Meaty vegan meatballs in tomato sauce

vegan meatballs tomato sauce cut

If excellent meatballs do not yell love, I’m not exactly sure what does. I was worrying a little that my vegan meatball dish that I had actually prepared for today isn’t extremely Valentine’s Day appropriate so I included a little red tomato sauce to them and voila, the dish is extremely present once again.

In all severity, we have actually been taking pleasure in these brand-new vegan meatballs for a while now and I believe they might be my preferred ‘meatballs’ on the blog site up until now, so I believed I would share so that you might experience a little meatball love yourself. These have actually been motivated by IKEA meatballs, which we both actually taken pleasure in however which I was shocked to find consist of a great deal of fat– like ‘you do not require to include any oil to the pan to fry them’ quantity of fat. I did enjoy them and I am not promising not to have them ever once again, however definitely not that frequently.

This discovery has actually triggered me to experiment. What I actually liked about them was a little chew and resistance that is difficult to reproduce with plants without utilizing something like important wheat gluten, which would render these not gluten-free. IKEA attains it utilizing pea protein however as I didn’t have any, I believed that it might deserve attempting with psyllium husks which are utilized to change gluten in gluten-free baking and I had it in my cabinet. It worked an appeal when I experimented with the amounts.

I utilized 2 various shiitake mushrooms, fresh and dried. The previous contribute texture and flavour as they are popular for their depth of flavour and meatiness, the latter, which was initially a remaining from a mushroom stock I produced a mushroom risotto, contributes a lot more flavour and deals with waste, which I personally like. Whenever I make something that requires mushroom stock like my vegan ramen, risotto or bolognese and I can not be troubled to slice rehydrated mushrooms carefully, I freeze them and after that include them to my meatballs to boost their taste and absolutely nothing gets discarded. I dislike waste so that type of performance actually attract me.

These people are flavoursome, meaty with a little a chew– best over a saucy pasta or in a sandwich. I hope you’ll provide a shot and enjoy them as much as we have!

PS: If you make these meaty vegan meatballs in tomato sauce, do not forget to tag me on Instagram as @lazycatkitchen and utilize the #lazycatkitchen hashtag. I enjoy seeing your handles my dishes!

vegan meatballs tomato sauce ingredients




vegan meatballs tomato sauce pan

vegan meatballs tomato sauce close up

  • makes: 18 (20 g/ 3/4 oz)



  • 2 medium (10 g/ 0.35 oz) dried shiitake caps, rehydrated in boiling water (or sub with more fresh)
  • 15 ml/ 1 tablespoon grease, additional for frying
  • 2 big shallots/ 1/2 medium onion, sliced approximately
  • 4 garlic cloves, sliced approximately
  • 125 g/ 4 1/2 oz fresh shiitake mushrooms *, sliced
  • 130 g/ 3/4 cup prepared chickpeas or cannellini beans
  • 2 tablespoon nutritional yeast
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 1 tsp sliced fresh rosemary leaves or 1/2 tsp dried
  • 1 1/4 tsp smoked sweet paprika
  • 1/2 tsp black pepper, to taste
  • loaded 1/2 tsp salt, adapt to taste
  • 10 ml/ 2 tsp balsamic vinegar
  • 3 tsp/ 1 tablespoon psyllium husks **
  • 20 g/ 1/4 cup oats (GF licensed if required)
  • 15– 30 g/ 1/4– 1/2 cup coarse breadcrumbs (or sub more oats)


  • 30 ml/ 2 tablespoon grease, additional for frying
  • 1 medium onion, diced carefully
  • 4 garlic cloves, diced carefully
  • 2 x 400 g/ 14 oz plum tomatoes
  • 2 tsp Italian herbs or 1/4 dried thyme, basil, parsley, rosemary, marjoram and 3/4 tsp oregano
  • 3/4 tsp salt, adapt to taste
  • 1/2 tsp black pepper, to taste
  • an excellent pinch chilli flakes (optional)
  • 1/2 -1 tsp sugar (optional)



  1. Rinse dried shiitake and cover with boiling water (weigh the shiitake down otherwise they will drift) to soften. Keep immersed in water for as long as possible. I tend to utilize rehydrated mushrooms remaining from a mushroom stock.
  2. Warm up a little oil in a frying pan and include approximately sliced shallots and garlic, fry carefully for a couple of minutes, stirring often. Next include chopped fresh shiitake mushrooms and sauté till completely prepared and there is no wetness in the pan, a little caramelisation is good too.
  3. Cut off originates from rehydrated shiitake and discard them, slice the caps and contribute to the food mill together with all the staying components– if baking your meatballs utilize just 15 g/ 1/4 cup breadcrumbs. I suggest not including chickpeas yet and processing them independently to maintain a little texture (however that’s optional).
  4. Process the mushroom mix till whatever is well sliced, transfer to a big blending bowl.
  5. If you have not currently, include your chickpeas to the food mill and pulse a couple of times till processed however there is a little texture left.
  6. Include chickpeas to the mushroom mix and integrate them together well with your hands.
  7. Capture parts of the mix in your palm to make it stay with itself and after that roll into balls (mine were 20 g/ 3/4 oz each) in your hands.
  8. Chill the meatballs in the refrigerator for a couple of hours (over night is finest if you have time), specifically if frying them.
  9. FRYING: Warm up a tablespoon of oil in a heavy frying pan or pan and when the oil is hot, organize cooled meatballs in a circle in a clockwise style. Provide a minute or 2 on one side, lift carefully and fry on the other size till browned and crispy on the exterior.
  10. BAKING: Pre-heat the oven to 180 ° C/ 355 ° F. Brush a bit of oil under each meatball and brush the tops with a little oil likewise. Bake for about 20-25 minutes, turning them when midway through. Utilize a flat spatula to carefully prise them off the tray if they stick.


  1. Warm up olive oil in a big fry pan.
  2. Include diced onion and sauté till softened and clear stirring routinely (about 5 minutes on a low heat).
  3. Include diced garlic and sauté for another 2-3 minutes, till aromatic, stirring extremely often.
  4. Next, include plum tomatoes and squash them carefully with a spatula prior to including a can’s worth of water.
  5. Season with dried herbs, salt and pepper and a pinch of chilli flakes if you delight in a little heat.
  6. Enable the sauce to bubble carefully for about 45-60 minutes till the tomatoes break down totally and the sauce thickens. Watch on the pan, offering it a stir from time to time and top up with more water if the sauce is beginning to look dry while the tomatoes are still too chunky.
  7. Once the sauce reaches the preferred consistency, change the flavoring to your taste, including a dash of sugar if the sauce tastes too acidic.


* You can utilize other mushrooms, however I discover that shiitake mushrooms include one of the most flavour and they likewise have a much better texture.

** Psyllium husks are what assist these bind together and provides, together with shiitake, their meaty texture. You can sub with 2 tablespoon ground flax or chia seeds however the texture will not be rather the very same.

If you desire more information on a few of the components that we utilize in our dishes, have a look at our glossary.

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