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Vegan meatballs in a peanut and mushroom sauce
As much as it looks like, I don't prefer to spend too much time in my kitchen. Especially when I cook for myself, I only spend around 15 minutes in the kitchen preparing things (and then often let appliances, like my oven do the rest for me), So I was looking for a vegan meatball recipe that falls exactly into this category, while not compromising on taste.
Amazingly these taste nothing like tofu. If you crumble tofu and season it well it just absorbs the flavour of whatever you season it with. And when you bake your tofu creations they become infused with flavour even more.
And because of it's high protein content (I couldn't believe how much it was myself after I added up the ingredients I used) this is a perfect workout meal.
As I am single and this is a super new recipe (remember someone has to eat the food I am making and it's only me so far ;-) the quantities are quite small for this recipe. So this is only 1 large serving. If you are more you need to adapt the quantities.
I also made a gluten-free and nut-free version of this recipe. See below my in the ingredients list.
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If you serve them as a starter they are perfect as they are. If you want to make a main meal out of them, serve them with some cooked (or sautéd potatoes) or the sauce also lends itself very well to have with pasta.
If you are looking for a gluten-free or nut-free version of this recipe, check out the ingredients list below where I suggest some substitutes you can use.
These vegan meatballs are great for parties too.
INGREDIENTS (6 vegan meatballs - 1 serving):
Vegan meatball ingredients:
- 150g firm or extra firm tofu
- 2 tbsp unsweetened soy sauce
- 2 tbsp plain flour*
- 1 1/2 tsp miso paste
- 1 tsp smoked paprika powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Black pepper to taste
Peanut and mushroom sauce:**
- 75g portobello mushrooms
- 1/4 red onion
- 1/4 cup water
- 1/4 cup salted peanut butter (unsweetened)
- 2 tbsp soy sauce (unsweetened)
- 1 heaped tsp tomato paste
- 1/2 tsp garlic powder
- Pepper to taste
If you are gluten-free you can replace the flour with gluten-free flour, chickpea flour or even ground walnuts (put them in a food processor until you get a coarse flour).
To make this recipe nut-free just use some store-bought tomato sauce which will go very well with these vegan meat-balls.
For this recipe it's important to get a good quality soy sauce (not low sodium) that's unsweetened, otherwise the sugar would make it taste a bit sickly. Also make sure you only used unsweetened and smooth peanut butter that's salted. If you used unsalted one, then add some more soy sauce.
Preheat your oven to 200C (390F).
Get 150g of firm or extra firm tofu and crumble it into a bowl. Make sure that it's totally crumbled. This way it will absorb the flavours better. Then add the rest of the vegan meatball ingredients and mix together with a fork.
Form 6 small patties and place them on a baking paper lined baking tray. Drizzle some olive oil on top.
Put them in the preheated oven and let bake for 20 minutes or until nice golden brown and crispy on the outside.
In the meantime finely slice 75g portabello mushrooms and finely chop 1/4 red onion. Sauté in some olive oil.
Then add all other peanut and mushroom sauce ingredients. Cook for two minutes until you get a nice sauce.
Pour the sauce on a plate and add the meatballs to it. Sprinkle some fresh chives on them and enjoy!
And if you love peanut butter as much as I do try my vegan one-pot peanut stroganoff recipe here.
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