Pea Protein Vegan Meatballs
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
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
Store leftover meatballs in an airtight container in the refrigerator.
Reheat in a microwave or gently warm in a sauce on the stovetop.
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