- Heat up 1 tbsp olive oil over a medium heat in a saucepan.
- Add the bay leaf followed by the garlic and fry for 1-2 minutes.
- Be careful the garlic doesn’t brown.
- Add the chopped tomatoes. Wash out the can with 50ml of water and add to the pan.
- Using a potato masher squash the tomatoes to give the sauce a smoother texture.
- Add the balsamic glaze and simmer for 8-12 minutes until slightly thickened.
- Finish with salt, pepper and the basil.
- Enjoy

0:00 Intro
0:21 Cooking the lentils
1:58 Vegetable prep
3:35 Cooking the mushrooms
4:40 Blending the ingredients
5:25 Combining the ingredients
6:35 Shaping the meatballs
6:58 Cooking the tomato sauce
7:42 Cooking the meatballs
8:19 Taste test

[EarthyGoodnessKitchen]

Hey Everyone! These are my favourite plant-based meatballs, they've got a lovely texture and a comforting savoury flavour that everyone will love. I've tested them a few times this week and I think they're perfect after eating more than my fair share 😂Full recipe is in the description box, give them a go and let me know what you think. If you're gluten free use tamari instead of marmite or soy sauce.

Hope you're having great day
- George 😀💚

[roymorgensen]

No problem in having a great day when you publish a recipe!

In Finland the forests provide mushrooms at this time of the year and you can freely pick any from anyones forest. (Every persons right in Finnish law). Of the 2000 varieties about 30 are really common, delicious and relatively easy to recognise.

[Julieveg]

This looks so good, I can’t wait to try it!💜

[heatherangellight]

We love your videos and recipes!! Thank you!!

[robinkoller]

I've had no difficulty sourcing marmite in the southern United States... I can even find vegan worcestershire sauce with ease...That said? Finding the mushrooms will be a fun scavenger hunt!

[MC-ocyo]

Thank you George for another great recipe! We love cooking with all types of mushrooms and will pick up some marmite as well on our next grocery run.

[bigbellyjack]

I guess they would make nice burgers as well!

[CitiesForTheFuture]

How do you eat spaghetti & meatballs? Do you cut the meatballs up then add some spaghetti with sauce to the fork or do you eat the meatballs & spaghetti separately?

Thanks for providing tips & alternatives for those of us with limited supplies or on a budget. My local store has some speciality imports, but nothing useful to me. I haven't been able to find miso paste and tamari is very expensive, as is tofu (more expensive than meat!). I successfully made my first batch of chickpea tofu though (I'm on the lookout for soya beans so I can make my own soya milk, and perhaps I can make my own tofu too). I can only find regular mushrooms, but we do get marmite. I have seen a recipe for DIY sundried tomatoes (I'm sure an oven would do just as well) and I'm sure I could pickle my own mushrooms - where there's a will, there's a way!

Thanks for the nice tomato sauce recipe.

One of my favourite dishes was cottage pie - please do a nice plant-based mince recipe at some point as I also enjoy spaghetti bolognaise.

Could you use this meatball recipe for sausage rolls, or rather use your sausage recipe? On that note: I recently saw a YT video where they used a hot dog sausage mold to make zuccini & oat sausages - I didn't know there was such a thing... could be helpful for making all sorts sausages (so far can't find rice paper wraps).

[lornar]

Marmite has long been popular in South Africa. It's manufactured here, not imported.

[renata-sb]

Very good, thought through tutorial. Thank you 😊

[Anousha]

Love all the ingredients, they are delicious and quite nutritious. . I will definitely try it.

[jenjen-lrjm]

You can try Vegemite from Australia, ❤Your recipes

[annasutton]

They look great. Will give them a try.
I am still eating the brownies. They freeze well. Yummy with raspberries and Greek yoghurt on the side.
We have grown celeriac and butter nut squash for autumn. Any recipes for celeriac, besides soup.

[lizmednick]

No difficulty at all finding Marmite here on the east coast of the US.

[stevewturnbull]

Looks yum. Could you shape these into sausages?

[frankie]

Did you end up using the broth? These look great and I haave already put the required ingredients on my shopping list

[hollywebster]

What do you think would happen if the sun-dried tomatoes were left out? I just can't stand the taste or the texture, even in teeny pieces.

Also, I'm in NC, USA and Marmite is available in some of my grocery stores. Of course, Amazon comes through when Marmite is missing from the shelves.