Vegan Sweet and Sour Meatballs

Vegan sweet and sour meatballs bring a burst of flavor and satisfying protein to your table with every bite. These little meatless wonders feature a hearty blend of mushrooms, beans, tofu, and walnuts for depth and texture, and a tangy homemade sauce that makes them just as good for weeknight meals as they are for potlucks and parties. I love how they manage to be both cozy comfort food and something a little special when you serve them to guests.

The first time I made these my partner could not believe they were actually vegan. They now make a regular appearance for Sunday meal prep and have saved dinner on the busiest weeks.

Ingredients

• Ground flax or chia seeds: Reliable egg replacement and subtle nutrition
• Fresh garlic: Adds bite and depth to the base
• Shiitake mushrooms: Rich savory umami flavor
• Walnuts: Meaty texture and healthy fats
• Yellow or white onion: Sweetness and aromatic base
• Olive oil: Helps everything cook evenly
• Rolled or quick oats: Binding and fiber-rich
• Cooked beans: Provides protein and earthy flavor
• Firm tofu: Frozen and thawed for extra chewy texture
• Miso: Deep savory flavor
• Nutritional yeast: Cheesiness and extra B vitamins
• Tomato paste: Tangy and umami-rich
• Dried thyme and nutmeg: Add warmth and complexity
• Baking powder: Lightens the mixture
• Salt and pepper: Balances and rounds out flavors
• For the Sweet and Sour Sauce: Water, ketchup, rice vinegar, soy sauce, mirin, sugar, and cornstarch

Step-by-Step Instructions

Make the Egg Replacement:

Mix ground flax or chia seed with water Stir well and set aside for at least 5 minutes You want a thick gel that will bind the mixture and hold the meatballs together

Prep and Chop Vegetables:

Place garlic mushrooms and walnuts in a food processor Pulse just a few times to chop them finely transfer to a large bowl Add onions to the processor and pulse to small pieces Take care not to over-process so the mixture keeps its texture

Cook Vegetables:

Warm olive oil in a skillet over medium heat Add onions and a pinch of salt Cook stirring frequently until onions turn soft and just start browning This step gives your meatballs a sweet mellow base flavor

Add Mushrooms and Walnuts:

Stir in mushrooms walnuts and garlic plus another pinch of salt Cook for about 3 minutes until mushrooms soften and moisture evaporates Remove veggies from heat and let them cool in a mixing bowl

Make Oat Flour and Crumble Tofu:

Add oats to the food processor and blend until they reach a grainy flour consistency Squeeze extra water from thawed tofu and tear into chunks Add tofu to processor and pulse until you have a uniform crumbly mixture

Add Remaining Meatball Ingredients:

Add miso nutritional yeast tomato paste thyme nutmeg baking powder salt and pepper to the tofu and oats Pulse just to combine Ingredients should be incorporated but not mushy

Mix Everything Together:

Transfer the tofu mixture to your bowl with the cooked vegetables Add in your flax egg Gently mix until well blended and the texture is workable Not too sticky not too crumbly

Chill the Mixture:

Cover the bowl and let it rest in the fridge for at least one hour This helps flavors meld and makes shaping easier

Shape Meatballs and Preheat Oven:

Set your oven to 400 Fahrenheit or 205 Celsius Line a baking sheet with parchment Using about two tablespoons of mixture at a time shape into compact balls Place them a bit apart on your tray or in your air fryer basket Give a light spray of oil for crispier edges

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I always crave the tangy brightness of the sauce and my favorite trick is sneaking in extra shiitakes for more umami My kids love rolling the meatballs with me arm in arm and the kitchen smells incredible every single time

Making the Sauce

Whisk the Sauce Ingredients: Combine water ketchup rice vinegar soy sauce mirin sugar and cornstarch in a saucepan Whisk until smooth with no lumps

Storage Tips

Store leftover meatballs and sauce separately in airtight containers Meatballs will keep in the fridge for up to four days and the sauce for five days Reheat in a skillet or microwave until piping hot If freezing lay meatballs in a single layer on a tray to freeze then transfer to a container and reheat directly from frozen

Ingredient Substitutions

You can swap shiitake for cremini or even button mushrooms if that’s what you have Try hazelnuts or pecans instead of walnuts Use kidney beans or black beans for deeper color and flavor If you cannot find mirin use a splash of apple juice and an extra pinch of sugar

Pro Tips

Chill the meatball mixture for the full hour for easy shaping and better flavor Use a cookie scoop for even meatballs and consistent cooking Do not skip squeezing the tofu after thawing as it makes the texture perfectly chewy and not soggy

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These vegan sweet and sour meatballs have turned routine dinners into something everyone looks forward to It is amazing watching the whole table light up at that first tangy saucy bite

Frequently Asked Questions

→ What gives these vegan meatballs a meaty texture?

Shiitake mushrooms, tofu, oats, and beans combine for a tender, satisfying texture and plenty of flavor.

→ Can I use a different type of beans?

Yes, chickpeas, kidney beans, black beans, or lentils all work well for the base and can be used interchangeably.

→ Is the sweet and sour sauce gluten-free?

You can make it gluten-free by using tamari instead of soy sauce and ensuring oats are certified gluten-free.

→ What is the best way to cook these meatballs?

You can bake them in the oven or crisp them in an air fryer. Both yield a lovely texture.

→ Can I prepare the meatballs ahead of time?

Yes, you can shape and chill them in advance, then cook just before serving for best results.

→ How should I serve these meatballs?

They’re delicious over steamed rice, with stir-fried vegetables, or as a party appetizer with extra sauce for dipping.