Vegan Meatballs (Isolated Soy Free) - My Vegan Cookbook

Vegan Meatballs (Isolated Soy Free)

  • COOK
    30 Mins
  • PREP
    15 Mins
    45 Mins

These vegan meatballs are isolated soy free. They make a great companion to your favorite spaghetti dish or try them in a meatball sub.

Three large meatballs only have 8 grams of fat, not bad when you consider they can be eaten with a fat free pasta and tomato sauce.

Original Release Date: April 9, 2008

Nutritional Facts
Servings 4Serving Size 3 Meatballs




  • 1/2 Cup Cooked Lentils
  • 1 Cup Cooked Brown Rice
  • 1/4 Cup Old Fashioned Oats
  • 1/4 Cup + 2 Tablespoons Wheat Germ
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Olive Oil
  • 2 Teaspoons Lemon Juice
  • 1/4 Cup Whole Wheat Flour
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1 Teaspoon Balsamic Vinegar
  • 1/8 Teaspoon Nutmeg
  • 1/2 Teaspoon Chili Powder
  • 1/2 Teaspoon Chipolte Chili Powder
  • 1/2 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 2 Teaspoons Molasses
  • 2 Teaspoons Dry Mustard


Preheat oven to 300 degrees.

Mix ingredients together in a bowl. Measure out 2 tablespoons of mixture for each meatball and roll into a ball with your hands. Spray cooking sheet and place meatballs on it. Place into oven and cook 15 minutes on one side and roll over and cook 15 minutes on the other side. After they are out of the oven, let stand for about 10 minutes to allow them to firm up.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.