Vegan Meatballs

Vegan meatballs and spaghetti on a white plate with a glass of wine

These vegan meatballs are awesome. They add savory depth to your pasta dinners.



  1. Prepare quinoa according to package directions.
  2. Preheat oven to 350 degrees F. Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes, until beans appear cracked and feel dry to the touch (see photo for reference).
  3. Remove beans from the oven and then increase oven heat to 375 degrees F.
  4. Heat a large, oven-safe skillet or dutch oven over medium heat. When hot, add oil, garlic, and shallot. Sauté for 3 minutes, until slightly softened, stirring frequently. Remove from heat.
  5. Add black beans to a food processor with garlic, shallot, salt, oregano, and red pepper flake. Pulse until consistency is a loose meal. Do not overmix. You want it to be coarse, not paste-like. Add cooled quinoa, vegan parmesan cheese, tomato paste, fresh basil, and vegan worcestershire. Pulse to combine until a textured mixture forms. Again, you’re looking for texture, not perfectly smooth.
  6. Taste and adjust flavor as needed. If it’s too tacky, wet, or sticky, add more vegan parmesan cheese and pulse to combine.
  7. Scoop out heaping 1 1/2 tablespoon amounts and form into small balls using your hands. Add to a plate and refrigerate for 15 minutes (see picture for reference).
  8. Heat an oven-safe skillet over medium heat. Once hot, add meatballs and sauté for 3-4 minutes, gently turning the meatballs to get a slight crust on all sides. Transfer to the oven and bake for 20-30 minutes, until golden on the edges and slightly dry to the touch.
  9. Serve with cooked pasta, marinara, and additional vegan parmesan cheese.
  10. Leftover meatballs keep in stored container in refrigerator for 4-5 days.


*Recipe is a guide. Adapt as desired. Inspired by Minimalist Baker.

Keywords: vegan meatballs, meatless meatballs, vegan meatballs and spaghetti, vegan pasta

Secured By miniOrange