Oh, how I love these vegan meatballs in tomato gravy! They’re my go-to when I want something hearty, comforting, and completely plant-based. After years of tweaking recipes (and yes, plenty of “oops” moments), I finally nailed this version—soft, flavorful meatballs swimming in a rich, savory tomato gravy that’ll make you forget they’re meat-free. The best part? It all comes together in under an hour with simple ingredients. Trust me, even my meat-loving friends ask for seconds. Whether you’re vegan or just craving a cozy meal, this dish hits all the right notes.
Why You’ll Love These Vegan Meatballs in Tomato Gravy
These little flavor bombs have become my ultimate comfort food, and here’s why they’ll steal your heart too:
- Crazy hearty – The lentils and breadcrumbs create meatballs so satisfying, you won’t miss the meat
- Simple plant-based magic – Just wholesome ingredients doing delicious things together
- Weeknight easy – Mix, shape, bake, and simmer – that’s it!
- Flavor for days – Smoked paprika and garlic make that gravy irresistible
Seriously, one bite and you’ll be hooked. My husband didn’t even realize they were vegan the first time I made them!
Ingredients for Vegan Meatballs in Tomato Gravy
Here’s what you’ll need to make these cozy, flavorful vegan meatballs – I promise it’s all simple stuff you might already have!
For the Meatballs:
- 1 cup cooked lentils (my secret weapon for that meaty texture!)
- 1 cup breadcrumbs (I use panko for extra crispiness)
- 1/2 cup finely chopped onions (sweet yellow work great)
- 2 cloves garlic, minced (more if you’re garlic-obsessed like me)
- 1 tbsp flaxseed meal + 3 tbsp water (our egg replacer)
- 1 tsp dried oregano
- 1 tsp smoked paprika (don’t skip – it’s magic!)
- Salt and pepper to taste
For the Tomato Gravy:
- 2 tbsp olive oil
- 1 can (14 oz) crushed tomatoes
- 1 cup vegetable broth
- 1 tsp dried basil
Ingredient Notes & Substitutions
That flaxseed mixture? It’s our binder – let it sit until it gets gloopy like eggs. No flax? Chia seeds work too! For gluten-free folks, any GF breadcrumbs will do (I’ve even used crushed rice cakes in a pinch). Fresh herbs? Absolutely – triple the amount if using fresh. And if you’re out of smoked paprika, regular paprika plus a tiny pinch of cumin makes a decent stand-in.
How to Make Vegan Meatballs in Tomato Gravy
Okay, let’s get cooking! I’ll walk you through each step – it’s easier than you think. Just follow along and soon you’ll be enjoying the most comforting plant-based meal:
- Preheat your oven to 375°F (190°C). This gives it time to get nice and toasty while we prep.
- Make your flax “egg” by mixing 1 tbsp flaxseed meal with 3 tbsp water. Set it aside for 5 minutes – it’ll get thick and sticky, just like an egg would!
- Mix the meatball ingredients in a big bowl – lentils, breadcrumbs, onions, garlic, that flax mixture, and all the spices. Get in there with your hands (my favorite part!) until everything sticks together.
- Shape into balls – I make mine about golf ball size. Pro tip: wet your hands slightly to prevent sticking.
- Bake for 25 minutes until they’re firm and slightly golden. Don’t peek too much!
- Meanwhile, make the gravy: Heat olive oil, add crushed tomatoes, broth and basil. Let it simmer for 10 minutes to thicken up.
- Add the baked meatballs to the gravy and let them cozy up together for 5 more minutes.
- Serve hot and watch everyone’s faces light up!
Tips for Perfect Vegan Meatballs
Here are my hard-earned secrets: If your mixture feels too wet, add a bit more breadcrumbs. Too dry? A splash of broth helps. For thicker gravy, simmer longer; thinner? Add more broth. Taste as you go – I often add extra garlic or paprika because, well, why not? And don’t skip letting the flax egg sit – it’s the glue holding everything together!
Serving Suggestions for Vegan Meatballs in Tomato Gravy
Oh, the possibilities! My favorite way? Piled high over a mound of spaghetti – that gravy clinging to every strand is pure bliss. But they’re also amazing with creamy mashed potatoes (hello, comfort food!) or crusty bread for soaking up all that saucy goodness. Don’t forget the finishing touch – a sprinkle of fresh basil or parsley makes everything prettier and tastier!
Storing and Reheating Vegan Meatballs in Tomato Gravy
These vegan meatballs keep beautifully! Store them airtight in the fridge for up to 3 days – though honestly, they rarely last that long in my house. The gravy thickens when chilled (totally normal!), so just add a splash of broth when reheating. Warm them gently on the stovetop or zap in the microwave until piping hot. Pro tip: They taste even better the next day as all those flavors meld together!
Nutritional Information for Vegan Meatballs in Tomato Gravy
Just so you know what you’re getting into (in the best way possible!), here’s the nutritional lowdown per serving. Keep in mind these are estimates – your exact amounts might vary slightly depending on ingredients:
- Calories: 250
- Protein: 10g
- Fat: 8g (only 1g saturated)
- Carbs: 35g
- Fiber: 8g (way to go, lentils!)
Not too shabby for such a hearty, satisfying meal, right?
FAQ About Vegan Meatballs in Tomato Gravy
Got questions? I’ve got answers! Here are the things people ask me most about these vegan meatballs:
- Can I freeze them? Absolutely! Freeze baked meatballs (without gravy) for up to 3 months. Thaw overnight before adding to freshly made gravy.
- Are they gluten-free? With simple swaps – use GF breadcrumbs and check your broth! Otherwise, same great taste.
- Fresh tomatoes instead of canned? Sure thing! Use 2 cups chopped ripe tomatoes and simmer gravy longer – about 20 minutes.
- Can I skip baking? I don’t recommend it – baking gives them that perfect texture before they soak up all that glorious gravy!
Dig in and enjoy your meal – I can’t wait to hear how yours turn out!
PrintHearty Vegan Meatballs in Tomato Gravy – 30-Minute Comfort
Delicious vegan meatballs simmered in a rich tomato gravy. Perfect for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking & Simmering
- Cuisine: Italian-Inspired
- Diet: Vegan
Ingredients
- 1 cup cooked lentils
- 1 cup breadcrumbs
- 1/2 cup finely chopped onions
- 2 cloves garlic, minced
- 1 tbsp flaxseed meal + 3 tbsp water
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 can (14 oz) crushed tomatoes
- 1 cup vegetable broth
- 1 tsp dried basil
Instructions
- Preheat oven to 375°F (190°C).
- Mix flaxseed meal with water and let sit for 5 minutes.
- Combine lentils, breadcrumbs, onions, garlic, flaxseed mixture, oregano, paprika, salt, and pepper.
- Shape into meatballs and bake for 25 minutes.
- Heat olive oil in a pan, add crushed tomatoes, broth, and basil.
- Simmer for 10 minutes, then add baked meatballs.
- Cook for another 5 minutes.
- Serve hot.
Notes
- Use gluten-free breadcrumbs if needed.
- Adjust spices to taste.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
