Get Ready for LEGENDARY Vegan Meatballs! 💪🌱

Welcome to the recipe for Chris and Emma’s Lean & Clean Vegan Meatballs – your new go-to for flavour-packed, guilt-free comfort food that’s both GLUTEN-FREE and OIL-FREE!

These aren’t just any meatless meatballs; they’re crafted for incredible taste and texture using hearty soy curls, savory Italian herbs, roasted garlic, and a hint of fennel. Baked, not fried, they fit perfectly into a lean, clean, plant-based lifestyle without sacrificing an ounce of satisfaction.

Join Chris in the kitchen as he shows you the simple steps to create these amazing meatballs. We keep it totally gluten-free – in the video, Chris uses GF breadcrumbs found at Aldi, so keep an eye out for those, or use your favorite certified GF brand! Perfect with pasta, amazing in subs, or delicious all on their own.

Give this recipe a try and discover how incredibly tasty lean, clean, and gluten-free can be! Let us know how you enjoy them in the comments below! 👇

Chris and Emma’s Lean & Clean Vegan Meatballs (GF)

Yields:

12 meatballs (Or 8, if you make them too big, like I did)

Prep time:

20 minutes

Cook time:

20-25 minutes

Ingredients:

• 1 cup soy curls
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves roasted garlic, minced
• 1 tablespoon nutritional yeast
• 1 1/2 teaspoons dried Italian seasoning
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 tablespoon liquid aminos

Equipment:

• Mixing bowl
• Food processor
• Baking sheet

Instructions:

1. In a bowl, combine soy curls and hot water. Let soak for 10 minutes.
2. Drain soy curls, reserving excess liquid.
3. Chop coarsely.
4. Pulse soy curls in a food processor until minced.
5. Add breadcrumbs, onion, roasted garlic, nutritional yeast, Italian seasoning, fennel seeds, salt, and pepper to the food processor.
6. Pulse until combined.
7. Add tomato paste and soy sauce.
8. Pulse to incorporate.
9. If the mixture seems dry, add reserved liquid 1 tablespoon at a time if the mixture is dry.
10. Shape mixture into 12 meatballs.
11. Place meatballs on a baking sheet lined with parchment paper.
12. Bake at 400°F (200°C) for 20-25 minutes, or until golden brown.

Nutritional Information (Per Serving – 1 meatball):

• Calories: 83 kcal
• Fat: 3g (32.5% of calories, 4% Daily Value)
• Saturated Fat: 0.4g (2% DV)
• Cholesterol: 0mg (0% DV)
• Sodium: 148mg (6% DV)
• Carbohydrates: 11g (52.8% of calories, 4% DV)
• Dietary Fiber: 2g (7% DV)
• Total Sugars: 1g
• Protein: 6g (28.9% of calories, 12% DV)

Vitamins:

• Vitamin A: 7 mcg (1% DV)
• Vitamin C: 0.1 mg (0% DV)
• Vitamin D: 0 mcg (0% DV)
• Vitamin E: 0.1 mg (1% DV)
• Vitamin K: 0.9 mcg (1% DV)
• B Vitamins:
  • Thiamin (B1): 0.1 mg (8% DV)
  • Riboflavin (B2): 0.1 mg (8% DV)
  • Niacin (B3): 1 mg (6% DV)
  • Pantothenic Acid (B5): 0.3 mg (6% DV)
  • Pyridoxine (B6): 0.1 mg (6% DV)
  • Biotin (B7): 2 mcg (7% DV)
  • Folate (B9): 19 mcg (5% DV)
  • Cobalamin (B12): 0 mcg (0% DV)

Minerals:

• Calcium: 19 mg (2% DV)
• Copper: 0.1 mg (11% DV)
• Iron: 1 mg (6% DV)
• Magnesium: 14 mg (3% DV)
• Phosphorus: 48 mg (4% DV)
• Potassium: 147 mg (3% DV)
• Selenium: 3 mcg (5% DV)
• Zinc: 0.4 mg (4% DV)

Notes:

• Nutritional information is an estimate and may vary based on specific ingredients and brands used.
• “DV” refers to Daily Value percentages, based on a 2000-calorie diet.
• This recipe is oil-free, as per your preference.

Assumptions:

• Nutritional values for roasted garlic were used, which are slightly different from raw garlic.

Find Chris Elsewhere:

• https://chrisandinga.com/
• https://www.instagram.com/chris_cameron_503/

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