Vegan Meatballs

A simple recipe to fall in love with

A cast-iron pan of vegan meatballs in a base of tomato sauce, garnished with a few whole basil leaves
Goal muscle_building
Total time 15 mins
Difficulty Easy
Nutritional value (per portion)
kcal 853
Protein 58 g
Fat 23 g
Ingredients …

3 Persons

You will need

This recipe yields 14 vegan meatballs. One meatball has 61 kcal and 4g of protein.
For the meatballs:
1 can kidney beans (255g drained)
50 g Protein Flakes
Protein Flakes
Protein Flakes
The ultimate organic protein kick.
50 g Haferflocken
2 onion, diced
tomato paste

For the rest:
1 tbsp olive oil
tomato sauce

Vegan Meatballs

A simple recipe to fall in love with

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
There’s no need to be vegan to love this vegan recipe! These vegan meatballs are for anyone who wants to be conscious of what they’re eating and is up for trying something new. Our Protein Flakes will bring a new bounce into your kitchen!


  • Add all the ingredients to a food processor and blend until they reach a smooth consistency. You can also use a hand blender. Season them generously! It's not a problem if there are still small pieces left in the final mixture.
  • Tip: If you don't have a food processor or hand blender, use a potato masher.
  • With damp hands, form the mix into about 14 equally-sized balls.
  • Warm the olive oil in a pan over medium heat. Cook the vegan meatballs on all sides.
  • Alternatively, you can bake the meatballs in the oven for 15-20 minutes at 180° C.
  • Serve however you like (with tomato sauce, bread, pasta, zoodles, etc.)
  • Enjoy!

Our tip

We love to eat our vegan meatballs with zoodles (also called courgetti) and a spicy tomato sauce. We've got a recipe for just that! They're also amazing with our vegan Protein Bread.
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