Easy Vegan Meatballs Made From Pantry Staples

March 24, 2020

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spaghetti in a red sauce and a vegan meatball on a plate.

Sure, you can easily buy vegan meatballs in the grocery store now. You have options from:

But it wasn't always so.

Back in the day, if you wanted vegan meatballs, you had to make it yourself. It sounds complicated but it's actually pretty easy.

This vegan meatball recipe is perfect for the RV or a small kitchen. It's perfect for beginner cooks. It's so easy even the kids can help!

vegan meatballs on a baking sheet.

Can you mix stuff in a bowl, roll it into balls, and bake in an oven for a set period of time? You can do this!

You know what else is cool about this recipe? You can make these vegan meatballs with mostly pantry ingredients and no special equipment. That's right, you don't even need a food processor.

ingredients for vegan meatballs.

Instead of beans, this recipe relies on TVP, textured vegetable protein, as its base. TVP has a few advantages. It's shelf stable and can be reconstituted with broth or water. TVP also comes in a granule size so you don't need to worry about chopping it down or making it smaller. It's a wonderful ingredient to keep in your pantry to add to chilies and other stews for a satisfying chew and added protein.

How to use these vegan meatballs

Our favorite way to use these meatballs is in spaghetti and meatballs, duh! 

But, if we're feeling extra junky, we'll plop them on a roll with marinara sauce, sautéed onions and peppers, and a sprinkle of our own parmesan cheese for amazing meatball subs.

This recipe leans towards Italian flavors but get creative with it! 

Made your meatballs today...

Gayle Baker Asche

Made your meatballs today. We had them with a vegan gravy recipe. Delicious! Next time with spaghetti. Thank you for sharing!

Easy Vegan Meatballs

These meatballs come together easily with no fancy equipment required!
Prep Time10 minutes
Cook Time24 minutes
Course: Main Dish
Cuisine: Italian
Diet: Vegan
Servings: 4 people
Calories: 168kcal
Author: Laura Nunemaker


  • sheet pan
  • parchment paper


  • 1 cup Textured Vegetable Protein (TVP)
  • 1/4 cup old fashioned rolled oats
  • 1/4 cup whole wheat pastry flour or whatever flour you have on hand
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dry yellow mustard powder
  • 3/4 cup very hot water
  • 2 tablespoons ketchup
  • 2 tablespoons Bragg Liquid Aminos or soy sauce or tamari
  • 1 tablespoon smooth almond butter


  • Add ingredients TVP through dry mustard to a medium bowl. Stir to combine.
  • In a separate bowl, combine water, ketchup, and Bragg Liquid Aminos and stir until mixed. Pour into the TVP mixture and stir until combined. Spoon the almond butter on top of the mixture and let the whole thing rest and cool for about 5 minutes. This helps soften the almond butter to make it easier to mix in since many people keep it in the refrigerator. After 5 minutes, stir to combine well.
  • Preheat oven to 375ºF. Line a baking sheet with parchment or a silicon baking sheet. Roll the mixture into balls about 1” in diameter and place on the baking sheet. Bake for 24 minutes flipping after 12 minutes.
  • Serve with spaghetti and marinara sauce.



These also make amazing meatball subs! Just pile 3 or 4 balls on your favorite roll, cover with marinara sauce, pan fried onions & peppers and cheese.

Have you made these vegan meatballs? We'd love to hear about your experience with this recipe, especially changes you made to make it your own.

Laura Nunemaker

About the Author

Laura Nunemaker

vegan. full-time traveler. rv dweller. food lover. cow petter.

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