LunchDinnerMain Course

Pea Protein Vegan Meatballs

Name: Pea Protein Vegan Meatballs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 0.5 pcs yellow onion finely chopped; 2 clove garlic minced; 115 g cremini mushroom finely chopped; 1 tbsp olive oil; 0.5 cup pea protein isolate; 0.5 cup bread crumb; 2 tbsp nutritional yeast; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp smoked paprika; 0.75 tsp salt; 0.25 tsp black pepper freshly ground; 0.5 cup vegetable broth; 1 tbsp tomato paste

These savory vegan meatballs are made with pea protein and mushrooms, offering a hearty and satisfying texture. Perfect when served with your favorite pasta and marinara sauce for a plant-based meal. They hold their shape well and are packed with umami flavor.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium

Vegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

0.5 pcsyellow onion, finely chopped
2 clovegarlic, minced
115 gcremini mushroom, finely chopped
1 tbspolive oil
0.5 cuppea protein isolate
0.5 cupbread crumb
2 tbspnutritional yeast
1 tspdried oregano
1 tspdried basil
0.5 tspsmoked paprika
0.75 tspsalt
0.25 tspblack pepper, freshly ground
0.5 cupvegetable broth
1 tbsptomato paste

Equipment

large skillet · large mixing bowl · baking sheet · parchment paper

The method

Step by step

1
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
About 10 min
2
Heat olive oil in a large skillet over medium heat.
About 1 min
3
Add yellow onion to the skillet and sauté for 3-4 minutes until softened.
About 4 min
4
Stir in garlic and cremini mushroom, cooking for another 5-7 minutes until the mushrooms have released their liquid and are browned.
About 7 min
Cook’s note: Ensure mushrooms are well-browned for maximum umami flavor.
5
Transfer the sautéed vegetables to a large mixing bowl and let them cool slightly.
About 5 min
6
Add pea protein isolate, bread crumbs, nutritional yeast, dried oregano, dried basil, smoked paprika, salt, and black pepper to the bowl with the vegetables.
About 1 min
7
Pour in vegetable broth and tomato paste, then mix everything thoroughly until a cohesive dough forms.
About 2 min
Cook’s note: If the mixture is too wet, add a little more bread crumbs. If too dry, add a splash more broth.
8
Roll the mixture into 12-16 evenly sized meatballs and place them on the prepared baking sheet.
About 5 min
Cook’s note: Use a cookie scoop for uniform sizing.
9
Bake for 18-20 minutes, or until the meatballs are firm and lightly browned.
About 20 min
10
Serve immediately with your favorite marinara sauce and pasta.

Keep it good

Storage

Store leftover meatballs in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or gently warm in a sauce on the stovetop.