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Vegan Soybean Meatballs

Vegan Soybean MeatballsThese meatballs are my copycat recipe of the Gardein meatballs. They are delicious, roll up beautifully, and do not crumble while cooking.

Makes about 30 (1-inch) meatballs.

Ingredients:

  • 2 1/4 c cooked soybeans, drained
  • 1/4 c all purpose flour
  • 2 Tbsp miller’s wheat bran
  • 2 Tbsp gluten flour
  • 2 Tbsp olive oil
  • 1 1/2 tsp nutritional yeast
  • 1 1/2 tsp dry minced onion
  • 1 1/2 tsp barley malt extract
  • 3/4 tsp Italian seasoning
  • 1/2 tsp molasses
  • 1/2 tsp sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp cider vinegar
  • 1/2 tsp ground annatto
  • 1/4 tsp paprika
  • 1/4 tsp turmeric powder
  • 3/4 tsp salt
  • 1/4 tsp black pepper, ground

Directions:

  1. In a food processor, pulse all ingredients together a few minutes, or until a coarse but cohesive “dough” comes together.
  2. Scoop up bits of dough and roll them between your palms to make 1-inch meatballs.
  3. Pour 2-3 Tbsp of olive oil in a large skillet over medium-low heat until hot. Place the meatballs in the hot oil and fry briefly, rolling them over with a spoon until browned on all sides.
  4. Serve with pasta and marinara sauce, or use for Swedish meatballs or meatball sandwiches.

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