- Contains wholegrains
- Dairy free
- Egg free
- High in dietary fibre
- High in protein
- Lactose free
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegan
- Vegetarian
- 3 serves veg or fruit
Similar to classic meatballs, this recipe for the vegan version is full of flavour and can be added to any pasta, sandwich or pizza recipe.
- Serves4
- Cook time45 minutes
- Prep time25 minutes, + 30 mins chilling
Ingredients
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 1 red capsicum, seeded, thinly sliced
- 4 garlic cloves, crushed
- 700g passata
- 1/2 cup (125ml) vegetable stock
- 1/2 tsp brown sugar
- 1/2 cup coarsely chopped basil
- 375g spaghetti
- Basil leaves, extra, to serve
- Grilled garlic bread, to serve
Vegan meatballs
- 1 cup (250ml) vegetable stock
- 1/2 cup (80g) quinoa
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 100g button mushrooms, finely chopped
- 4 garlic cloves, crushed
- 1 tsp fennel seeds, toasted
- 400g can four bean mix, rinsed, drained
- 1/4 cup chopped basil
- 1 tsp finely grated lemon rind
- 1/4 tsp chilli powder (optional)
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the vegan meatballs, bring the stock to a boil in a small saucepan. Add quinoa and bring to the boil. Reduce heat to low and cook, covered, 12 mins or until the liquid is completely absorbed. Use a fork to separate the grains. Transfer the quinoa mixture to a food processor and set aside.
Step 2
Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the onion, mushroom, garlic and fennel seeds. Cook, stirring occasionally, for 10 mins or until onion mixture is very soft. Remove from heat.
Step 3
Add the onion mixture to the quinoa in the food processor. Add the bean mix, basil, lemon rind and chilli powder, if using. Process until a coarse puree forms. Roll 1/4-cups of mixture into balls and place on a baking tray. Place in the fridge for 30 mins or until firm.
Step 4
Meanwhile, heat the oil in a large saucepan over medium heat. Add onion, capsicum and garlic. Cook, stirring occasionally, for 10 mins or until onion is very soft. Add the passata, stock and sugar. Bring to a boil. Reduce heat to low and simmer, covered, for 15 mins or until sauce thickens slightly. Season. Add the chopped basil and stir to combine.
Step 5
Preheat oven to 220°C. Line a baking tray with baking paper. Place the meatballs on the lined tray and spray with oil. Bake for 20 mins or until heated through and lightly browned. Cook the spaghetti in a large saucepan of salted boiling water following packet directions until al dente. Drain well.
Step 6
Serve meatballs and sauce with spaghetti, extra basil and grilled garlic bread.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Cool leftover meatballs, then transfer them to an airtight container and store them in the fridge for up to 4 days.
For smaller meatballs, you can roll 2 tbs-size balls, which will give you approximately 5 meatballs per person.
Vegan meatballs: a super-tasty dish you’ll love
Level up your weeknight menu with our vegan meatball recipe: not only is it an easy plant-based twist on the classic favourite, but it’s so good, that you’ll make it on repeat. Full of flavour and made with good-for-you quinoa and veggies, these tasty bites are perfectly firm on the outside and tender in the middle.
But where did it all begin? Meatballs have been enjoyed around the world in many different forms for as long as time can tell, however, it’s believed that the dish we know and love today originated from ancient Persia as Persian meatballs (or koftas). Koftas consist of rolling leftover lamb mince and glazing it with spices and egg yolk.
The secret to achieving the perfect texture
In our meatball recipe for vegans, we have used a combination of fresh mushrooms and canned beans, which add moisture to this dish. By first sautéing the mushrooms, it not only softens them but brings out their flavour.
Before adding the beans, ensure they have been finely chopped or mixed in a food processor to create a finer consistency that’s easy to work with. For umami-rich additions, opt for nutritional yeast or soy sauce.
If you’re still unsure how meatless meatballs should taste, try pre-made vegan meatballs at Coles, available in the freezer section.
What is the best way to serve this vegan meatballs recipe?
You can’t beat meatballs served with pasta and tomato sauce, but there are so many ways to enjoy this versatile dish. You can serve them with a creamy mushroom sauce, mushroom stroganoff or gravy. For something a little more simple, serve them with fresh herbs and vegan cheese.
Alternatively, try adding vegan meatballs to your sandwiches, wraps, salads, a steaming bowl of pho, or even slice up and add to a pizza as a topping.
FAQs
Vegan meatballs
- Serves4
- Cook time45 minutes
- Prep time25 minutes, + 30 mins chilling
Ingredients
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 1 red capsicum, seeded, thinly sliced
- 4 garlic cloves, crushed
- 700g passata
- 1/2 cup (125ml) vegetable stock
- 1/2 tsp brown sugar
- 1/2 cup coarsely chopped basil
- 375g spaghetti
- Basil leaves, extra, to serve
- Grilled garlic bread, to serve
Vegan meatballs
- 1 cup (250ml) vegetable stock
- 1/2 cup (80g) quinoa
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 100g button mushrooms, finely chopped
- 4 garlic cloves, crushed
- 1 tsp fennel seeds, toasted
- 400g can four bean mix, rinsed, drained
- 1/4 cup chopped basil
- 1 tsp finely grated lemon rind
- 1/4 tsp chilli powder (optional)
Description
Similar to classic meatballs, this recipe for the vegan version is full of flavour and can be added to any pasta, sandwich or pizza recipe.
Method
Step 1
To make the vegan meatballs, bring the stock to a boil in a small saucepan. Add quinoa and bring to the boil. Reduce heat to low and cook, covered, 12 mins or until the liquid is completely absorbed. Use a fork to separate the grains. Transfer the quinoa mixture to a food processor and set aside.
Step 2
Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the onion, mushroom, garlic and fennel seeds. Cook, stirring occasionally, for 10 mins or until onion mixture is very soft. Remove from heat.
Step 3
Add the onion mixture to the quinoa in the food processor. Add the bean mix, basil, lemon rind and chilli powder, if using. Process until a coarse puree forms. Roll 1/4-cups of mixture into balls and place on a baking tray. Place in the fridge for 30 mins or until firm.
Step 4
Meanwhile, heat the oil in a large saucepan over medium heat. Add onion, capsicum and garlic. Cook, stirring occasionally, for 10 mins or until onion is very soft. Add the passata, stock and sugar. Bring to a boil. Reduce heat to low and simmer, covered, for 15 mins or until sauce thickens slightly. Season. Add the chopped basil and stir to combine.
Step 5
Preheat oven to 220°C. Line a baking tray with baking paper. Place the meatballs on the lined tray and spray with oil. Bake for 20 mins or until heated through and lightly browned. Cook the spaghetti in a large saucepan of salted boiling water following packet directions until al dente. Drain well.
Step 6
Serve meatballs and sauce with spaghetti, extra basil and grilled garlic bread.