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Dinners

Mighty Vegan Meatballs

by Roxy, So Vegan October 3, 2017November 7, 2021
October 3, 2017November 7, 2021
Mighty Meatballs

This recipe is supported by Tideford Organics

So where do we begin with these mighty vegan meatballs? Well for a start we’re really, really excited about sharing this recipe with you guys!

We kept testing and testing (and testing!) this recipe until we were absolutely certain we’d found the perfect blend of flavours and textures.

The meatballs are lovely and crisp on the outside but moist on the inside, and we’ve packed them with tons of herbs and seasoning so every bite is as satisfying as the last!

For the sauce, we decided to use red wine (ideally dry) to give the sauce lots of depth, which balances really well with the delicious Tideford Organics Tomato & Basil Sauce.

For serving, we recommend preparing a lovely, smooth mashed potato and garnishing with chopped basil. Oh, and what’s more is this recipe is entirely gluten-free!

You can find out where to buy the Tideford Organics range here.

Enjoy!

Roxy & Ben

Mighty Meatballs
Mighty Meatballs

Mighty ‘Meatballs’

Print
Servings 3 people

Ingredients

For the ‘meatballs’

  • 1 x 400 g (14.1 oz) tinned red kidney beans, drained + rinsed
  • 1/2 red onion, roughly chopped
  • 2 garlic cloves
  • 35 g (1.2 oz) oats
  • 30 g (1 oz) walnuts
  • 4 tbsp nutritional yeast
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • small handful of fresh basil

For the sauce

  • 1/2 red onion, sliced
  • 1 carrot, diced
  • 120 ml ( 4 fl.oz) vegan red wine
  • 120 ml ( 4 fl.oz) vegetable stock
  • 300 g (10.6 oz) Tideford Organics Tomato & Basil Sauce
  • oil, for frying

Method

  • Preheat the oven to 200°C fan / 425°F and line a baking tray with greaseproof paper unless you’re using a non stick tray.
  • Add the meatball ingredients to a food processor and process the ingredients together until the mixture reaches a rough consistency, ensuring some larger pieces remain. It’s really important you avoid processing the ingredients for too long, otherwise the meatballs will turn into a mush!
  • Take roughly a tbsp of the mixture in your hand and roll it into a ball, then place it on the baking tray. Repeat until all the mixture has been used up and you’re left with 12 balls.
  • Transfer the baking tray to the oven and bake the balls for 20 minutes.
  • Meanwhile, prepare the sauce by first adding a little oil to a frying pan on a medium heat. When the oil is hot, add the red onion and fry for 3 minutes. Then add the carrot and fry for a further 3 minutes, stirring occasionally.
  • Next, add the wine to the pan and simmer on a low heat for 5 minutes.
  • Then add the vegetable stock, Tideford Organics Tomato & Basil Sauce, and finally add the meatballs to the pan. Simmer for 10-12 minutes, or until the sauce has started to thicken. Avoid stirring the sauce, otherwise the balls might lose their shape.
  • Remove the pan from the hob and serve. We recommend serving with mashed potato and a sprinkle of basil. Enjoy!
73 Comments
36
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73 Comments

Donna October 4, 2017 - 2:22 pm

Oh, I can’t wait to try this. Thank you so much for sharing. One suggestion. Seeing as recipes are shared world-wide, do you think you can include both measurements: US and Metric amounts? I do have a cheat sheet, but still have to now look up what the exact amount for 35g 30g and 300g is. Again, a big thank you!

Reply
Roxy October 5, 2017 - 8:35 pm

Ooo, this is a good idea. We’ll look into this! Thanks, Roxy (So Vegan)

Reply
Donna April 12, 2018 - 12:40 am

I asked you over six months ago to include both measurements, for everyone’s benefit. You said it was a ‘good idea’, but, I guess it wasn’t a priority for you.

Reply
Ben, So Vegan April 13, 2018 - 10:20 am

Hey Donna. Sorry for the inconvenience. We run So Vegan in our spare time, which as I’m sure you can imagine leaves us with very little time on top of our day jobs. We have a very long list of things we want to add to the site and we’ll work through them as fast as we can. Thanks for understanding! Ben.

Reply
Denise Zimmer August 31, 2018 - 1:28 pm

I feel you, Donna. My first thought when I read the recipe.

Reply
Roberta Blankenship September 1, 2018 - 3:24 am

Get a kitchen scale that can do grams or pound and oz. It really is very easy and for baked goods, measuring in grams is much or accurate.

Reply
Shannon September 9, 2018 - 3:42 pm

Seriously, do a conversion. The interwebs help.

Reply
Anna September 10, 2018 - 1:04 pm

I have searched google for the conversions =) its easy, thank you SO VEGAN =) for such wonderful recipes … love it =)

Reply
Roxy, So Vegan September 13, 2018 - 10:40 pm

Hey Anna, thank you! We have been including the conversions on all our latest recipes. Hope this helps. Best, Roxy

Anonymous May 18, 2022 - 9:18 pm

You can just look it up yourself

Reply
chris August 24, 2018 - 9:53 am

hey Donna….google it! I do this all the time…..there are all kinds of conversion sheets on the internet…..THANK YOU SO MUCH “SO VEGAN” for all the wonderful recipes and all your hard work ……VERY MUCH APPRECIATED!!! 🙂

Reply
Skitts September 8, 2018 - 5:39 am

Yes! Thank you so much So Vegan!

Reply
Roxy, So Vegan September 13, 2018 - 10:30 pm

Aw thank you so much! It really means a lot 🙂 XX

Reply
Candace October 20, 2020 - 12:18 pm

35 grams is 1/3 of a cup

Reply
mireille October 5, 2017 - 5:56 pm

merci 🙂

Reply
Robert Leal October 7, 2017 - 4:32 pm

You should have a way to adjust the serving size, that would be really helpful.

Reply
Roxy October 12, 2017 - 9:21 am

Hey Robert, for two serving you can just half the amount of ingredients. Hope this helps. Thanks, Roxy (So Vegan)

Reply
Laura October 21, 2017 - 12:48 am

Hi! What would you suggest as a substitute for the walnuts? Thanks!

Reply
Ben, So Vegan April 13, 2018 - 11:32 am

Hey Laura! You can try substituting for another nut, such as pecans or hazelnuts. Alternatively you can try using seeds such as sunflower or pumpkin seeds. Thanks!

Reply
LuAnn Phillips June 27, 2018 - 4:20 am

I have an overabundance of Oregano growing all over. Do you have any recipes for Oregano Pesto? Or any other ways I can utilize it?

Reply
Roxy, So Vegan June 29, 2018 - 7:31 am

Hi Luann. Oregano pesto sounds like a delicious idea. We don’t have a recipe for it specifically but you could adapt this recipe https://www.wearesovegan.com/homemade-pesto/ by using the oregano instead of the basil. Good luck! Thanks 🙂 Roxy

Reply
Gloria Campbell June 27, 2018 - 8:02 pm

Any luck yet with the conversion table?

Reply
Roxy, So Vegan June 29, 2018 - 7:26 am

Sorry Gloria not yet! I’ve added it to the top of our list! Trying to get this done asap. Appreciate your patience. Best, Roxy

Reply
heidi st.pierre September 1, 2018 - 5:07 pm

how about get your own

Reply
Lucy Flores June 27, 2018 - 9:41 pm

Love these recipes

Reply
Roxy, So Vegan June 29, 2018 - 7:24 am

Aw thanks Lucy! Means a lot 🙂 Best, Roxy

Reply
Jolene June 28, 2018 - 4:06 pm

How do I get a printable copy? I copied and pasted it but the photo doesn’t show up just an empty box. I don’t have patience to sit down and copy it. Other places furnish printable copies.. thanks.

Reply
Roxy, So Vegan July 5, 2018 - 2:34 pm

Hey Jolene. Apologies, we’ve been trying to work out a way of adding this feature but it seems to be broken. Have you tried printing the web page?

Reply
Rosie August 31, 2018 - 11:29 am

Jolene, if you right click on the recipe a print options pops up and you can print it

Reply
Judy Luthy June 28, 2018 - 4:09 pm

We don’t drink, so I wouldn’t know a ‘dry’ wine from a wet one. Can you help me out? Can I use ‘cooking’ wine? Is there a substitute for using wine?

Reply
Roxy, So Vegan July 5, 2018 - 2:35 pm

Hey Judy! Wine is usually split into ‘dry’ or ‘sweet’. You want to avoid sweet wines because it’ll unbalance the dish, but cooking wine tends to be dry so you should be fine! Hope that helps.

Reply
Susan January 24, 2019 - 2:42 am

Cooking wine is full of salt. Buy wine someone would drink.

Reply
Bev June 30, 2018 - 1:03 pm

Could yours hummus to replace the basil sauce since I can’t find it in US ?

Reply
Roxy, So Vegan July 5, 2018 - 2:36 pm

Hey Bev. We’re not sure hummus would work, but you can try using a good quality tomato pasta sauce and adding fresh basil?

Reply
Nanette July 3, 2018 - 6:46 pm

This looks delicious! I wonder if you think black beans could be substituted for the kidney beans, with no other changes required?
Sorry to read the ‘gripes’ about you not posting conversion amounts. GRATEFUL you share your incredible recipes, while Google can provide conversions to those who need them.
Happy creating!!

Reply
Roxy, So Vegan July 5, 2018 - 2:39 pm

Hey Nanette! Yes black beans would definitely work (we love them and they’re very versatile!). Just be careful because the consistency might change, and you might want to add some more oats if it’s too wet, or a splash of water if it’s too dry. Yes, we’ve been meaning to add conversions to our recipes so it’s something we’ll definitely be looking into! Thanks so much for your support!

Reply
Jody DeYarman July 6, 2018 - 11:46 am

I am wondering how well these hold up as leftovers? Do they retain their shape or turn to a veggie mush?

Reply
Adrín Perez July 9, 2018 - 2:59 pm

I do it and was delicious.I aggregated mushroom

Reply
Natalia Przymusinska July 16, 2018 - 2:59 pm

Does anyone knows if the meatballs keep shape in the sauce. I have tried many different recipes and usually the end result falls apart 🙁

Reply
Natalia Przymusinska July 16, 2018 - 2:59 pm

Does anyone know if the meatballs keep shape in the sauce. I have tried many different recipes and usually the end result falls apart 🙁

Reply
Caitlin July 17, 2018 - 10:34 pm

I’ve made these several times and they always turn out wonderful! For the conversions, I use a 400 degree Fahrenheit oven, 1/3 cup of walnuts, and 1/3 cup plus a little more for the oats (and if I accidentally overmix I have found that adding more oats is a quick fix). As for the beans, most cans of beans I’ve found are 15.5 oz, which is around 440g, and I use the whole can with no problem. Hopefully this helps with those inquiring about conversions. These are a huge hit with my meat eating friends, they are absolutely delicious.

Reply
Ben, So Vegan August 8, 2018 - 4:29 pm

Thanks Caitlin! Appreciate you providing all the US conversions!

Reply
zirah1 August 23, 2018 - 12:10 am

Caitlin, THANKS SO MUCH for the conversions. Very helpful! And I don’t have any wine or access to that tomato basil sauce, so will need to do some improvising, but hopefully it will all turn out tasty. I shared this as part of my current post at Self-help Health, which also includes what sounds like an easy and tasty recipe for seeded oatcakes. 🙂

Reply
Beth September 12, 2018 - 11:16 am

Caitlin, you are awesome! Some people were kinda rude towards people who asked for a conversion. Many rope care for handicapped, elderly etc and don’t have the time or energy to “Google it”. You are so kind and helpful!

Reply
Beth September 12, 2018 - 11:18 am

Help care not rope care.

Reply
Mélina August 17, 2018 - 7:20 pm

Can we freeze the balls ?

Reply
Readers’ Choice: Food News Edition – Self-help Health August 22, 2018 - 9:01 pm

[…] https://www.wearesovegan.com/mighty-meatballs/ […]

Reply
Bernie August 25, 2018 - 2:12 pm

Love your recipe. So sorry about people griping! There are so many of us who really appreciate your time and effort in creating this recipe and sharing it!!

Reply
Roxy, So Vegan September 13, 2018 - 10:33 pm

Aw thank you so much! It really means a lot 🙂 XX

Reply
Christine de la Cruz August 25, 2018 - 9:03 pm

Looks delightful! I think I am going to try it with black beans. I once made the best black bean burger and they said to get all of the moisture out of the beans, you cook them on a low temp and wow it really works. I will report back, thank you for a fantastic recipe (and being from the US I will be happy to look up conversions, as you do with our recipes I imagine! 🙂

Reply
Roxy, So Vegan September 13, 2018 - 10:37 pm

Hi Christine, that sounds delicious! Let us know how it goes. All the best, Roxy

Reply
Susan Hunter August 28, 2018 - 9:07 pm

Looking forward to trying your recipes.

Reply
Roxy, So Vegan September 13, 2018 - 10:36 pm

Amazing! Thank you so much 🙂

Reply
Joan August 31, 2018 - 7:00 pm

I will try it for me and my husband. That sounds good

Reply
Roxy, So Vegan September 13, 2018 - 10:36 pm

Awesome! Let us know how it goes 🙂

Reply
Lisa Ratz September 1, 2018 - 8:34 am

Is the yeast very important? I don’t have any, and am not sure it is available in my country. Thanks!

Reply
Roxy, So Vegan September 13, 2018 - 10:36 pm

Hi Lisa, the yeast adds a ‘cheesy’ flavour but it’s not vital and you could leave it out. All the best, Roxy

Reply
Frances September 2, 2018 - 6:17 pm

Trying to eat vegan

Reply
Roxy, So Vegan September 13, 2018 - 10:35 pm

Hi Frances, that’s great! Hopefully our recipes will help! All the best, Roxy

Reply
Will Ferrett September 4, 2018 - 3:32 pm

What can be used to replace the red wine please?

Reply
Roxy, So Vegan September 13, 2018 - 10:34 pm

Hi Will, you could try a little balsamic vinegar or apple cider vinegar instead. Thanks, Roxy

Reply
Marilyn October 7, 2018 - 6:49 am

What is the substitution for the Tidegord Organic Tomato Basil Sauce? I can’t get that where I live.

Reply
Roxy, So Vegan October 15, 2018 - 1:20 pm

Hi Marilyn you could make your own tomato sauce by combining garlic, basil, tomatoes or tomato sauce, salt and pepper in a small pan. Hope this helps. Best, Roxy

Reply
Jen December 2, 2018 - 2:31 pm

Going to try this recipe today! Thanks for sharing! Looks delicious! Going to make them a bit smaller for appetizers and add. Honey garlic sauce!

Reply
Roxy, So Vegan December 3, 2018 - 4:54 pm

Hi Jen, thanks for getting in touch. Let us know how the recipe goes! All the best, Roxy

Reply
Mary December 4, 2018 - 11:24 am

Made the meatballs last night and they were amazing. I have tried several different recipes and none of them came close to this one! Yes, you have to take a few minutes to convert a few of the measurements but it is so worth it. Wonderful flavor w/o any oil and they did not fall apart in the sauce. Love your recipes!!

Reply
Roxy, So Vegan December 5, 2018 - 12:44 pm

Amazing! Thanks Mary, so chuffed you enjoyed the recipe!

Reply
noel December 7, 2018 - 1:53 pm

Do the conversion it is very annoying to look it up! Just a considerate thing to do! Won’t try your recipes since there are so many others on the internet that do not require me to look up conversions. You have many request for this so don’t understand your problem!

Reply
Susan December 14, 2018 - 6:39 pm

Hi Roxy and Ben…..do you know if they can be frozen once cooked? Thank you!

Reply
Susan December 16, 2018 - 10:54 pm

I just made these wonderful little tasty morsels! The sauce was delicious….I had to use a jarred sauce, which was fine. I googled the conversion….very easy to do. They are so easy to make and taste great! Thank youRoxy and Ben! I will be making these often!

Reply
Renata January 18, 2019 - 4:45 pm

Hello Roxy, Ben.
I came upon this recipe and I’m going to try it tomorrow. If we want to make 24 balls, shall i double all the ingredients?
Thanks

Reply
cis April 7, 2019 - 12:10 pm

bring veganism “to the masses”?
I mean, that sounds awfully condescending to me
[Thank Heaven you two are here or we would never be able to eat veggies without you..]
perhaps you could change it.
In the meantime, I am off as your wording put me off

Reply
A fan October 9, 2020 - 3:33 pm

Hi! Thanks for all your recipes. Would it be ok to use a high speed blender instead of a food processor? Thanks

Reply

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