Vegan Barbecue Meatballs - Holy Cow! Vegan Recipes (2024)

FAQs

What are vegan meatballs made of? ›

Made with mushrooms, walnuts, and black beans, they're crisp on the outside, tender in the middle, and full of savory flavor. These vegan meatballs are the best I've tried. They're intensely flavorful, made with roasted mushrooms, a mix of savory spices, and balsamic vinegar for tang.

Homemade meatballs made from beef, onion, oatmeal, evaporated milk, and egg, and glazed with a homemade barbecue sauce made with ketchup, brown sugar, garlic, and liquid smoke.

Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Add Quorn Meatless Meatballs to the skillet and cook, stirring occasionally for 18 minutes or until meatballs are golden brown and thoroughly heated. Once heated, Meatless Meatballs can be served or carefully added to sauce.

You can also substitute with crushed pork rinds, almond flour or sunflower seed flour. I do not recommend coconut flour, as it will make the meatballs very dry. Heavy whipping cream: Conventional meatballs call for milk, but heavy whipping cream does the same thing with fewer added carbs.

If you don't have JUST Egg, use 2 flax eggs instead (2 tablespoons of ground flax stirred together with 5 tablespoons of water). Garlic – Fresh garlic cloves give the meatballs a stronger, more savory flavor.

When it comes to nutritional differences, you'll save 341 calories by choosing our vegan meatballs over traditional meatballs. They also provide 6 more grams of fiber and they're 11 grams lower in saturated fat than typical meatballs.

Developed with meat lovers in mind, the plant ball is made from pea protein, oats, potato and apple. The meaty taste is achieved by adding umami flavors, such as mushroom, tomato and roasted vegetables.

WATER, TEXTURED SOY PROTEIN CONCENTRATE, CANOLA OIL, VITAL WHEAT GLUTEN, SOY PROTEIN ISOLATE, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), 2% OR LESS OF: METHYLCELLULOSE, YEAST EXTRACT, ONION POWDER, SALT, BARLEY MALT EXTRACT, SPICES, GARLIC POWDER, SUGAR, ...

Other fruit jelly for meatballs.

Some cooks like using apple jelly or even elderberry jelly as a grape jelly substitute. That's fine! They will be delicious with either.

A hearty, meaty, plant-based meatball made with Beyond Meat. Pan-fried or baked, your choice, get these delicious vegan meatballs on the table in under 30 minutes. Great for spaghetti and meatballs or in a meatball sub.

Are Impossible meatballs vegan? ›

Impossible Meatballs are made without any ingredients from animal sources, and are really made for people who love eating meat — which is why we don't call them “vegan” or “faux” (even though vegans can eat them). They are delicious meatballs made from plants everyone can fall in love with.

Ingredients. Water, Pea Protein (22%), Vegetable Oils (Rapeseed, Shea, Coconut), Thickener (E461), Vegetable Fibres (Pea, Potato), Dried Onion, Vegetable Concentrates (Caramelised Carrot, Beetroot, Carrot), Garlic, Yeast Extract, Natural Flavouring, Salt, Potato Starch, Black Pepper, Parsley, Acidity Regulator (E300).

No milk (except for coconut milk) can replace heavy cream without the addition of a thickener, ideally a fat of some kind. To make a heavy cream substitute with almond milk, we recommend adding soaked nuts or vegan butter, or plain silken tofu to get the right texture.

One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder. This will result in a softer-textured meatball, but it does work.

If you have butter and milk (whole milk or even half-and-half work best), you can make your own heavy cream substitute. To make 1 cup of heavy cream, melt 1/4 cup of butter and slowly whisk in 3/4 cup milk. This works for most baking or cooking recipes that require heavy cream, but it will not whisk into stiff peaks.

The plant-based burgers and sausages found on supermarket shelves are made by extracting the protein from plant foods, often pea, soy, wheat protein, and mushrooms. But a myriad of additives are needed to make these products look and taste like traditional meat.

Water, pea protein*, expeller-pressed canola oil, refined coconut oil, natural flavors, rice protein, yeast, methylcellulose, potato starch, spices, salt, potassium chloride, apple extract, garlic powder, vinegar, lemon juice concentrate, onion powder, pomegranate extract, sunflower lecithin, beet powder (for color), ...

The main vegetable protein sources were soy (91/148) and wheat gluten (42/148). Comparatively, 43/148 contained animal protein, the most common being egg. Overall, PBMAs had a long list of ingredients and additives, and they were classified as ultra-processed foods (UPFs) according to the NOVA system.