Meatless Meatballs (vegan)

“I have been experimenting with various vegetable proteins trying to come up with the perfect recipe that would work well for vegetarian “meatballs”.  There are plenty out there but I really couldn’t find that flavor that worked well for “meatball” subs, spaghetti and “meatballs” and greek gyros.  After more trial and error runs than I’d like to admit, I finally found one that my family could not critque (did I mention that they have turned into quite the critics lately? Mom, I think it needs a little more basil, oregano, salt…).  The recipe that follows is for the meatballs and I have links below for Greek Gyros and Meatball Subs.  You can use these “meatballs for whatever you like. I am thinking layered on a sandwich with lettuce, tomato and your favorite sauce, made into gyro strips and placed into wraps with your favorite veggies, Italian wedding soup . . . mmm!

-Adapted from Happy Herbivore

Meatless Meatballs


  • 1 cup bread crumbs (see recipe below)
  • 14 oz Gimme Lean Beef Style
  • 1/2 cup non dairy unsweetened milk
  • 2 tbsp ketchup
  • 1 tbsp vegan Worcestershire sauce
  • 2 tbsp yellow mustard
  • 1 tbsp Italian seasoning
  • 2 tbsp nutritional yeast
  • 1/2 tsp soy sauce
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 2 tsp onion flakes
  • 1/2 tsp salt

Easy homemade breadcrumbs

I never buy breadcrumbs as I usually have bread around.  I typically store mine in the freezer so I just take 2-4 slices out, break them into large pieces and throw them in the blender until they are small crumbs.  Spread them onto a large baking sheet and splash a few dashes of olive oil.  Sprinkle on your herbs of choice (I like basil, oregano and garlic powder for this recipe) and stir to evenly coat.  Bake at 350 until crunchy, about 5-10 minutes.  These are way yummier than store bought, guaranteed!


  1. Preheat oven to 350 degrees.
  2. Make your breadcrumbs and set aside.
  3. Spray a large cookie sheet with non-stick cooking spray and set aside.
  4. In a large bowl place all the ingredients except breadcrumbs and mix thoroughly.  It’s easiest to mix this with your hands.  Add about 1/2 cup of the breadcrumbs and mix again.  Mix in the rest of the breadcrumbs depending on if you think the mix needs a bit more dryness or not.
  5. Shape the mixture into 3/4-1 inch balls and place on the cookie sheet.  If you want to make your “meat” into long rectangular style gyro “meat” (as in the photo below) then shape it into size (about 1 inch wide, 4 inches long, 1/4 inch thick) on the cookie sheet.
  6. Place in oven for about 8-10 minutes, turn, spray lightly with cooking spray (optional but it will help it get a browned effect) then cook another 3-4 minutes or until warmed through and browned.


The Gimme Lean will be easier to work with if you leave it out for about 30 minutes before working.

If you meatballs are too dry, cook for less time or cook loosely covered with foil.

Recipe for Meatball Subs

Recipe for Gyros

Meatball Subs

Meatball Subs

Greek Gyros

Greek Gyros

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Categories: Vegan


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7 Comments on “Meatless Meatballs (vegan)”

  1. Richgail Enriquez
    March 14, 2012 at 9:58 pm #

    Where can I find vegan Worcestershire sauce?

    • March 14, 2012 at 10:21 pm #

      Oh, I just left a reply but it didn’t attach to your post so you can see it below. Also, you can use regular Worcestershire but it usually contains anchovies. My version below is a great alternative or you can find it at places like Whole Foods market.

  2. March 14, 2012 at 10:19 pm #

    I find mine at stores like Whole Foods Market. I have also found it in the health food section of conventional stores. If your familiar with the brand Annie’s Organics you can find it with their dressings. I always just ask someone where it is so I can find it fast. Oh, and I have a version you can make really easy and it keeps for a couple months:


    2 cups apple-cider vinegar
    1/2 cup soy sauce
    1/4 cup light-brown sugar
    1 teaspoon ground ginger
    1 teaspoon ground yellow mustard seed or dry mustard
    1 teaspoon onion powder
    1 clove garlic, crushed
    1/2 teaspoon ground cinnamon
    1/2 teaspoon freshly ground black pepper

    Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.

    • Richgail Enriquez
      March 14, 2012 at 11:34 pm #

      Cool, thanks so much! I truly appreciate it!

      • March 14, 2012 at 11:47 pm #

        No problem! Thanks for visiting and commenting on my site 🙂


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