Vegan meatballs are plant-based versions of the traditional meatball, made from ingredients like lentils, beans, chickpeas, tofu, quinoa, oats, or mushrooms blended with herbs and spices. They offer a rich source of plant protein, dietary fibre, iron, folate, and magnesium while being naturally cholesterol-free and lower in saturated fat than meat-based options. Their high fibre content aids digestion, while antioxidants from vegetables and legumes support heart health and overall immunity. Vegan meatballs are also environmentally friendly, requiring fewer resources and generating a smaller carbon footprint than animal products. They can be baked, air-fried, or simmered in sauces, making them versatile for pasta dishes, wraps, or appetizers. Countries with high plant-based food adoption—such as the United States, the United Kingdom, Germany, Sweden, and Australia—consume the most vegan meatballs due to rising awareness about health, animal welfare, and sustainability. Their appealing taste and adaptability make them popular among both vegans and flexitarians worldwide.

Ingredients
90 gms textured vegetable protein (TVP) soy mince
350 gms vegetable broth
1 onion, diced fine
3 garlic cloves, diced fine
300 gms mushrooms (shiitake, white button or oyster)
70 gms roasted/unroasted cashew nuts
2 tsp smoked paprika or Worcester’s sauce (optional
2 tbsp nutritional yeast
4 tbsp gluten-free bread crumbs
Unrefined salt and pepper to taste
Method
Soakthe soy granulates in vegetable broth
Set aside
Add the cashews to a blender and grind till you get a crumble
Do not blend too much as we will need the smaller chunks
Put the mushrooms in the same blender and pulse a couple of times until they resemble mincemeat
Set aside
Heat a pan and add onion and garlic
Saute till they are translucent
Add minced mushrooms and cook for a couple of minutes till they are slightly brown and all the water has evaporated
Drain the soy granules and add to the mushrooms mix
Add nutritional yeast and paprika and cook for a couple of minutes more
Once the vegetable broth has evaporated from the soya granules, you will be left with a brown sticky mass
Add cashews and bread crumbs
Letthe mixture, cool for a couple of minutes
Scoop about 1 to 1 1/2 tablespoons of the mass
with slightly damp hands, shape the scooped mass to gently form small balls
Place the balls in a baking tray and bake for 15 to 20 minutes at 400 to 4 25°F
Serve over some spaghetti and home-made tomato sauce
Enjoy!