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vegan meatballs in black dish with tomato sauce

Vegan meatballs in tomato sauce

Delicious soy-based vegan meatballs that are packed full of flavour. Served with a rich tomato sauce this is a wonderful vegetarian dinner that the whole family will enjoy.
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Vegan
Servings 4 people
Calories 365 kcal


For the tomato sauce

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 800 g tinned chopped tomatoes
  • 1 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • Salt and black pepper to taste

For the meatballs

  • 200 ml vegetable stock
  • 1 tbsp yeast extract eg Marmite
  • 1 tbsp soy sauce
  • 1 tbsp tomato purée
  • 4 tbsp gram flour*
  • 1 tbsp olive oil
  • 4 tbsp water
  • 150 g dried soya mince
  • ½ tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp onion granules
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • Sprinkling of freshly ground black pepper
  • 2 cloves crushed garlic
  • 1 tbsp chopped fresh parsley
  • 150 g wholemeal breadcrumbs

To serve

  • Chopped flatleaf parsley
  • Pasta spaghetti, rice, or sub rolls
  • Cashew sauce


To make the tomato sauce

  • Heat 1 tbsp olive oil in a large saucepan.
  • Add 1 chopped onion and sauté over a medium-low heat until soft. Stir often.
  • Add 2 cloves crushed garlic and stir well. Cook for a further minute.
  • Pour in two tins of chopped tomatoes, 1 tbsp balsamic vinegar and 1 tsp dried oregano. Season with a little salt and black pepper.
  • Bring to the boil then reduce to a low simmer while you make the meatballs. Stir occasionally.

To make the meatballs

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with non-stick baking paper.**
  • Put 200ml hot vegetable stock into a jug or bowl and add 1 tbsp yeast extract, 1 tbsp soy sauce and 1 tbsp tomato purée. Set aside.
  • In a separate bowl add 4 tbsp gram flour*. Add 1 tbsp olive oil and 4 tbsp cold water. Mix with a fork until smooth and set aside.
  • Place 150g dried soya mince into a mixing bowl. Add ½ tsp ground cumin, 1 tsp smoked paprika, 1 tsp onion granules, 1 tsp dried oregano, 1 tsp sea salt and a sprinkling of freshly ground pepper.
  • Pour in the vegetable stock mixture and stir well.
  • Add 2 cloves crushed garlic and 1 tbsp freshly chopped fresh parsley and mix again.
  • Pour in the gram flour mixture and stir well.
  • Finally add the 150g wholemeal breadcrumbs and mix well.
  • Use your hands to form into 18-20 meatball-sized balls and place on the prepared baking tray. You will need to squeeze them quite firmly to make sure they hold together.
  • Bake in the hot oven** for 15 minutes then carefully turn over and bake for a further 5-10 minutes until turning brown all over.

To serve

  • Taste your tomato sauce and season with extra salt and pepper if needed. Pour the tomato sauce into a serving bowl and place the meatballs in the sauce. The meatballs can be a little delicate so treat them gently. Sprinkle over a little chopped flat leaf parsley if liked and add extra black pepper.
  • Our favourite way to eat these is as meatball subs. Cut a roll in half and fill with meatballs and tomato sauce. Drizzle over some cashew sauce. However, you can also serve with pasta, spaghetti or rice, or even mashed potato, if preferred.


*chickpea flour
** if preferred you can fry these meatballs, in which case you don’t need to preheat the oven or line a baking tray.


Calories: 365kcalCarbohydrates: 50gProtein: 17gFat: 12gSaturated Fat: 2gSodium: 1874mgPotassium: 740mgFiber: 8gSugar: 11gVitamin A: 691IUVitamin C: 23mgCalcium: 162mgIron: 7mg
Keyword vegan meatballs
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