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A large plate of meatballs

Vegan Meatballs

How to make delicious vegan meatballs with pecans and mushrooms
4.99 from 67 votes
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Course: Main Course
Cuisine: American
Diet: Vegan
Keyword: 30 Minute Suppers
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling: 1 hour
Total Time: 1 hour 25 minutes
Servings: 4 people
Calories: 363kcal
Author: Freya


  • Mini Processor optional


  • 1 cup Mince vegan
  • 1 tablespoon Oregano
  • 2 tablespoon Nutritional Yeast
  • ¼ teaspoon Chilli Flakes optional
  • 1 teaspoon Salt
  • 1 teaspoon Ground Black Pepper
  • ½ cup Pecans toasted
  • 2 Cloves Garlic
  • 100 g Mushrooms
  • 1 tablespoon Tomato Puree
  • 1 teaspoon Olive Oil
  • 1 Onion small, peeled
  • 1 tablespoon Parsley
  • 1 cup Panko Breadcrumbs
  • 1 portion Pasta Puttanesca use my recipe here or your fav marinara recipe


  • Put the vegan mince in a large mixing bowl.
  • Add the Nutritional yeast, oregano, chili flakes (if using), salt and pepper.
  • In a food processor, blitz the pecans until finely ground. Add to the bowl.
  • Process together the garlic, mushrooms, puree, olive oil, onion and parsley until a soft pate forms. Add this to the bowl and mix well.
  • Add the Panko, a little at a time, until you get a mixture that holds into a firm golf-ball shape when formed between your hands.
  • Roll into balls and chill for about an hour.
  • Whilst the balls are chilling out in the fridge, make the marinara or puttanesca sauce.
  • Once chilled, fry meatballs gently in a little rapeseed oil until nicely toasty, turning regularly.
  • Spoon your Marinara sauce into a baking dish and drop the meatballs on top.
  • Bake for 10 minutes at 180c, then serve.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!


Calories: 363kcal | Carbohydrates: 61g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1012mg | Potassium: 329mg | Fiber: 6g | Sugar: 41g | Vitamin A: 173IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 2mg