Vegan Meatless Balls
These vegan meatless balls are the best ever. They taste hearty and are a great substitute for traditional meat balls. Great for parties, picnics, finger food or in any meal, these are a staple for anyone wanting to eat tasty vegan food! They will keep in the fridge for about 5 days but also freeze really well.
| Servings | Prep Time | Cook Time |
| 36-38balls | 5mins | 30mins |
Ingredients
- Dry Ingredients
- 6 slices Bread any vegan bread you like
- 2 cups Walnuts
- 1 cup Oats
- 1/4 cup Nutritional Yeast Flakes
- 1/4 cup Granulated Onion (or onion flakes)
- 1/2 tsp Garlic Powder
- 1 tsp Dried Sage
- 2 tsp Dried Basil, or herb of choice
- 3 tsp Vegetable stock powder I use Massel Chicken-Style
- Wet Ingredients
- 400 gr Red Kidney Beans, or Chickpeas (including liquid) or 350g cooked beans + 1 cup water
- 1/4 cup Tamari or soy sauce/bragg aminos
Instructions
- Line a baking tray with non-stick parchment paper and set aside.
- Place bread in food processor and pulse a few times to break it down a bit.
- Add remaining dry ingredients and pulse a couple of times.
- Add wet ingredients and pulse about 12 – 15 times until the mixture is fairly smooth and combined but still has a little bit of texture to it.
- Preheat oven to 170C/350F.
- Carefully remove the processor blade and use a small ice cream scoop or tablespoon to measure out equal amounts of mixture and shape into small balls.
- Bake in oven for about 15 minutes, turn and bake another 15 minutes. Can be served hot or cold (and great to freeze too).
Recipe Notes
Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.
You can see exactly which food processor I use by following my amazon affiliate link: Breville Food Processor