This is a great mid-week dinner for when you feel like something healthy that tastes great.

I’ve wanted to make a vegan version of meat balls or a while now and only just got around to doing it. I searched the internet and found a bunch of recipes that all seemed to list things that I didn’t have or seem really complicated. So I had some time one evening and decided to throw things together and see how they turn out. The outcome was some tay-staaay vegan meatballs;  I enjoyed the process of making them nearly as much as I enjoyed eating them.

^ click the pictures bigger


  • Difficulty: moderate/ experimental
  • Print

Healthy and easy to make with ingredients you probably already have


1st Set:

  • 1 Tin kidney beans (drained)
  • 1/4 Cup Pumpkin Seeds
  • 1 large Carrot (quartered)
  • 3 Garlic Cloves (diced)
  • 1 Red Onion (diced)

2nd Set:

  • 4 TBSP Nutritional Yeast
  • 4 TBSP Flax meal
  • 1.5 TBSP Liquid Smoke (or BBQ sauce)
  • Handful washed Spinach

3rd Set:

  • 1 TBSP Flax Seeds
  • 1 TBSP Brazil Nuts (diced)
  • 1 TBSP Almond Flour (Ground Almonds)
    • You can use flour instead, if you want

4th Set:

  • 2 TSP Parsley
  • 1 TSP Smoked Paprika
  • 1/2 TSP Corriander

For Coating:

  • 1/2 Cup Nutritional Yeast


  • 500g Passata
  • Left over Nutritional Yeast used for coating
  • 1 TBSP Basil
  • 1 TBSP Parsley
  • Salt and pepper to taste


  • 1 TSP Oil (for frying pan)
  • Parsley for sprinkling on the top


  1. Place each set of ingredients into a large food processor, one Set after another. Pulse for 30-60 seconds or until combined before adding the next Set. Make sure you scrape the sides of the food processor, too, to make sure the ingredients combine well.
  2. Once all ingredients under Sets 1-4 have been added, you need to ball the mixture up. Add the 1/2 cup Nutritional Yeast to a small bowl.
  3. Use a TBSP to scoop out the mixture and roll into a ball using wet hands (it stops the mixture from sticking too much).
  4. Roll each ball into the Nutritional Yeast and put aside onto a tray or sideboard.
  5. Press on top of each ball so they and flattened balls.
  6. Preheat oven to Gas Mark 6
  7. Heat oil in pan on medium heat. Once the oil is hot enough add as many of the meatballs as you can.  Fry for 2 minutes and then flip each one and fry for two more minutes or until browned
  8. Add the Meatballs to a lined baking tray and place in oven at Gas Mark 6 for 8-10 minutes
  9. While the meatballs are cooking, cook your pasta and make the sauce:
  10. Pour the entire box of passata into a small pan and heat on low-medium heat. Add in any left over Nutritional Yeast from the bowl used to coat the meatballs and the herbs. Add in salt and pepper to taste. Cook for approximately 4 minutes or until hot throughout.
  11. Once the meatballs are cooked and the sauce is ready; pair with pasta or spaghetti for a great mid-week meal


  • If the mixture is too ‘wet’ then add in more almond meal or flour
  • Why not add grated cheese over the top for extra flavour


Best of luck, always,

Vee x



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