The Best Vegan Meatballs


The Best Vegan Meatballs
by The Vegan Feast
These amazing little vegan meatballs truly embody what a meatball should be. Crafted with exceptional ingredients, like mushrooms, oats, and walnuts, they maintain their perfect shape, boast an incredible texture, and delight the taste buds like no other. Whether you’re adding them to a rich tomato sauce or creating delectable meatball hero sandwiches, these vegan meatballs are destined to become the ultimate crowd-pleaser!

My Story

When I delved into the world of veggie meatballs, I experimented with various ingredients. From black beans to kidney beans, potatoes to rice, and lentils to mushrooms, I explored a plethora of flavorful options. After savoring countless variations, I eventually stumbled upon the undeniable star of the show - the magnificent mushroom! With its rich, earthy notes and satisfyingly "meaty" texture, it became clear that mushrooms were destined to reign supreme in my quest for the perfect veggie meatball recipe.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course dinner, Entree, lunch, Main Course
Cuisine Vegan
Servings 6 servings


  • 1 tablespoon olive oil
  • 12 oz cremini baby bella mushrooms
  • 1 medium onion
  • 3 cloves garlic
  • cups rolled oats
  • ½ cup walnuts or sunflower seeds if nut-free
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon mushroom powder
  • 1 teaspoon marmite
  • 1 teaspoon dried oregano
  • ¼ cup whole wheat flour or buckwheat flour if gluten-free


  • Add the mushrooms, onions and garlic to the bowl of your food processor, and pulse until finely chopped but not mushy.
  • Heat the olive oil in a large skillet, over medium high heat, and saute the chopped vegetables until all their liquid is evaporated.
  • Transfer to a large bowl.
  • While the vegetables are cooking, place the oats and walnuts in the food processor and process until finely ground.
  • Transfer to the bowl with the mushrooms and onions.
  • Add the soy sauce, balsamic vinegar, marmite, mushroom powder and flour to the bowl and mix well.
  • Scoop approximately 2 tablespoons of the mixture, and shape into balls.
  • I use a small 1 oz ice cream scoop for this step.
  • Cook the meatballs in a lightly oiled skillet, approximately 5 minutes, until browned on all sides.
  • Serve with tomato sauce, over pasta, as a meatball hero sandwich, or in any recipe that calls for meatballs.
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