Vegan Meatballs with Salsa Verde Recipe

Vegan Meatballs with Salsa Verde Recipe

Servings 20 Meatballs


  • 2 cups “beef” crumbles or textured vegetable protein
  • 1 cup bread crumbs
  • ¼ cup dairy-free milk
  • ½ cup onion finely diced
  • 1 tablespoon fresh mint minced
  • ½ cup cilantro chopped
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 vegetable bouillon cubes
  • 1 ½-2 cups vital wheat gluten or finely ground oats
  • 1 can tomatillos drained
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 in chipotle peppersadobo
  • 1 bunch of cilantro


  • Preheat oven to 375°F.
  • If using TVP, soak in hot water for 20 minutes. No soaking is required for the crumbles.
  • Soak bread crumbs in dairy-free milk until they have absorbed the milk. Then, add soaked bread crumbs, onion, mint, cilantro, oregano, salt, pepper, and bouillon to the beef crumbles or TVP.
  • Mix in vital wheat gluten or ground oats until consistency is firm enough to form balls.
  • Form each ball with 2 tablespoons of the mixture and place on a greased baking sheet.
  • Bake for 30 minutes or until the meatballs start to get crispy; remove from oven.
  • To make the salsa, blend all ingredients and pour into a large frying pan. Simmer for 10 minutes, uncovered.
  • Add meatballs to salsa and cook together, simmering for 20 minutes, covered.
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