Vegan meatballs

Servings: 60 meatballs
Preparation time: 30 minutes
Cooking time: 20 minutes
My wonderful mom invited me to dinner the other night and cooked vegan food just for me. She made a nice pasta dish with oat « meatballs », tomato sauce and fresh basil. It was so delicious!
I was very inspired by her recipe to create this no-meat oat balls recipe.  This will be my new vegan Christmas classic recipe for sure!


  • 1 yellow onion, finely chopped
  • 1 package of finely chopped white mushrooms
  • 2 garlic cloves, finely chopped
  • 1 cup of vegetable broth
  • 1 cup of water
  • 2 tablespoon soy sauce
  • 2 tablespoon maple syrup
  • 1 teaspoon ground onions
  • 1teaspoon Provence herbs
  • 1 teaspoon savory
  • Salt and pepper to taste
  • 2 1/2 cups quick oats
  • 2/3 cup unbleached flour
  • 1/3 cup panko breadcrumbs
  • 2 tablespoon chia seeds



  1. In a skillet, put a drizzle of vegetable oil and sear onions, garlic and mushrooms over medium-high heat for a few minutes. Do not stir too often to prevent the mushrooms from releasing to much water.
  2. Add vegetable broth, water, spices, salt, pepper and 1 1/2 cups oats. Cook over medium heat until mixture is very thick and there is no visible liquid at all.
  3. Transfer to a bowl. Add the flour, breadcrumbs and chia seeds, then mix.
  4. Add remaining oats and mix again.
  5. Form sixty small balls of about 1 tablespoon
  6. In a hot skillet, put 2 tablespoon vegetable oil and grill the meatballs on all sides.
  7. Transfer to a baking sheet and bake for 17 to 20 minutes at 400 F.
  8. Serve with stew sauce and potatoes, in a pizza submarine with tomato sauce and veggies, on top of pastas or as an appetizer with a garlic mayo!

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