Best Vegan Meatballs


Dry Ingredients: 

  • 1 cup vital wheat gluten (NOT gluten flour) 
  • 1/2 cup cooked lentils 
  • 3 Tbs nutritional yeast flakes (optional) 
  • 3 Tbs mushroom powder (ground dried mushrooms) 1/2 cup ground walnuts 
  • 1 cup Panko Breadcrumbs or Corn Flake crumbs 
  • 1 Tbs flour 
  • 1/4 tsp sage 
  • 1 /4 tsp Italian Seasoning 
  • 1 /16 tsp cayenne

Wet Ingredients: 

  • 1/2 cup extra-firm tofu 
  • 1/2 cup vegetable stock 
  • 2 Tbs tamari or Bragg's Liquid Ami nos or soy sauce 
  • 1 Tbs Better-Than-Bouillon or McKay's chicken seasoning 2 large garlic cloves 
  • 1/2 small onion, chopped

Cooking Broth: 

  • 8 cups water 
  • 1/4 cup tamari or Bragg's Liquid Aminos or soy sauce 


  1. In a blender, add all the wet ingredients and blend until smooth. 
  2. Make a well in the middle of the dry ingredients and pour in the wet mixture. Stir to combine. Knead for a couple of minutes to make sure the dough is very well combined. 
  3. Next, roll the dough into bite-sized meatballs. They will swell during the cooking process, so make them smaller than you want the final product to be. Roll each meatball for a few seconds in your hands, making sure they are smooth without cracks. 
  4. In a large saucepan, add water and 1/4 cup of soy sauce or Bragg's Liquid Ami nos. Bring to a rolling boil.
  5. Reduce heat slightly, but you want the water to be boiling during the initial meatball drop.
  6. Place meatballs carefully into the broth one at a time, reduce the heat, cover with a lid, and let the meatballs cook for 1 hour.
  7. Be sure to check occasionally to make sure the broth is simmering. This is especially important at the beginning of the cooking process, as you do not want them to stick to the bottom.
  8. The meatballs should float within a few minutes. Adjust the temperature to a simmer.
  9. When the meatballs are finished cooking, it is best to let them cool completely in the stock, maybe even put them in the fridge for a few hours. This firms up the meatballs without sacrificing much of the tenderness and allows them to hold together better in whatever sauce you choose.
  10. Put meatballs on a sprayed cookie sheet and broil for a few minutes until browned.
  11. Pour sauce over meatballs and serve. 
Printable version

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