#plantbasedmeatballs

This is a hearty and tasty vegan version of traditional meatball goulash. It has tasty vegan meatballs in a rich tomato and vegetable broth.

Ingredients: 1 cup vegan meatballs. 2 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 tablespoon paprika. 1 teaspoon caraway seeds. 1 tablespoon tomato paste. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley, chopped for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the onions and cook them until they become clear. After you add the garlic, cook for one more minute. Vegetable broth, paprika, caraway seeds, tomato paste, and red bell pepper should all be stirred in. Bring the whole thing to a low boil, then cook it for 10 minutes. After you add the vegan meatballs, let the pot simmer for another 10 to 15 minutes, or until the meatballs are fully cooked and the flavors are well mixed. Add pepper and salt to taste. Serve hot with fresh parsley on top. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

These vegan tempeh meatballs are a tasty and filling alternative to regular meatballs because they are full of flavor and protein. They are simple to make and great for a plant-based meal.

Ingredients: 1 block tempeh, crumbled. 1/4 cup breadcrumbs. 1/4 cup nutritional yeast. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 2 tablespoons tomato paste. 1 tablespoon soy sauce. 1 tablespoon olive oil. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Break up the tempeh and add it to a bowl with breadcrumbs, nutritional yeast, onion, garlic, tomato paste, soy sauce, olive oil, oregano, basil, salt, and pepper. Mix until everything is well mixed and the mixture stays together. Put the meatballs, which should be about an inch across, on a baking sheet that has been lined with parchment paper. Put it in an oven that is already hot and bake it for 20 to 25 minutes, or until it is golden brown and firm. As you like, serve hot with your favorite marinara sauce.

Prep Time: 15 minutes

Cook Time: 25 minutes

A comforting and hearty vegan twist on the classic Italian wedding soup, featuring flavorful vegan meatballs, orzo pasta, and nutrient-rich spinach in a savory vegetable broth.

Ingredients: 1 cup orzo pasta. 1 cup vegan meatballs, thawed if frozen. 6 cups vegetable broth. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1/2 teaspoon dried basil. Salt and pepper to taste. 4 cups spinach leaves, chopped. 1/4 cup nutritional yeast optional, for extra flavor.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Saut until softened, about 5 minutes. Add minced garlic, dried oregano, thyme, and basil. Saut for another minute until fragrant. Pour in vegetable broth and bring to a simmer. Add orzo pasta and vegan meatballs to the pot. Cook for about 10 minutes or until orzo is tender and meatballs are heated through. Stir in chopped spinach leaves and nutritional yeast, if using. Cook for an additional 2-3 minutes until spinach is wilted. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These vegan meatless meatballs are packed with flavor and texture, making them the perfect plant-based alternative to traditional meatballs. They're easy to make and incredibly satisfying, whether you're vegan or not!

Ingredients: 2 cups cooked lentils. 1 cup cooked quinoa. 1/2 cup rolled oats. 1/4 cup nutritional yeast. 2 tablespoons tomato paste. 2 cloves garlic, minced. 1 teaspoon onion powder. 1 teaspoon dried oregano. 1/2 teaspoon smoked paprika. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. 1 tablespoon olive oil for cooking.

Instructions: Preheat oven to 375F 190C. In a large bowl, mash the cooked lentils with a fork or potato masher. Add cooked quinoa, rolled oats, nutritional yeast, tomato paste, minced garlic, onion powder, dried oregano, smoked paprika, red pepper flakes, salt, and pepper to the mashed lentils. Mix until well combined. Form the mixture into small meatball-sized balls and place them on a lined baking sheet. Brush the meatballs with olive oil. Bake in the preheated oven for 25-30 minutes, or until the meatballs are golden brown and firm to the touch. Serve hot with your favorite marinara sauce or on top of pasta.

Prep Time: 15 minutes

Cook Time: 30 minutes