Need an easy recipe for the week ahead? These meatballs use simple ingredients and are SO delicious! Here’s what you need to know about easy-to-make vegan meatballs:
- They’re nutritious and loaded with protein.
- They can be meal prepped for later.
- Storing in the refrigerator or freezer and reheating is easy.
- They’re full of savory, delicious flavors!
We love pairing these meatballs with a red sauce and spaghetti (this lower-carb spaghetti is our favorite!), but they’re great on their own and serve as a wonderful vegan protein option!
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How to make vegan meatballs
The main ingredients
To make vegan meatballs, you’ll need:
- Beans (we used black beans)
- Mushrooms
- Walnuts (finely chopped)
- Olive oil
- Spices/salt/pepper
What to bind vegan meatballs with
The meatballs hold together fairly well, but they are very soft. If you’re looking for a stronger bind, we recommend adding a flax egg or a vegan egg substitute to the recipe!
The baking process
Before beginning the baking process, it helps to refrigerate the mixture in order for the meatballs to better hold their shape. We recommend refrigerating for an hour, but anywhere from 10 minutes to overnight can help with the baking process!
These meatballs bake for about an hour. Halfway through the process, be sure to take them out and cover them with oil so that they don’t dry out! We do not recommend attempting to turn them as they will be fragile until fully cooked.
More vegan recipes you’ll love:
The BEST Easy Vegan Meatballs
Ingredients
- 16 oz. mushrooms
- 16 oz. can black beans (drained)
- 1/2 cup walnut halves
- 2 Tbsp olive oil
- 1/4 tsp allspice
- 1 tsp garlic powder
- 1 Tbsp onion flakes
- 2 tsp paprika
- salt (to taste)
- pepper (to taste)
Instructions
- Preheat the oven to 375 degrees F.
- In a pan, cook the mushrooms with 1 Tbsp of oil for about 10 minutes (or until soft and browned).
- Add in the drained beans and continue to cook for another 5 minutes (or until everything is soft).
- In a food processor, lightly blend the walnuts until they are small pieces (but not ground).
- Add in the cooked mushrooms and beans, then pulse to blend until the texture is well mixed (not overly mushy).
- Place the mixture in a bowl and add in the spices and remaining oil.
- Place the bowl in the refrigerator for about an hour.
- Remove the mixture from the refrigerator, then roll into about 16 meatballs.
- Place each meatball on an oiled baking pan, then spray with additional oil.
- Bake the meatballs for an hour, taking them out halfway through to coat with more oil.
- Serve with your favorite sauce and pasta!
Judi says:
Can you make these with other beans. I am not a black bean fan.
Thanks.
Christine McMichael replied:
Yes, any type of bean should work! Enjoy!
Amanda says:
Yum — these vegan meatballs are delicious! I just love the tender texture from the mushrooms and black beans. Thanks so much for sharing!
Tara says:
Wow, I’m not vegan but I’m giving these a try! The recipe is easy and I love how I can meal prep & freeze for later. Thank you!
Marisa F. Stewart says:
I gave this recipe to my friend to try out. She’s a vegan. Well, she went nuts over it. She no sooner made the recipe whereby she made it again so she could freeze some of the meatballs. Now that is a good recommendation.
Jess says:
I cannot wait to try these vegan meatballs! These look so tender and juicy and savory! I am putting this recipe on our weeknight list for this upcoming week!
Tammy says:
Wow wow WOW! I would never have guessed these were vegan! I love a good meatless meal now and again and will definitely be trying these soon! 😀
Aleta says:
Who knew you could make amazing meatballs from brand and mushrooms?! Amazing! My sister is freshly vegan so I’m passing her this recipe right away 🙂
Cathleen @ A Taste of Madness says:
Wow!! No way these are vegan! I love making meatballs, but I have never tried making them vegan. Bookmarked for later!!
Eva says:
They must be delicious! I love bean-based patties so I can imagine these meatballs are fantastic, too. They look pretty firm, I’ve had some that were just so fragile when served with sauce. That is definitely an asset!
Veena Azmanov says:
Love the combinations and this dish is surely a steal for my vegetarian friends. Too delicious and presentation awesome.
Cheese Curd In Paradise says:
The mushrooms and black beans sound incredible! I bet these have amazing texture and are packed with lots of yummy earthy flavors.
Leanne says:
I make a vegan taco meat with mushrooms and walnuts, so I know I’d love these meatballs with the black beans too! I need to add these to my meal prep routine!
Sharon says:
These vegan meatballs won’t have anyone at the dinner table missing beef in this classic dish. Great for meatless Mondays!
Danielle says:
You would never say these are vegan if you haven’t put it in the title 🙂 Delicious looking meatballs that can surprise anyone!