Soy-Free Vegan Meatballs

Looking for a hearty, plant-based alternative to classic meatballs that's completely soy-free? These Soy-Free Vegan Meatballs are packed with protein, fiber, and flavor, making them a must-try for vegans and non-vegans alike. Made from a wholesome blend of chickpeas, rolled oats, and freshly grated carrots, these meatballs are seasoned with aromatic Italian herbs, smoky paprika, and nutritional yeast for a deliciously savory bite. A flaxseed "egg" binds the mixture together, while a quick oven bake gives them a golden, firm texture without the need for frying. Perfect for pairing with spaghetti, nestling in a sub, or serving as party appetizers with your favorite dipping sauce, this easy-to-make recipe is ready in just 45 minutes and serves four. Whether you're avoiding soy or simply looking to expand your plant-based menu, these versatile, nutrient-packed vegan meatballs are sure to impress!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups cooked chickpeas (drained and rinsed)
• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 0.75 cups rolled oats
• 1 medium carrot (grated)
• 0.5 medium onion (finely diced)
• 2 cloves garlic (finely minced)
• 1 tablespoon olive oil
• 2 tablespoons nutritional yeast
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

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

Step 3

In a food processor, pulse the rolled oats until they resemble a coarse flour. Set aside.

Step 4

Add the chickpeas to the food processor and pulse until chunky but not fully pureed.

Step 5

Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.

Step 6

Add the grated carrot to the skillet and cook for 2-3 minutes until slightly softened. Remove from heat and let cool slightly.

Step 7

In a large mixing bowl, combine the chickpeas, pulverized oats, cooked vegetables, nutritional yeast, Italian seasoning, paprika, salt, and black pepper. Mix well.

Step 8

Add the flax 'egg' to the bowl and mix thoroughly. The mixture should hold together when pressed. If it's too dry, add a small amount of water (1 tablespoon at a time).

Step 9

Scoop 1.5 tablespoons of the mixture and roll into balls with your hands. Place the meatballs on the prepared baking sheet.

Step 10

Bake in the preheated oven for 20-25 minutes, turning the meatballs halfway through baking, until they are golden brown and firm.

Step 11

Allow the meatballs to cool slightly before serving. Enjoy them with pasta, in a sub sandwich, or as appetizers with your favorite dipping sauce.

Nutrition Facts

Serving size	(685.4g)

Amount per serving	% Daily Value*
Calories	1098.9

Total Fat 33.2g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1758.7mg	0%
Total Carbohydrate 157.4g	0%
Dietary Fiber 42.7g	0%
Total Sugars 23.4g
Protein 50.4g	0%

Vitamin D 0IU	0%
Calcium 326.0mg	0%
Iron 16.6mg	0%
Potassium 2003.0mg	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: 26.4%

Protein: 17.8%

Carbs: 55.7%