The Best Vegan Meatballs

⭐️ Why You Should Try This Recipe

• Meaty, moist, and tender. Prepare to be amazed by the meatiness and tenderness of these meatballs! The unique combination of soy curls and wheat gluten produces a texture that couldn’t be more meat-like. Plus, they are moist and soak up any sauce you pair them with.
• Only 11 ingredients are required. This recipe is easy to make. All it takes is eleven simple ingredients and approximately 30 minutes of prep time.
• They hold up well in sauces and stews. Say goodbye to vegan meatballs that fall apart in sauces. These hold up super well and do not fall apart, even in stews!
• High in protein. With over 23g of protein per serving, these meatballs are perfect to increase your plant-based protein intake.

🫘 Ingredient Notes

Here are the ingredients you will need to prepare these plant-based meatballs:

• Soy curls – Soy curls make the base of these meatballs. If you have never heard of soy curls, it’s a dehydrated product made from soy flour.
• White navy beans – Beans add moisture and tenderness to the meatballs. Use cooked white navy beans, either from a can or cooked at home.
• Vital wheat gluten – Wheat gluten is essential to hold the meatballs together. It also helps create a meatier texture.
• Oil – For richness. Use a neutral oil like canola, sunflower, or grapeseed oil.
• Sugar – Adding sugar to meatballs may sound weird, but it balances the saltiness and rounds up the overall flavor.
• Nutritional yeast – Add nutritional yeast for extra umami and a hint of nuttiness.
• Onion powder – For an aromatic and intense onion flavor. Alternatively, you can use shallot powder if you don’t tolerate onion.
• Soy sauce – We will use two types of soy sauce. Regular soy sauce to add saltiness and dark soy sauce to give the meatballs a darker color.
• Worcestershire sauce – Optional. Add a few drops vegan Worcestershire for a hint of sourness.
• Liquid smoke – While these meatballs are not overly smokey, liquid smoke helps create an even meatier aroma.

🥣 How to Make The Best Vegan Meatballs

Rehydrate the soy curls

1. Cover the soy curls with water. Add the soy curls to a bowl and cover them with hot water. Let the soy curls rehydrate for 15-20 minutes.
2. Drain and squeeze. Drain the soy curls and rinse them a couple of times under cold water. Doing so will get rid of the soybean flavor. Next, squeeze the soy curls with your hands to remove most of the moisture.

Process the mixture

1. Process the beans. Add the cooked white beans, oil, nutritional yeast, soy sauce, sugar, onion powder, smoked paprika, liquid smoke, Worcestershire sauce, and water to a food processor. Process for 15-20 seconds or until smooth.

2. Add the soy curls. Next, add the rehydrated soy curls and process for another 4-6 seconds or until it resembles a bolognese sauce. The soy curls should be finely chopped but not completely puréed. Otherwise, you will lose the texture. Transfer the mixture to a large mixing bowl.

Add the vital wheat gluten

1. Add the vital wheat gluten. Add the vital wheat gluten to the bowl containing the blended soy curls. Mix using a spatula or with your hands until it forms a paste resembling ground meat.

Shape into balls and steam

1. Divide the mixture into balls. Using a measuring spoon or a cookie scoop, divide the mixture into 1.5 tablespoon-sized balls. Shape them into balls with your hands and transfer them to a steamer.
2. Steam. Using an Instant Pot or a bamboo steamer basket placed on top of a pot of boiling water, steam the meatballs for about 50 minutes.
3. Let cool. After steaming, remove the meatballs from the steamer basket and let them cool for at least 15 minutes. You can now sauté the meatballs in a pan and use them in your favorite recipes!

🍚 What to Serve With Meatballs

These vegan meatballs are versatile and can be used in a multitude of dishes! Here are a few ideas:

• Toss in a sauce: Sauté the meatballs until golden brown before tossing them with Buffalo sauce, char siu sauce, marinara sauce, or vegan oyster sauce!
• Cook in a gravy: Simmer in a mushroom gravy, Swedish meatball sauce, or cashew cream.
• Use in sandwiches: Use them as a filling for banh mi!
• Serve with grains: Serve them on top of white rice, homemade noodles, quinoa, or your favorite grain.

💬 FAQ

These are, without a doubt, the best vegan meatballs I have ever tasted! They are incredibly meaty, moist, and soft. I highly recommend giving it a try!

🍗 More Meat-Alternatives

High-Protein Vegan Burgers

The Best Vegan Chicken

The Best Vegan Foie Gras

Vegan “Roast Pork”

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