Homemade meatballs to put on top of pasta, put in vegan meatball sandwiches, or any other way you want to eat them. Easy, delicious, a new classic!

Red Soy Meatballs with Tomato Sauce [Vegan]



For the Meatballs:

  • 8 ounces soy minced 'meat'
  • 7 ounces oats, ground
  • 4 cloves garlic, melted
  • 2 onions, chopped
  • 2 small carrots, grated
  • 1 green pepper, chopped
  • 4 sprigs of mint, chopped
  • salt and pepper

For Tomato Sauce:

  • 26 1/2 ounces tomato juice
  • 5 cloves garlic, melted
  • 4  basil leaves
  • 6 tablespoons olive oil
  • salt and pepper


  1. Prepare the soy according to the instructions on the package. Put in a bowl and toss with the garlic, onions, carrots, pepper and mint. Mix. Then add the oats and salt and pepper. Stir and then knead with your hands.
  2. Leave the mixture in the fridge for 1 hour to tighten. Then spread oil or vegan butter on a large baking tray and place the meatballs on it. Bake for about 1 hour at 400ºF. Turn them when they brown on one side to cook better on the other.
  3. When ready, put them in the pan with the warm sauce (below).
  4. While the meatballs are in the fridge, make the sauce. Put tomato juice, a cup of water, basil and garlic in a saucepan and cook over medium heat. Salt and pepper.
  5. When the sauce thickens, add the oil and a little more basil. Let the sauce simmer. It should not become too thick. Serve with rice, spaghetti or gnocchi. Have a great time!