vegan meatballs

All posts tagged vegan meatballs

365 Meatless Meatballs

Published January 31, 2013 by Vegan Derby Cat Party


I came home from work exhausted on Tuesday, and realized that before I got to relax, we still needed to go to Target and Whole Foods. :p We were at that point where we really HAD to get groceries, no more procrastinating was allowed. I also realized that the last thing I wanted to do when we got home was cook, so I commissioned Thomas to make me some spaghetti and meatballs while I got a nice hot shower in. (I think I got inspired seeing the ad for Gardein’s new meatballs.)

I usually make my own out of TVP, and WF didn’t seem to have Gardein’s new product, so we decided to try the 365 brand. He baked them in the oven on a prepared cookie sheet according to package directions, combined them with 365 basil pasta sauce, and served it over whole wheat spaghetti.


They were really good. Well seasoned, nice texture, absorbed some of the sauce. Definitely glad we picked these up! We’ll have to try their other meat analogs sometime.


Leftovers made an excellent lunch the next day too! 😀

Cajun Beanballs & Spaghetti – Appetite for Reduction

Published March 17, 2012 by Vegan Derby Cat Party

Here’s another yummy meal made from Appetite for Reduction! I’m definitely going to keep this book in heavy rotation for a while. A.) because I need to drop a couple of pounds (not that it’s a diet book, but at least it’s mostly light on oil) and B.) because the recipes tastes really good!

Tempeh cubed and ready to hit the steamer.

About to be mashed into the rest of the bean ball ingredients.

Heading into the oven to bake.

Sprinkled with nutritional yeast & vegan parm. ❤

The recipe consists of three recipes. 1 for bean balls, 1 for the sauce, which is a variation of her basic sauce in this book, just with some cajun spices, and 1 for the general recipe which includes 2 c. of chopped zucchini, for which I subbed cauliflower that needed using.


My Spaghetti & Vegan Meatballs, a keeper

Published August 28, 2011 by Vegan Derby Cat Party

I’ve made this dish several times since it’s inception last year (Here!), and with a couple of last little tweaks, it has moved from an experiment to a definite keeper. If you want the extra “beefy” kick to the meatballs, you can use a “not beef” vegan bouillon cube or you can just enjoy the nice combination of flavors for what they are. I gave the sauce a little extra love with some fresh basil from my patio garden. Don’t forget a generous topping of vegan parm, and enjoy! : )

Spaghetti and Vegan Meatballs

Published February 2, 2011 by Vegan Derby Cat Party

Okay, so I had a craving for spaghetti and meatballs last week, and finally got around to it last night. If you don’t care about homemade sauce, you could make this really fast by substituting jar sauce, but really, it cooks while you do everything else, and it’s pretty easy, so try it? ; ) I was really pleased that my flax seed/wheat gluten combination worked out. Feel free to play around with the vegan parm/nutritional yeast/bread crumb combination to suit your palate or cupboard contents.

Ty’s Spaghetti & Vegan Meatball Experiment

1 lb of spaghetti, cooked according to box directions


1 1/4 c. TVP
1 1/4 c. water or stock (or water + bouillon)
1 tbsp. liquid smoke
1 tbsp. vegan worcestershire

1 tbsp. ground flax seed
3 tbsp. hot water

2 tbsp. vital wheat gluten
1/4 c. of bread crumbs, (I used panko)
1/4 c. of vegan parm
1/4 c. of nutritional yeast (you can just use another 1/4 c. of bread crumbs instead, if you like)
2 cloves of garlic, minced
Salt & Pepper, and a pinch of Italian seasoning (I have an Italian seasoning grinder that has all of these in one.)


Olive Oil
4 cloves of garlic, minced
1/2 an onion, chopped (I used red.)
pinch of crushed red pepper flakes
1 c. veggie stock (I used 1 c. water + 1 bullion cube)
1 28 oz can of crushed tomatoes (or chopped or diced + 8 oz can tomato sauce)
1 tbsp. tomato paste
squeeze of agave or pinch of sugar, optional
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried parsley
Salt & Pepper


Preheat oven to 400*F and prepare a cookie sheet.

1. Prepare TVP. Bring water, liquid smoke and worcestershire up to a boil and remove from heat. Stir in TVP, and let it cool.

2. Spray a medium pot with olive oil and heat to low-medium. Add onions and pinch of salt. Cook until onions soften, about 5-7 minutes, add garlic and crushed red pepper flakes and cook an additional minute. Add stock, tomatoes, and spices. Raise heat to medium and drop to a simmer. Cook covered for 15 minutes and partially covered, for another least 15 minutes.

3. In a ramekin or other small vessel, whisk ground flax seed with hot water until mixture thickens slighty. In a large bowl mix TVP, flax mixture and all other meatball ingredients until well combined. Turn out onto a surface and knead for a minute or two. Shape into 1 1/4″ balls and place on prepared cookie sheet. Bake for 12 minutes.

4. When meatballs are ready, add them to the sauce. Serve over cooked spaghetti and top with additional vegan parm! Yum!

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