Vegan Meatball Stew with Ikea-Inspired Vegan Meatballs

This vegan meatball stew recipe has the perfect, protein-rich “meatballs”, made with peas, chickpeas and spices, and a delicious, semi-sweet and flavorful red sauce. Give it a try! 

Do you know those awesome vegan meatballs Ikea sells? I absolutely love them! Each time I go to Ikea, I buy one large pack of frozen, vegan meatballs. They are so versatile! They’re delicious with mashed potatoes and gravy, too!

Because I really miss them and don’t go to Ikea that often, I decided to make my own version of Ikea-inspired vegan meatballs. 🙂

I used chickpeas, green peas, corn, awesome spices and the result exceeded my expectations! They are pretty much the same as their original counterparts! Love them! I decided to add them in a delicious vegan meatball stew, made with tomatoes, bell peppers and for some splash of color, green peas.

This takes a bit longer to make (about an hour or so) but it’s definitely worth it! It makes around 6 servings, maybe more. It’s perfect for families because it’s budget friendly!

Also, you can make more vegan meatballs at once and freeze them. That’s what I usually do. I freeze them individually on a tray, after baking then put the balls in Ziplocs. Then, every time I crave vegan meatballs I just take a bag out of the freezer and reheat them. Delicious every time! 🙂

Vegan Meatball Stew

Gourmandelle.com

This vegan meatball stew recipe has the perfect, protein-rich “meatballs”, made with peas, chickpeas and spices, and a delicious, semi-sweet and flavorful red sauce. Give it a try!

4.50 from 2 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main

Cuisine American, European

Servings 6

Calories 306 kcal

Ingredients

 

MetricUS (Imperial)

 

1x2x3x

Vegan "Meatballs":

• 400 g chickpeas canned, drained
• 200 g green peas if you use frozen peas, let them thaw first
• 100 g sweet corn
• 1 onion diced
• 5 Tbsps dill chopped
• 5 Tbsps parsley chopped
• 3 Tbsps psyllium husks
• 3 Tbsps nutritional yeast
• 100 g chickpea flour
• ½ tsp sea salt
• ⅓ tsp ground pepper
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp garlic powder

Sauce:

• 50 g tomato paste
• 400 g green peas
• 400 g tomatoes canned, peeled and chopped
• 1 cup bell peppers sliced: I used a frozen mix
• 2 Tbsps oil
• 1 onion chopped
• sea salt and pepper to taste
• ½ tsp thyme
• ½ tsp oregano
• water

Instructions

 

• Add all the ingredients for the vegan meatballs in a food processor and blend until a paste is formed. You can use a vertical blender as well. The paste doesn’t have to be smooth. You can leave some whole peas and half mashed chickpeas and corn in there too. It gives the meatballs a nicer texture.
• Place it in the fridge for 20 minutes.
• Meanwhile, cook the sauce. Add oil in a large pan. Add onion and saute it for 3-4 minutes.
• Add sliced bell peppers and peas. Pour in some water, about 1/2 cup. Let them cook with a lid on for 15 minutes.
• Remove lid and add the rest of the ingredients. Cook for 10 more minutes.
• Add more water if the sauce is too thick.
• Take the meatballs composition out of the fridge. Shape the meatballs and place them on a greased oven tray. Spray them with some oil, or just grease your hands and cover teach ball in a little bit of oil.
• Bake for 20 minutes at 400F.
• When ready, just add them to the sauce.

Nutrition

Calories: 306kcalCarbohydrates: 50gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 710mgPotassium: 1209mgFiber: 17gSugar: 16gVitamin A: 3069IUVitamin C: 96mgCalcium: 109mgIron: 5mg

Keyword chickpeas, meatballs

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