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Cheesy Vegan Meatballs

Recipe for Cheesy Vegan Meatballs made with vital wheat gluten. They're the perfect accompaniment for Spaghetti Bolognese or to simply snack as they are.
Course Main Course
Cuisine American, Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20
Calories 68kcal
Author Elephantastic Vegan


  • 2 small red onions
  • 6 garlic cloves
  • 1 teaspoon olive oil
  • 1 cup vital wheat gluten , sifted
  • 1 cup walnuts
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 cup water
  • 20 vegan cheese cubes (I used Wilmersburger, but you can use your favorite)


  • Pre-heat the oven to 400°F/200°C.
  • Pulse the peeled onions and garlic cloves in a food processor until diced up. Heat them up in a pan with the olive oil until softened and lightly browned.
  • Pulse the walnuts in the food processor until they're small pieces.
  • Sift the vital wheat gluten in a large bowl, add in the salt, spices, pulsed walnuts, roasted garlic and onions. Give it a good mix and add water until the mixture binds together (I've added 1/2 cup of water).
  • Pinch of a small portion of the meatball-dough, press it flat, add in a vegan cheese cube, pinch together the ends and roll it in your hand until the cheese is completely covered by the meatball dough. Place the meatballs on a baking sheet lined with parchment paper.
  • Once all the cheesy meatballs are rolled, bake them in the oven for about 20 minutes until crispy and golden, turning them once after half of the baking time.
  • Enjoy with some Spaghetti Bolognese or simply snack them as they are!


Calories: 68kcal | Carbohydrates: 3g | Protein: 5g | Fat: 4g | Sodium: 119mg | Potassium: 51mg | Vitamin C: 1.2mg | Calcium: 22mg | Iron: 0.7mg