Get ready to sink your teeth into the most delicious and meaty vegan meatballs you’ve ever tasted! Made from scratch with wheat gluten and packed with rich flavors and herbs, these meatballs are so authentic, you won’t believe they’re vegan. Watch now to learn how to make this mouth-watering dish that will satisfy even the most carnivorous cravings!

Vegan Meatballs Made With Mushrooms!

In this video, originally created by Gaz Oakley you’ll learn how to make delicious and meaty vegan meatballs from scratch. Made with wheat gluten and packed with rich flavors and herbs, these meatballs are so authentic, you won’t believe they’re vegan. The recipe is easy to follow and the end result is a dish that will satisfy even the most carnivorous cravings. Whether you’re a vegan looking for a new recipe to try or a meat-eater looking to try something new, this vegan meatball recipe is sure to impress. So, grab your apron and get ready to cook up a storm with this mouth-watering dish!

Head on over to YouTube and check out his video for yourself!

Vegan Meatiest Meatballs with Mushrooms
Print

Vegan Meatiest Meatballs with Mushrooms

Recipe by What I Tasted
Servings

8

servings
Prep time

8

minutes
Cooking time

2

hours 
Calories

211

kcal

Ingredients

  • Oil: 2 Tbsp.

  • Onion: 1/4

  • Celery: 1 stalk

  • Portobella Mushroom: 3 Oz.

  • Garlic: 2 cloves

  • Oregano: 1 tsp.

  • Basil: 1 tsp.

  • Sage: 1 tsp.

  • Fennel Seeds: 1 tsp.

  • Rosemary, dried: 1 tsp.

  • Chili Pepper: 1/4 tsp.

  • Salt: 1 tsp.

  • Red Wine: 1/2 Cup

  • Vegetable Stock: 1/2 Cup

  • Tomato Paste: 1 tsp.

  • Miso Paste: 1 tsp.

  • Tofu: 3 Oz.

  • Chopped Tomato: 1/2 Cup

  • Vital Wheat Gluten: 3/4 Cup

  • Bay Leaf: 1

  • Fresh Thyme: 8 sprigs

  • Fresh Rosemary: 1 sprig

Directions

  • Begin by blitzing the vegetables.
  • Sautee the blitz vegetables.
  • Add the dried herbs and spices and mix well.
  • Combine in the tomato paste and miso paste.
  • Deglaze the mixture with half the red wine and half the vegetable stock.
  • Add the mixture to the vital wheat gluten and knead until it forms a large ball.
  • Portion and roll into smaller meatballs.
  • Caramelize the meatballs on all sides.
  • Add the meatballs to the roasting mixture of remaining wine, stock, rosemary, thyme, bayleaf and some salt and pepper.
  • Roast in the oven for 90 minutes at 350 degrees.
  • Serve.

Recipe Video

Notes

  • This recipe is adapted from Gaz Oakley