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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
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Vegetarian

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

Pea Protein Vegan Meatballs

Mise en place

Ingredients

Measurements

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. 1

    Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.

    About 10 min

  2. 2

    Heat olive oil in a large skillet over medium heat.

    About 1 min

  3. 3

    Add yellow onion to the skillet and sauté for 3-4 minutes until softened.

    About 4 min

  4. 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. 5

    Transfer the sautéed vegetables to a large mixing bowl and let them cool slightly.

    About 5 min

  6. 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. 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. 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. 9

    Bake for 18-20 minutes, or until the meatballs are firm and lightly browned.

    About 20 min

  10. 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.

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