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5 from 2 votes
Vegan Italian Meatballs 3
Vegan Italian Meatballs
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Vegan Italian Meatballs made from riced cauliflower, minced mushrooms, and Bulgur Wheat.  The perfect accompaniment for your family Spaghetti Dinner.

Course: Main
Cuisine: Italian
Servings: 15 meatballs
Author: Chuck Underwood
  • 2 cups Riced Cauliflower
  • 2 cups Mushrooms (diced fine)
  • 2 cups Bulgur (cooked)
  • 1/3 cup Vegan Parmesan (see recipe below)
  • 2 cloves Garlic (minced)
  • 1 Tbs Tomato Paste
  • 1 Flax Egg
  • 3/4 tsp Italian Seasoning
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  1. Preheat oven to 400 degrees F. 

  2. Heat Cauliflower, mushrooms, and garlic in a large pan until softened (about 5 minutes).  Season with Italian seasoning, salt, and pepper.   

  3. Stir in Tomato Paste and heat for an additional minute. 

  4. Prepare Flax Egg by mixing 1 Tbs Ground Flax Seed and 2 1/2 Tbs boiling hot water.  Once it begins to gel, add to cauliflower mixture and stir. 

  5. Stir in Vegan Parmesan and cooked Bulgur.  Mix well. 

  6. Allow to cool enough that you can comfortably handle the 'meatballs' in your hands.  

  7. Form mixture into 15 meatballs (a little less than 1/4 cup each).  Place on parchment lined baking sheet and bake for 20 minutes. 

  8. Carefully turn meatballs and cook for an additional 10 minutes.  

Recipe Notes

Original Recipe Date:  September 30, 2017


Vegan Parmesan Recipe


Vegan Marinara Recipe (stovetop)


Vegan Marinara Recipe (Instant Pot)



Tips are always appreciated!