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The meatiest vegan meatballs you will ever eat. With the most beautiful flavour.
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Duration2 hrs
Cook Time1 hr 30 mins
Prep Time30 mins


  • 2 tbs Vegetable Oil
  • 1 Onion blitzed
  • 1 stick Celery blitzed
  • 11 oz/300g Chesnut Mushrooms blitzed
  • 5 cloves Garlic blitzed
  • 1 tbs Dried Oregano
  • 1 tbs Dried Basil
  • 1 tbs Dried Sage
  • 1 tsp fennel seeds
  • 1 tbs Dried Rosemary
  • 1 tsp Cracked Black Pepper
  • 2 tsp Sea Salt
  • 1 cup/240ml Red Wine
  • 1 cup/240ml Vegetable Stock
  • 3 tbs Tomato Puree
  • 1 tbs Miso Paste
  • 1 cup/200g firm tofu patted dry & crumbled fine
  • 3 & 1/4 cups/415g Vital Wheat Gluten
Broth Roasting Ingredients
  • 1 & 1/2 cups/360ml Red Wine
  • 1 cup/200g Chopped Tomatoes from a can
  • 1 & 1/2 cups/360ml Vegetable Stock
  • 1 Bay Leaf
  • 1 tbs Sea Salt
  • 2 tsp Black Pepper
  • Handful Fresh Thyme
  • 1 Sprig of Rosemary
Tomato Sauce
  • 1 White Onion finely chopped
  • 3 Cloves of Garlic minced
  • Handful Fresh Thyme chopped
  • 2 tsp Sea Salt
  • 2 tsp Cracked Black Pepper
  • 1 cup/240ml Red Wine
  • 1 can Chopped Tomatoes
  • 1/2 cup Water
  • 1 tbs Tomato Puree


  • Deglaze the pan with the red wine & vegetable stock, then bring to a light simmer.
  • Crumble in the tofu then allow the mix to simmer for a 4-5 minutes. Turn the heat off then prepare your mixer.
  • Add the wheat gluten to your mixer or a large mixing bowl (if hand kneading). Add the wet mix to the mixer & let it mix for 10 minutes at a medium speed. If kneading by hand, knead as firmly as you can for 12 minutes, not kneading enough will result in soft spongey meatballs.
  • After kneading, ball the dough up into meatballs, I recommend balls that are 40g in weight.
  • After balling place them into a deep baking tray ready for sautéing.
  • Pre heat your oven to 175 degrees C.
  • Add a touch of oil to a non stick pan placed over a medium heat, sauté the meatballs for 3-4 minutes, turning often until caramelised.
  • Place the caramelised meatballs back into the tray and add the broth roasting ingredients. Give the tray a shake and cover over with foil.
  • Place the tray into your oven for 90 minutes. After 90 minutes, your meatballs are done
  • Meatballs should be made in advance & can be stored in your fridge for 1 week or in the freezer for 3 months.
  • Before serving, I make a quick simple tomato sauce to serve with the meatballs. To a saucepan placed over a low heat with a touch of oil added, add onion, garlic, fresh thyme & seasoning – cook until golden. Deglaze the pan with red wine, a can of chopped tomatoes & a touch of water (to swill out excess tomato left in the can). Add some tomato puree then leave to simmer away for 10-12 minutes, stirring every now and then.
  • I like to sauté the cooked meatballs before serving then I add them to the tomato sauce, before serving with fresh pasta. 
This recipe was republished with permission from AvantGardeVegan. Find the original recipe here.Purchase Gaz Oakley’s cookbook, “VEGAN100” here.

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