Mighty ‘Meatballs’

Vegan meatballs

These meatballs are made from walnuts and herbs, and are served with a rich and satisfying tomato sauce. Perfect!


  1. For the 'meatballs'
  2. 1 x 400 g tinned red kidney beans (drained and rinsed)
  3. 1/2 red onion roughly chopped
  4. 2 garlic cloves
  5. 35 g oats
  6. 30 g walnuts
  7. 4 tbsp nutritional yeast
  8. 1 tsp dried oregano
  9. 1/2 tsp salt
  10. 1/2 tsp pepper
  11. Small handful of fresh basil
  12. .
  13. For the sauce
  14. .
  15. 1/2 red onion sliced
  16. 1 carrot diced
  17. 120 ml vegan red wine
  18. 120 ml vegetable stock
  19. 300g Tideford Organics Tomato & Basil Sauce
  20. Oil for frying


  • Preheat the oven to 200°C and line a baking tray with greaseproof paper unless you’re using a non stick tray.
  • Add the meatball ingredients to a food processor and process the ingredients together until the mixture reaches a rough consistency, ensuring some larger pieces remain. It’s really important you avoid processing the ingredients for too long, otherwise the meatballs will turn into a mush!
  • Take roughly a tbsp of the mixture in your hand and roll it into a ball, then place it on the baking tray. Repeat until all the mixture has been used up and you’re left with 12 balls.
  • Transfer the baking tray to the oven and bake the balls for 20 minutes.
  • Meanwhile, prepare the sauce by first adding a little oil to a frying pan on a medium heat.
    When the oil is hot, add the red onion and fry for 3 minutes. Then add the carrot and fry
    for a further 3 minutes, stirring occasionally.
  • Next, add the wine to the pan and simmer on a low heat for 5 minutes.
  • Then add the vegetable stock, Tideford Organics Tomato & Basil Sauce, and finally add the meatballs to the pan. Simmer for 10-12 minutes, or until the sauce has started to thicken.
  • Remove the pan from the hob and serve. We recommend serving with mashed potato and a sprinkle of basil. Enjoy!

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