Why I Created This Recipe
I was spring cleaning my pantry and found a pack of beyond meat at the back of my freezer. So, I figured why not make some simple and quick vegan meatballs with tomato sauce as part of my meal prep for next week. 😎
Easy Vegan Meatballs With Gluten-Free Option
If you are gluten intolerant, this recipe is for you too! These vegan meatballs can be made gluten-free easily without having to sacrifice the taste or the texture. What’s more, you do not need any special equipments such as food processor or blender. All you need is a bowl, knife and chopping board. In order to make it gluten-free, simply use gluten-free bread crumbs or gluten-free flour.
Beyond Meat – A Must-Have In Your Pantry
It’s always good to have a pack of Beyond Meat in your freezer. First, it comes handy if you are suddenly craving for some vegan burgers. Secondly, it is great on those days when you want to to cook your own meal without much effort.
Perfect Meal For Busy People
As Beyond Meat is already flavored, all you have to do is to mix in bread crumbs/flour, chopped onions, minced garlic and herb. Leave it in the fridge for at least 2 hours for the flavors to develop. Then shape them into meatballs. If you want to make it fresh, you can prepare the meatball mixture the night before and chill overnight. This way, you can make them when you come back from work and enjoy some freshly made meatballs.😋
Serving Suggestions
The most popular way to enjoy these vegan meatballs is to serve them with pasta. What’s more, they are perfect in meatballs subs or even as toppings on pizza too! 🍕 I love preparing them on weekends. Store the meatballs and tomato sauce separately. This way, the meatballs won’t get soggy. And use them as lunch box fillers as they taste equally amazing when heated using microwave or steamer. ☺️
Easy Vegan Meatballs With Tomato Sauce (Gluten-free Option)
Course: Gluten-Free, Mains, Meal Prep10
servings15
minutes15
minutesThese easy vegan meatballs are perfect with pasta, sandwich or even on pizza!
Ingredients
- Vegan Meatballs
1 pack Beyond Beef (453g)
2 Tbsp bread crumb (gluten-free if needed)
1/2 finely chopped onion
2 cloves garlic (minced)
1/4 cup vegan cheese of your choice (I used this Cheddar cheese) (finely chopped)
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp yellow mustard
Salt & black pepper to taste
- Tomato Sauce
2 tsp olive oil
1 onion (finely chopped)
2 cloves garlic (minced)
1 carrot (chopped)
1 cup frozen mixed vegetables
1 tbsp ketchup
3/4 cup red wine
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1 can crushed tomato (around 800g or 28oz)
Directions
- Vegan Meatballs
- In a medium mixing bowl, mix all the ingredients until everything is incorporated.
- Cover and leave it in the fridge for at least 2 hours or overnight for the flavors to develop.
- Preheat oven to 175°C or 350°F.
- Roll into the mixture into golf-sized balls, around 1 oz each. I like to use a cookie scoop. Set aside and place them on a lined baking tray while the oven is preheating. Continue with remaining of the mixture.
- Bake the meatballs in the preheated oven for 15 minutes, flipping them halfway through, until they are golden brown or they have developed a nice crust.
- Tomato Sauce
- In a large frying pan over medium heat, add olive oil, chopped onion, minced garlic and sauté for 5 minutes until the onions are translucent.
- Add the tomato paste, carrots and mixed vegetables. Continue to sauté for another 5-10 minutes. Deglaze the pan with the wine.
- Once the wine has evaporated, add dried herbs and crushed tomatoes to the pan. Bring it to a boil.
- stir and reduce heat to the lowest possible. Cover for the first 30-45 minutes, slowly simmering.
- Before serving, take some of this tomato sauce and cook it with the meatballs. Then pour the mixture on your choice of pasta or bread and enjoy! 😉
