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The Best Vegan Meatballs Recipe

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★★★★★

4.7 from 90 reviews

These vegan meatballs are a delicious and hearty plant-based alternative that combines rehydrated soy curls, cooked white beans, and vital wheat gluten for the perfect texture. Steamed to perfection and bursting with umami flavors from soy sauce, nutritional yeast, and smoked paprika, they offer a savory, meat-like experience ideal for any vegan meal.

Ingredients

Scale

Main Ingredients

  • 1 cup (28 g) soy curls
  • 1/2 cup (105 g) cooked white navy beans
  • 3 tbsp (45 ml) oil
  • 1 tbsp (7 g) nutritional yeast
  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (12 g) sugar
  • 1 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp (2 ml) dark soy sauce
  • 1/4 tsp (1 ml) vegan worcestershire sauce (optional)
  • 1/8 tsp liquid smoke
  • 1/4 cup (60 ml) water
  • 1/2 cup (68 g) vital wheat gluten

Instructions

  1. Rehydrate the soy curls: Add the soy curls to a bowl and cover them with hot water. Let the soy curls rehydrate for 15-20 minutes until softened.
  2. Drain and rinse: Drain the soy curls and rinse them a couple of times under cold water to remove the soybean flavor. Squeeze the soy curls by hand to remove as much moisture as possible.
  3. Process other ingredients: Add the cooked white beans, oil, nutritional yeast, soy sauce, sugar, onion powder, smoked paprika, dark soy sauce, vegan Worcestershire sauce, liquid smoke, and water to a food processor. Process for 15-20 seconds until smooth.
  4. Add soy curls to processor: Add the rehydrated soy curls and pulse for another 4-6 seconds. The mixture should resemble a chunky bolognese sauce with finely chopped soy curls, retaining texture but not fully pureed. Transfer the mixture to a large mixing bowl.
  5. Add vital wheat gluten: Add the vital wheat gluten to the mixture and mix thoroughly with a spatula or your hands until it forms a sticky paste similar to ground meat.
  6. Form balls: Using a 1.5 tablespoon-sized scoop or measuring spoon, divide the mixture and shape into balls by hand. Place the formed balls into a steamer basket.
  7. Steam the meatballs: Using an Instant Pot with a steaming rack or a bamboo steamer over boiling water, steam the meatballs for about 50 minutes, ensuring they cook through and firm up.
  8. Cool and prepare: Remove the steamed meatballs from the steamer and allow them to cool for at least 15 minutes before handling. Optionally, sauté them in a pan to add a crispy texture before serving or using in your favorite recipes.

Notes

  • Be sure to squeeze out excess water from the soy curls to avoid a soggy texture.
  • Steaming is the primary cooking method, but pan-frying after steaming adds a nice browned exterior.
  • Vital wheat gluten is essential for the meat-like texture; omit this to make gluten-free variations but texture will differ.
  • Adjust seasonings to taste, especially soy sauce and smoked paprika for umami depth.
  • Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Keywords: vegan meatballs, soy curls recipe, plant-based protein, steamed vegan meatballs, meat alternative

Find it online: https://bakedbylisa.com/the-best-vegan-meatballs-recipe/