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Vegan Meatballs


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Recipe by Eat This For Performance Course: 3-4H Pre Performance MealsDifficulty: Easy


Prep time


Cooking time



It's 3-4 hours until you train or compete and this is the time to be eating an energizing balanced meal like these Vegan Meatballs! This recipe is packed with energizers, superfoods and muscle builders, and will not disappoint!


  • 2 tbsp water

  • 1 tbsp flax seeds, ground

  • 400 g firm regular tofu

  • 1 tbsp apple cider vinegar

  • 1 tsp soy sauce, or tamari

  • 3 tbsp olive oil

  • 1 clove garlic

  • 1/4 medium onion

  • 2 tbsp parsley

  • 2 tbsp nutritional yeast

  • 1 pinch cayenne pepper

  • 1 pinch salt

  • 6 tbsp almond meal

  • 260 g linguine

  • 4 tsp extra virgin olive oil (for the pasta)

  • 3 cups veggie pasta sauce


  • Preheat the oven to 190°C/375°F and lightly oil a baking dish.
  • Grind the flax seeds, then place them into a bowl or cup. Stir in the water, then let the mixture stand 10 min to allow it to gel.
  • Pulse the tofu in the food processor until crumbly. Add the rest of the ingredients, except the almond meal, then pulse. Place the tofu mixture into a mixing bowl then add the almond meal, mixing by hand until evenly combined.
  • Form the mixture into small balls (about the size of golf balls). Transfer the veggie balls to the previously oiled dish, then cook in the middle of the oven 30-45 min until they are crispy on the outside.
  • Meanwhile, warm up the veggie pasta sauce in a large pan over low heat.
  • A few minutes before the end of the cooking time, cook the pasta.
  • Drain the linguine then put them back in the pasta cooking pot and drizzle with the olive oil. Mix well then serve with the veggie balls and sauce.

Nutrition Facts

1 servings per container

Serving Size1 servings

  • Amount Per ServingCalories605
  • % Daily Value *
  • Total Fat 25g 39%
    • Sodium 400mg 17%
    • Total Carbohydrate 70g 24%
      • Dietary Fiber 7g 29%
    • Protein 25g 50%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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