Gluten-Free Vegan Meatballs

Savor the hearty, wholesome goodness of these Gluten-Free Vegan Meatballs, a plant-based twist on a classic favorite! Packed with protein-rich chickpeas, nutty walnuts, and gluten-free rolled oats, these delicious meatballs are bound together with a flax "egg" for a nutritious and allergy-friendly alternative. Seasoned with Italian-inspired herbs like oregano and basil, plus a tangy hint of tamari and tomato paste, each bite bursts with flavor. Baked to golden perfection, these meatballs are firm on the outside yet tender on the inside, making them perfect to serve over gluten-free pasta, smothered in marinara sauce, or even as a high-protein snack. With just 15 minutes of prep time and no refined ingredients, this recipe is as quick and easy as it is wholesome. Perfect for vegans, those with gluten sensitivities, and anyone craving a deliciously satisfying meal!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Canned chickpeas (drained and rinsed)
• 0.5 cup Gluten-free rolled oats
• 0.5 cup Walnuts (finely chopped or ground)
• 2 tablespoons Nutritional yeast
• 2 tablespoons Ground flaxseed
• 2 tablespoons Water
• 1 tablespoon Tamari (gluten-free soy sauce)
• 2 tablespoons Tomato paste
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Olive oil (for greasing the baking sheet)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil or line it with parchment paper.

Step 2

In a small bowl, mix the ground flaxseed with water. Let it sit for 5-10 minutes to form a flax 'egg'.

Step 3

In a food processor, combine the chickpeas, rolled oats, walnuts, nutritional yeast, tamari, tomato paste, garlic powder, onion powder, oregano, basil, salt, and black pepper.

Step 4

Blend the mixture until it begins to stick together and form a moldable texture. Avoid over-processing as some texture is desirable.

Step 5

Add the flax 'egg' to the mixture and pulse a few extra times to incorporate fully.

Step 6

Scoop out about 1 1/2 tablespoons of the mixture and roll it between your palms to form a meatball. Repeat until all the mixture is used. You should have about 16-18 meatballs.

Step 7

Place the meatballs on the prepared baking sheet, leaving a small space between each one.

Step 8

Bake in the preheated oven for 15 minutes. Flip the meatballs carefully using tongs or a spatula, then bake for an additional 15 minutes, or until golden and firm on the outside.

Step 9

Remove from the oven and let the meatballs cool slightly before serving.

Step 10

Serve the meatballs with your favorite gluten-free pasta, marinara sauce, or as desired.

Nutrition Facts

Serving size	(442.9g)

Amount per serving	% Daily Value*
Calories	1088.8

Total Fat 64.9g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2589.1mg	0%
Total Carbohydrate 101.9g	0%
Dietary Fiber 29.0g	0%
Total Sugars 14.5g
Protein 40.8g	0%

Vitamin D 0IU	0%
Calcium 268.1mg	0%
Iron 9.9mg	0%
Potassium 1801.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.6%

Protein: 14.1%

Carbs: 35.3%