Plant-Based (Vegan) Meatballs Recipe
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
250 kcal
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Course
Main Course, Dinner
Plant-Based (Vegan) Meatballs Recipe
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Magic Vegan Meatballs - A healthy vegan meatballs recipe made with quinoa and cauliflower rice for a perfect texture that you won't believe is meatless! Serve with your sauce of choice for an easy weeknight dinner.
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Ingredients
- 1 cup dried quinoa
- 2 cups cauliflower rice
- ½ cup rice flour or potato starch
- 1 tablespoon Italian seasoning or any combination of dried herbs
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 3 tablespoons ground flax seeds for flax eggs
- 3 tablespoons olive oil
- salt and pepper
- your sauce of choice
Instructions
- Set out a food processor. Then set a medium sauce pot over high heat.
- Pour the quinoa in the sauce pot, along with 2 cups of water, and 1 ½ teaspoons salt. Bring to a boil, cover, and simmer for 15 minutes, or until the water has absorbed and the quinoa is fluffy. Remove from heat.
- Meanwhile in a small bowl, make “flax eggs” by combining 3 tablespoons of ground flax seeds with 9 tablespoons water. Stir and allow the mixture to thicken for 15 minutes.
- Place fresh 2 ½ - 3 cups cauliflower florets in the food processor. Pulse into fine cauliflower rice. Then measure out 2 cups of cauli-rice.
- Once the quinoa is soft and fluffy, pour the cauliflower rice over the top. Stir to combine and cover the pot for another 5 minutes to steam the cauliflower rice.
- Preheat the oven to 400 degrees F. Set out a large rimmed baking sheet. Drizzle the olive oil over the sheet.
- Pour the quinoa and cauliflower mixture into the food processor. Add the rice flour, Italian seasoning, garlic powder, and onion powder. Pulse into a thick paste. Then add in the flax eggs and pulse to combine. The mixture should look very smooth.
- Use a 1 ½ tablespoon scoop to portion the balls out equally. Roll them tightly in your hands and place on the baking sheet.
- Once all the meatballs are formed, bake for 8 minutes. Flip them over, then bake another 7 minutes.
- Warm your sauce of choice in a large skillet. Add the hot meatballs to the sauce. Stir to coat and serve warm.
Notes
- Not a vegan? You can use 3 large eggs in place of the “flax egg” if you so desire. This recipe is then vegetarian, not vegan.
- Ground Flax Seeds: If you have a very high powdered food processor you can grind the flax seeds in it. However, in most cases, it’s best to either buy ground flax seeds or use a coffee/spice grinder to grind them.
- Herb Swaps: If you are planning to add the meatballs to a curry sauce or barbecue sauce, you may not want to add Italian herb seasoning to the mixture. You can add any combination of dried herbs and spices you like equaling 1 tablespoon. Thyme and cumin is a good combination. Also, consider garam masala for curry sauces, or dried ginger and lemongrass for Asian sauces.
Nutrition Information
Show Details
Serving
5meatballs
Calories
250kcal
(13%)
Carbohydrates
33g
(11%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Sodium
19mg
(1%)
Potassium
368mg
(11%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
14IU
(0%)
Vitamin C
26mg
(29%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 5meatballs | |
| Calories | 250kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 19mg | 1% |
| Potassium | 368mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 26mg | 29% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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